Evgeny Kuznetsov began his culinary path at a Moscow culinary college, but the foundations of his gastronomic worldview were laid in childhood, spent in the village of Ryabikovo in the Smolensk region. He spent summer months with his grandfather, learning to hunt, fish, and cook over a campfire. These skills helped him understand how to work with game, fish, and seasonal ingredients, and a love of natural ingredients became the foundation of his professional career.
After college, Evgeny gained international experience, interning at French restaurant Le Mas Candille and Hong Kong's Mott 32, which let him master European and Asian gastronomic techniques. In Russia, he worked as chef at sports park "Volen" and restaurant "Poekhali" before becoming brand chef of the "Sibir Sibir" restaurant chain in Moscow, Tyumen, and Novosibirsk.
Evgeny Kuznetsov oversees three restaurants in the "Sibir Sibir" chain, located in Moscow, Tyumen, and Novosibirsk. Despite a menu that's 70% shared, each restaurant keeps its own features, reflecting regional tastes and traditions. In Tyumen, a significant portion of the dishes, around 30%, are cooked in a wood-fired oven, giving them a distinctive aroma and unique flavor. In Moscow and Novosibirsk, the kitchen is adapted to local capabilities, while keeping the focus on northern and classic Russian recipes.
The restaurants' menu combines traditional dishes of northern Russian cuisine with original interpretations. Guests can try venison roast beef, braised wild boar with pearl barley, stroganina, or indigirka — dishes that reflect Evgeny's love for the ingredient and his respect for the country's culinary history.
Evgeny Kuznetsov builds his work on respect for the ingredient and involvement at every stage of preparation. Simplicity and authenticity stay at the center of attention, and the presentation and flavor combinations make every visit rich and memorable.
Evgeny emphasizes that he's a "working chef" — he prefers standing at the stove over sitting behind paperwork, staying always involved in the kitchen process and actively talking with guests. His main "superpower" is communication: the ability to connect with people, explain where ingredients come from, dispel myths, and build an atmosphere of trust.
The "Sibir Sibir" restaurants rank among the best in Moscow and major regional cities, and Evgeny himself actively takes part in gastronomic events. He sees his mission in developing Russian cuisine: from reviving forgotten recipes to giving them a modern embodiment. In the chef's words, it's important not to overdo it with trends and experiments, and to stay true to traditional values.
08.10.2025
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