Sergey Spiridonov: from Saint Petersburg's Mr.Bo to DV Group's Siberian Cuisine

Sergey Spiridonov has headed DV Group's gastronomic direction in Tobolsk and Tyumen since 2023. He oversees three different projects at once: Dvortsovaya, with a signature take on Siberian cuisine; the bar D.Ivanovich, built around Russian spirits; and the family café Dolce Vita. A set of formats like this demands from a chef not one recognizable manner, but the ability to assemble different gastronomic languages around a regional context.

Sergey Spiridonov's cooking rests at the intersection of three directions: Siberian produce, pan-Asian technique, and the French school.

Before moving to DV Group, Sergey Spiridonov spent five years in Saint Petersburg at the restaurant Mr.Bo: from 2018 to 2023 he worked his way up from cook to sous chef. That period became a practical school of restaurant discipline for him — daily kitchen work, team structure, and precise process tuning. Coming out of that experience, Spiridonov returned to a regional agenda, where Siberian cuisine became not ethnographic decoration but professional material for a signature interpretation.

Sergey Spiridonov's education and internships also add up to a logical trajectory. In 2022, he trained at REVOLUTION under Igor Shugaev at the Saint Petersburg salon GURME. A year later he added training under Maxim Kuleshov — the course "Flour, Water, and Umami" at the SVCh culinary art school. In 2023 came an internship at GRAND CRU under chef David Emmerle, and in 2024, experience at the Spanish COQUE and at the restaurant Zveroboy under Nikolai Semenov.

Today Spiridonov's culinary handwriting is described through three cuisines: Siberian, pan-Asian, and French. For Dvortsovaya, that combination helps him talk about local produce in a contemporary language; for D.Ivanovich, it lets him build food alongside a culture of Russian spirits; for Dolce Vita, it keeps a broader family format without losing a professional lens. What matters is precisely the ability to switch between tasks without turning the different projects into copies of one another.

Sergey Spiridonov's path shows well how the new regional restaurant scene draws in specialists with Saint Petersburg experience, European internships, and an interest in local produce. His biography still looks compact, but it already rests on several important pillars: work in a strong kitchen, systematic training, internships with different chefs, and a move into a role that answers not for one station, but for a whole group of restaurant projects.