Georgy Troyan was born on May 19, 1986, in Moscow. After school, he enrolled at a Moscow vocational college, where he trained as a cook, then continued his education in Paris, at the Le Cordon Bleu academy. The French school laid the foundations of discipline and respect for the ingredient that later became the core of his culinary approach. After an internship at the Baccarat Cristal Room in Paris, he returned to Russia and began working at the Four Seasons hotel.
Experience working on an international team became the starting point of his professional growth. In 2015, Georgy Troyan won the "Silver Triangle" competition, earning the title of the country's best young chef. That same year, together with Ilya Tyutenkov, he opened restaurant "Severyane," one of the first projects in Moscow where the kitchen was built around a hearth and open fire.
Restaurant "Severyane" quickly became iconic for Moscow. Here, the kitchen and dining room aren't separated: the open fire is visible to every guest, and dishes come to life right before their eyes. The menu brings together local products, bold accents, and recognizable items — pastrami in lavash, camembert, cheese pancakes made from baked curd cheese. In the chef's words, the restaurant runs on emotion: "A restaurant isn't just food. It's a place where people meet, talk, remember, and celebrate." This principle also defines "Severyane's" atmosphere — cozy, homey, without pretension, but with a sense of taste. Troyan calls fire not just a tool, but a philosophy. For him, gastronomy is a way to unite craft, aesthetics, and human feeling.
His French education and Moscow experience made it possible to form a unique style, one where the European school connects with Russian traditions. Today Georgy Troyan is brand chef of restaurants "Severyane" and Blanca, and also takes part in projects by the abr group in Kazakhstan.
In Almaty, Troyan oversees Bistro Blanca — a modern Italian restaurant where his approach to locality and seasonality is preserved. Among his recent projects are also Astra Grand Café, with a signature European menu, and a new gastronomic project in French style.
The foundation of the chef's culinary outlook is a simple but precise formula: honest ingredients, fire, and emotion.
He's convinced a cook should remain a craftsman — someone who creates with their hands. Even while running several restaurants, Troyan tries not to lose touch with the kitchen. For him, gastronomy isn't a demonstration of technique, but a dialogue with the guest. The menu can change, but the "hook" dishes stay — the ones guests come back for — and it's exactly those that shape a restaurant's character and its longevity.
Since 2015, restaurant "Severyane" has remained one of the capital's most durable gastro projects. It's called a "people's restaurant" — a place people visit not just for dinner, but for the atmosphere. In 2024, Georgy Troyan made the finalist list for the WhereToEat Russia award and was noted as one of the chefs shaping the modern gastronomic scene. Besides his active work in Russia and Kazakhstan, the chef continues developing educational projects and takes part in gastronomic festivals and competitions.
08.10.2025
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