# Ep. 2672 From Michelin Kitchens to Kazakh Butchery & Italian Wines with Svetlana Khaninaeva | Asia Wine Market

Page: https://stenobird.com/podcast/italian-wine-podcast-326131/ep-2672-from-michelin-kitchens-to-kazakh-butchery-italian-wines-with-svetlana-khaninaeva-asia-wine-market
Text version: https://stenobird.com/podcast/italian-wine-podcast-326131/ep-2672-from-michelin-kitchens-to-kazakh-butchery-italian-wines-with-svetlana-khaninaeva-asia-wine-market.md
Podcast: [Italian Wine Podcast](https://stenobird.com/podcast/italian-wine-podcast-326131)
Published: 2026-05-02T06:00:00+00:00
Episode link: https://www.italianwinepodcast.com/
Audio file: https://www.podtrac.com/pts/redirect.mp3/pdst.fm/e/traffic.megaphone.fm/MJS3867283336.mp3
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JSON: https://stenobird.com/v1/public/podcasts/italian-wine-podcast-326131/episodes/ep-2672-from-michelin-kitchens-to-kazakh-butchery-italian-wines-with-svetlana-khaninaeva-asia-wine-market
Duration seconds: 2605

## Resource

Welcome to the Asia Wine Market and Episode 2672 of the Italian Wine Podcast. In this episode, Roza Zharmukhambetova interviews Svetlana Khaninaeva, one of the few female butchers in the world, about her journey from Michelin-starred restaurants to butchery, the DNA of Kazakh cuisine, and the unique concept behind Kazmyaso. They also explore imposter syndrome in hospitality, the similarities between Italian and Kazakh food cultures, and pairing Italian wines with different types of meat. Key learning objectives: Understand Kazakh meat culture and dining habits: how local ingredients, cuts, and traditions shape the way wine should be positioned. Identify practical pairing strategies between Italian wines and Central Asian dishes (especially meat-driven cuisine). Learn how to localize Italian wine storytelling to resonate with Kazakh consumers through culture, hospitality, and food. Bonus: Svetlana’s favorite wine spots in Almaty: Agora Them More about today’s guest: As one of the few female butchers in the world, Svetlana has redefined Central Asian meat culture with Kazmyaso, the only restaurant in Central Asia with its own herd of Black Angus cattle. She has international training in butchering and charcuterie, including with Christian Puglisi at Relae (Copenhagen), Brad Farmerie at Saxon+Parole (New York), as well as at M25, the farm-to-table butchery in Tel Aviv. At Kazmyaso, Svetlana and her team handled everything from feed production to dry-aging, ensuring complete control over the process. The restaurant’s menu celebrated the richness of locally raised beef with dishes ranging from marrow bone tartare to dry-aged steaks and handcrafted charcuterie, including camel, horse, duck and other local meats. Svetlana is currently working on a new farm-to-table project fo…

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