Alexey Abrosimov: chef of the neo-bistro Evinos

Chef Alexey Abrosimov is responsible for the kitchen at the Moscow neo-bistro Evinos. His style is built from modern Mediterranean and European cuisine, seasonal produce, and careful attention to technique. In this system, the ingredient stays the main reference point, and classic methods are used not to show off but to achieve a clean, focused flavor.

For Alexey Abrosimov, a restaurant is a single system of impressions, where kitchen, service and atmosphere have to work in sync.

Abrosimov’s professional path began in southern Russia. He first worked on the teams of Red Fox under Yuri Kostorev and Brunello under Ilya Zakharov. That stage gave him a foundation and pace, but the next chapter, in Moscow, proved especially important for the chef: at Grand Cru, a Michelin-starred restaurant, he worked under French chef David Emmerlé.

At Grand Cru, Alexey Abrosimov developed a view of the kitchen as a discipline. What matters there is precision, clarity of flavor, respect for the ingredient, and consistency — qualities that later became part of his own signature approach. There’s no urge in his work to complicate a dish for effect: a seasonal ingredient, a well-calibrated technique and a clear idea are meant to add up to a cohesive guest experience.

Alexey Abrosimov spent more than two years on the team of restaurateur and chef William Lamberti. He took part in developing Sartoria Lamberti and Uilliam’s, a Bib Gourmand recipient, and worked on launching premium restaurant concepts. This experience wasn’t only about cooking: Abrosimov worked on culinary directions, menu creation and building kitchen teams.

Today at Evinos, the chef combines his fine-dining experience with the freer neo-bistro format. At the center is modern Mediterranean and European cuisine, where seasonality sets the menu’s rhythm and technical precision helps the product shine without unnecessary noise. This approach makes Abrosimov’s cooking restrained in form but attentive to detail.

For Alexey Abrosimov, the restaurant experience doesn’t end with the plate. Atmosphere, service, the room’s pace and how a guest remembers the evening afterward all matter. That’s why his career combines several different roles side by side: chef, launch participant, someone who builds teams and sets up processes. At Evinos, this path adds up to a new chapter — now with his own take on Mediterranean cuisine in Moscow.