Cook what you love, gather your people — leave the engineering, the steel and the guarantees to us.
Message us on WhatsAppA beautiful picture takes five minutes to make these days. The only question that matters is what actually arrives in your yard four months later. And between the render and the result there is a third step nobody usually shows you — the working drawing.
“You don’t think like we do. In your mind lives fantasy, and you bring this fantasy to life.”
Client · Shymbulak
One project, three stages. Between a beautiful picture and a finished kitchen sits a working drawing — dimensions, junctions and loads, calculated before anything reaches the workshop. Which is why we come to the site before signing rather than after.
You sign off only once the kitchen matches the approved design. Any discrepancy is corrected at our cost within 30 days. That's a clause in your contract, not a promise on a website.
The site visit, the consultation and the 3D render of your kitchen are free and commit you to nothing.
Hover a marker — or read the list below. Everything you see in this photo was chosen by one rule: it has to survive an Almaty summer, minus thirty in winter, and ten years of cooking.
Real Turkish stainless — stronger and longer-lived than the cheap Chinese steel many manufacturers use, even in the USA. Every cooking block is welded by us.
Natural granite — or a live-edge thermo-slab counter. Marble and stainless steel are also possible. We cut the stone to your project.
Our own thermowood from patented production — in fronts, shelves and inside the cabinets. Timber that fears neither heat nor frost.
Hinges and key hardware are brought in from the USA — so the doors close as softly in year six as on handover day.
Bolts, screws and all fixings are specified stainless hardware. Nothing is cut on the cheap details nobody sees.
Applied by a specializt who mostly coats automotive brake discs — parts that live in extreme heat, wear and corrosion. RAL 8017 as standard, or any RAL color.
Signature blocks you won't find anywhere else: a Texas smoker for brisket that doubles as an oven and kazan for plov. American cooking with a Central Asian soul.
Thermo-karagach goes into the fronts and into the shelves inside the cabinets — where nobody will see it, and where ordinary timber wouldn't survive.
Granite, marble, stainless steel or a live-edge thermo-slab. Granite sealing is included in the signing bonuses.
The materials above are common to the whole kitchen. Each cooking unit has its own dimensions, output and operating modes: mangal, barbecue, kazan on gas or on wood, Texas smoker, pizza oven, koktal.
This is what a promise with a signature behind it looks like: an empty site, and what it becomes. Not one stage between those two frames is subcontracted out.
Live with the kitchen for two weeks. If it isn't yours, we remove it ourselves and refund every tenge, no explanation asked.
Clause 2.4 of the contract
The handover document isn't signed until the kitchen matches the approved render. You accept what you approved.
A contract clause
Two years on the object itself — plus service visits in year one, year two and year three. We come to you.
A contract clause
Every piece of 304 in your kitchen — bodies, fronts, ventilation — carries a three-year guarantee.
A contract clause
This industry hides prices until the site visit. We publish the delivered price of completed projects — manufacture, delivery and installation included. The catalog runs from 4.85M to 32.2M ₸: pick a shape, find your scale, and you know the order of magnitude before the first conversation.
Elegant and functional along a wall or railing — for people who value simplicity and practicality.
A comfortable layout with access to every element and the maximum working surface.
Efficient use of space: everything within reach, guests across from you.
An island with a counter and a bar — the kitchen becomes the center of the yard.
Any layout can be roofed with a pergola or canopy — coated steel, triplex glass, thermowood.
There is no fixed price list: every kitchen is costed per project, and the exact figure appears after the free site visit. The visit, the consultation and the 3D render are free and commit you to nothing.
An outdoor kitchen isn't appliances in a yard. It's the room your summer happens in: breakfasts outside, birthdays, long conversations by the fire. For it to become that, somebody has to answer for everything — from the fall of the paving to the last bolt. Here that's one contractor, not five.
Our specializt comes out and checks what usually gets remembered on the last day: gas, water, electrical capacity, drainage and fall, the base under the weight of stone and steel, ventilation and prevailing wind, access for equipment. If the area isn't ready, you hear it before you sign, not after.
