Thank you for stopping by, it means a lot to me. Hello, my name is Nataliia Savas. I am the voice and the creator behind Sava's Kitchen. I develop and test every recipe, photograph the process, and share it all right here. I am also a Culinary Arts student.
I was born and raised in Ukraine and moved to the U.S. in 2009. Before I started Sava's Kitchen in 2021, I earned a Master of Arts in English Translation, moved to the US from Ukraine, lived in a few European countries, served in the military and traveled extensively.
My cooking skills come from real, hands-on experience, living across different European countries, deeply embracing American culture, working through my culinary degree, and cooking daily for my family and friends. I believe that everyone can be a great cook.
In 2026, I have started my professional Culinary Arts degree program. I do not think that anyone needs a culinary degree to become a great cook or even a chef. I am just quite a perfectionist as a person (it is not a easy trait to have), and realized, if I want to share my recipes in professional way, it will be a great idea to learn the art of cooking at college. I see more and more recipes online, that are super fast, hybrid, simplified. And those are great, I share some of those myself often. But I really wanted to learn that classic way of cooking from chefs who traveled the world and worked at different kitchens. I love challenging myself in the kitchen and learning new techniques, and the professional culinary classes give me all of that.
I develop, test, photograph step-by-step, and do everything possible to translate complex techniques and traditional methods into clear, foolproof instructions for your home kitchen. And behind the scenes, there are plenty of failed recipe attempts, so only the absolute best of the best makes it to your table!
My Credentials and Expertise
- Master of Arts in Linguistics and English Translation: Volodymyr Vynnychienko Central Ukrainian State University.
- Culinary Arts Student (since2026): Pikes Peak State College.
- Recipe Translation & Development Expert: I like to translate European recipes and adapt them to American kitchens, develop new dishes inspired by other cuisines, share classic recipes from all over the world. I also track native Ukrainian culinary blogs to bring you hidden European recipes and trends that otherwise would be lost in translation.
My food journey from Ukraine to the USA
My kitchen is shaped by my deep European roots and also by my love for American tradition. As someone born and raised in Europe, my standards for food have always been shaped by real food, cooking from scratch, and seasonal ingredients. When I moved to the US from Ukraine, I missed the flavors I grew up with, so I started recreating them in my own kitchen to stay connected to my roots. I'm here to share European recipes that bring those flavors into your home. As a trained translator, I enjoy translating European recipes for everyday home cooks, not just the language, but the techniques, ingredients, and traditions behind them.
I love traditional American recipes. Having served in the U.S. Military, patriotism and honoring American culture are close to my heart. I have met people who think that America lacks its own unique recipes, which is not true. It actually has a rich, diverse heritage of regional classic and comfort foods that deserve just as much love and precious as traditional European dishes.
Sava's Kitchen was born in 2021. So far I have shared over 300 recipes, and my recipe collection keeps growing weekly. By the way, the name of my recipe website comes in a short form of my full maiden last name, which is from the name of an ancestor - Sava. Growing up, Sava was a nickname my brother and I used. So without hesitation, I chose it as the name of my blog, a place where I share my family recipes, traditions, and love for food.
What you will find on Sava's kitchen
- 100% tested and made in my kitchen: Every recipe, photo, and step-by-step instructions here are cooked, tested and photographed by me in my own kitchen or leaving room (the natural lighting is better there). I do not use AI, stock images, I do not outsource recipe testing or writing.
- Made from scratch recipes: Reliable, tested recipes built on real ingredients that you can easily find. I do my best using the most affordable ingredients for my recipes. You will rarely see me using boxed mixes.
- European recipes: Classic bakes, comforting meals and regional dishes translated and adapted so you can easily make them in your home kitchen.
- American recipes: Classic dishes and comfort foods to celebrate America's rich food culture.
- Cooking techniques: Clear instructions, step-by-step techniques and practical tips that can teach you why and how recipes work, so you feel confident in the kitchen.
If you have any other questions about my recipes or myself, do not hesitate to ask me via email (see contact page) or in the specific recipe comments section.
Thank you for stopping by.
Best wishes,
Nataliia
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