Alexey Abrosimov runs the kitchen at the Moscow neo-bistro Evinos, bringing experience from Grand Cru, William Lamberti’s projects, and southern Russia.
Nino Graziano is a legendary Italian master who brought the authentic taste of Sicily and two Michelin stars to Moscow. His culinary philosophy is built on love for the ingredients of his homeland and impeccable technical mastery. Today his name is inseparably tied to Moscow's best restaurants, such as Semifreddo and La Bottega Siciliana, where gastronomy becomes art.
From radar-network engineer to president of the Russian Chefs Guild — that's the path of chef Kirill Martynenko, co-author of "Goodman" and creator of the popular Moscow projects Torro Grill and Boston Seafood & Bar. He proved that success in gastronomy is built on ingredient quality and impeccable balance.
Sergey Balashov is a professional chef with international experience, known for his signature philosophy of meat cuisine. His restaurant 800°C Contemporary Steak in Moscow has held a spot in the global World's 101 Best ranking for five years running, offering guests unique steaks and signature meat dishes.
Chef Dmitry Tyan's name is synonymous with quality and a deep understanding of Japanese cuisine in Moscow. His professional path is a story of evolution — from classic sushi bars to creating signature projects that are changing the perception of modern Asian gastronomy.
Mehmet Çalışkan is a chef who turned his love of meat into a profession, making Moscow and St. Petersburg the centers of his gastronomic projects. His Meat Coin restaurants have become a symbol of quality steak and a signature approach to meat culture.
Christian Lorenzini is an Italian chef who tied his life to Moscow. Having gone from a small family restaurant in Tuscany to his own project, "Christian," he shaped a signature culinary philosophy where what matters most is the ingredient, seasonality, and an endless drive for the new.
Alexey Pinsky is a restaurateur for whom perfection isn't an abstraction but a working principle. Founder of Moscow restaurant Regent, holder of two Wine Spectator glasses and a Michelin Guide mention, he turned his experience in the wine industry into a philosophy of impeccable taste.
Evgeny Kuznetsov is a chef for whom the kitchen began with fishing and campfires in a Smolensk village, and continued in France, Hong Kong, and Moscow's best restaurants. Today he oversees the project "Sibir Sibir" across three cities and shows that Russian gastronomy can be honest, modern, and close to every guest.
Chef Georgy Troyan is a man who went from vocational school to his own restaurants, survived Paris's Le Cordon Bleu school, and found balance between the fire of the kitchen and life.
Chef Hiroki Arakawa has stood at the stove for more than thirty years. His story is a journey from errand boy at a Japanese kappo restaurant to his own project in Moscow, where he continues to develop omakase culture and share a menu-less kitchen philosophy
Artemy Lopatin is a new-generation chef who has brought Japanese gastronomy in Moscow to a fundamentally different level. His restaurant Jun has become a symbol of uncompromising quality and the subtle philosophy of Japanese hospitality, drawing gastronomic enthusiasts from around the world
Dima and Veniamin told Vkusonomika why they don't consider themselves real restaurateurs, why it's better to be Wozniak than Jobs, and about the millions thrown "out the window."
