The Story of Chef Kirill Martynenko.

Biography and the Path in the Profession

An unexpected twist of fate led the future chef from the complex field of radar networks into the restaurant business. In 1989, he took a job as a waiter at café "U Yuzefa," which effectively became his first step into the restaurant industry. Kirill Martynenko also worked at Moscow restaurants "Anna Mons," "Assol," and "U Petra." In 1992, he left for Helsinki to work abroad, and four years later returned to Moscow, where he began working as a cook at the "Alexander Blok" cultural and recreation center. His drive for improvement led to numerous internships at the best restaurants of Germany, France, Spain, Switzerland, Czechia, and Norway, where he honed his craft.

Restaurants

The chef's career is inseparably tied to creating iconic venues. In 2004, he became one of the creators of Russia's first steakhouse, "Goodman," which set new quality standards for Moscow's best restaurants. Later, together with partner Anton Lyalin, he founded his own project — restaurant Torro Grill, bringing the spirit of Argentine steakhouses to the capital.

The success of the meat direction inspired the development of a seafood theme. Boston Seafood & Bar opened in 2013. Today the brand chef's portfolio also includes Magnum Wine Bar and the cozy trattoria MOZZA.

Culinary Philosophy: Ingredient Quality Above All

Martynenko's culinary philosophy has no pretension and rests on fundamental principles. "Food should be straightforward, and its price justified," the chef insists. Whether it's a steak at Torro Grill or tiger prawns at Boston, what matters most is the uncompromising quality of the raw ingredients.

Achievements Today and a Look to the Future

Today, Kirill Martynenko is not just a successful restaurateur and brand chef, but also president of the Russian Chefs Guild, playing a key role in developing the professional community. His projects, especially Torro Grill, are successfully scaling through franchising, from Kaliningrad to the Far East, proving the viability of his concept. Today's achievements are consistently full dining rooms, loyal guests, and a restaurant chain that has become a genuine gastronomic institution for Muscovites and the capital's visitors.