Our international engineering team calculates the structure and draws your kitchen in 3D. We build to your architect's or designer's drawing when there is one — production adapts to the project, not the project to a catalog. The render is free and yours.
Nothing is assembled from someone else's modules: every cooking block is designed and welded by our own team in our own workshop. Come and accept the units in person at the factory — before they travel to you.
The company that built it installs it — no "that's the installers' problem". Connections, levelling, sealing the stone, and cleaning up after ourselves.
Every kitchen includes a masterclass: how to hit the temperature you want, how the smoker works, how to run kazan and brisket off the same block. Nobody else teaches this — we do.
Three annual visits (years 1, 2 and 3) — we come to you. The guarantees live in the contract with clause numbers, not in a chat thread.
These are rarely bought on their own: they become part of the kitchen run. The full catalog with specifications is on the cooking units page.
Almaty has four real seasons and a swing from −30 to +40. A kitchen designed for summer looks its age by its third winter: paint lifts, doors move, fixings rust. Ours is 304 stainless and powder-coated steel — there is nothing in it to absorb water and nothing to swell. So it doesn't merely survive winter; in its fifth year it still looks the way it did on handover.
Not one component in MDF or chipboard: everything you see and touch is coated steel, 304 stainless and stone. Three years on the steel, twenty-four months on the fabrication, with service visits.
Not consultants on a video call — engineers, welders and joiners on staff, at one address. American quality standards, German engineering, British precision and Kazakh hospitality — in every kitchen.
Come to the factory and meet them in person, before you sign. About the team and the founder →
An outdoor kitchen outdoors is Almaty logic. Astana's winter is longer and harder, and there our kitchens increasingly go not into the backyard but into the house — the kitchen-living room, an enclosed terrace, a winter backyard.
The one thing that makes that possible is the ventilation. A mangal, a smoker and a wood oven produce smoke, grease and heat that a domestic hood can't handle, in principle. Ours is restaurant-grade: the airflow is calculated for the specific unit and the volume of the room, the grease filters lift out and wash, and the duct runs to outside air and is designed with the house rather than fitted after the decorating is done.
So a conversation about an indoor kitchen starts with ventilation, not with door fronts. If the duct can't be run properly, we say so at the site visit rather than after installation.
What goes inside is the same kitchen: 304 stainless, stone, thermally modified timber. We don't make a lighter, more "domestic" version for interiors.
Pictured: a kitchen installed indoors a year after the same client's first project.
Ventilation is the most underestimated line in any outdoor kitchen, and the only reason a kitchen can go in an enclosed space at all. We build it ourselves, for the project, and it doesn't look like an industrial box.
The body of our kitchens is steel. There is no timber in the load-bearing structure, and it is engineered for high-temperature zones: for a mangal, a barbecue and open fire. Which is why a GrillKing kitchen can be built not only on an open terrace but inside an enclosed room — in Astana that's how most of our clients build them.
An enclosed installation is calculated for the site: ventilation capacity, the gas supply and its safety, clearances to combustible construction. That's an engineer's calculation rather than a decision made on the day — which is why a project like this starts with a visit, not a color.
We build the ventilation ourselves: an electric fan and a calculated duct system take smoke and odours out of the cooking zone, and grease filters in 304 stainless catch the grease before the duct. The canopy is sized for the whole working line — you can grill, smoke and braise under it at the same time.
We normally build two custom kitchens a month. That isn't a marketing device and not a hard limit — it is our standard capacity, and we're working to raise it without touching the quality. Lead time is 90 days; express 60 days when the schedule allows. A signed price never moves down: signing locks steel and stone at this quarter's prices.
Plus one service visit in each of the first three years — we come to you; you don't have to ask.
Working with an architect or designer? Come together — we manufacture to a professional's drawing, and the door is open to the trade.
A catalog of delivered projects with prices is an honest starting point. The final figure is costed by a specializt for your project.
