ABOUT CHEFID
The credit graph of the world's kitchens
Great food is a team sport, built across years and kitchens — yet the culinary world rarely writes down who did what, where, and with whom. ChefID does. It is a beautiful, verified record of every chef's career, the restaurants they built, and the lineages that connect them — with menus, feeds and reviews layered on top, in six languages.
For diners & chef-followers
Follow the people behind the food
Behind every dish is a career. ChefID lays it out in full — who cooked where and when, and in what role; the brigade a restaurant runs today and the alumni it trained; the eras a kitchen has lived through. Follow a chef you love the way you'd follow a director's filmography.
The Kitchen Tree
Kitchens pass technique down like a family passes down recipes. The Kitchen Tree maps who trained under whom into an explorable graph — so a dish you loved can be traced back through a chef's whole lineage, mentor by mentor, kitchen by kitchen.
Asserted links are shown honestly alongside inferred ones, so a lineage is never dressed up as more certain than it is. Tap any node to recenter the tree and follow a kitchen's family line.
Explore a Kitchen TreeCareers, written down
Every chef's full history — each restaurant, the role they held, and the years they were there — recorded as a connected career, not a loose résumé. Restaurants carry their brigade, past and present, and the eras that shaped them.
Search that speaks your language
One search box, typo-tolerant and cross-script: type Mukhin or Мухин and land on the same chef, or type a city and get its kitchens. It reads across six languages, so the name you know is the name that works.
Browse by chef, city & cuisine
Curated hubs for chefs, restaurants, cities, cuisines and countries. Filter restaurants by venue type, cuisine, rating or accolade, and drill into a city to see who is cooking there right now.
Rich profiles & photo galleries
Every chef and restaurant gets a photo-first profile — portraits, dishes, rooms — with a full-screen lightbox a tap away. Faces, plates and dining rooms, the way they deserve to be seen.
Reviews you can trust
Anyone can leave a review, and every one is spam-protected before it appears. The chef or the house can answer publicly, so a review becomes a conversation instead of a one-way verdict.
Live feeds to follow
Follow chefs and restaurants and see their photos, videos and stories in your own feed. Like and comment on the work as it happens — the kitchen's own channel, straight from the pass.
Notifications that matter
Follow someone and ChefID keeps you posted — a new dish, a fresh story, a reply to your comment. The signal, not the noise.
Share anywhere
Send any chef, restaurant, dish or menu to Telegram, WhatsApp, MAX or VK, and it arrives as a proper preview card — the right photo, name and description, every time.
In six languages
The entire site — profiles, menus, lineages, reviews — reads natively in English, Russian, Spanish, French, German and Chinese. A chef's story reads the same in Moscow as in Lima.
Verified, not crowd-dumped
Records are checked, not scraped and dumped. When a profile carries the verified badge, it means a person confirmed it — so you can trust what you read.
Menus, in your language
Restaurant menus on ChefID are structured, not photographs of a laminated card. Every dish is written out in six languages, with per-weight prices — 850 ₽ / 100 g, spirits by the 40 or 50 g — and instant currency conversion, so an international guest sees ₽ alongside USD, EUR or CNY.
Each dish carries the marks that matter: the EU's fourteen major allergens, dietary tags from vegetarian to halal, kosher and Lenten, and a five-point spice rating. Filter to what you can eat, and the menu answers.
Allergens marked (EU-14)
- Gluten
- Crustaceans
- Eggs
- Fish
- Peanuts
- Soy
- Milk
- Tree nuts
- Celery
- Mustard
- Sesame
- Sulphites
- Lupin
- Molluscs
Dietary tags
- Vegetarian
- Vegan
- Halal
- Kosher
- Lenten
- Gluten-free
Sold-out dishes are flagged, and every menu carries a freshness stamp — you see what's actually on tonight.
Find your next table
Browse verified restaurants, read their menus in your language, and follow the chefs behind them.
Find a restaurantFor chefs
Your career, finally on the record
Unlike film, the kitchen rarely credits its people. ChefID is where you set that straight — a verified profile that gathers your whole career, your mentors and your mentees, your dishes and your voice, and puts your name in front of everyone searching for it.
Claim your ChefID
Claiming is staff-verified, not self-service. Prove it your way: submit evidence for a person to review, or take the fast document path with a photo ID. Your email is confirmed, and if two people claim the same record, a human sorts it out.
The verified badge is becoming the profession's trust mark. It runs in three tiers — community record, verified, claimed — encoded in the mark itself so it reads at a glance, in any language, even in grayscale.
Claim your ChefIDCommunity record
Built from public sources by our editors and community.
Verified
Confirmed against real evidence by ChefID staff.
Claimed
Held and run by the chef or owner themselves.
Staff-verified, not self-service
Anyone can start a claim, but a person on our side confirms it — by evidence or a document check with photo ID. Disputes are handled by humans, never an algorithm, so the badge keeps meaning something.
The career editor
Build your history like a LinkedIn for kitchens: search-select each restaurant, pick your role, set month-and-year ranges, mark where you led the kitchen, and add source links. Your career draws itself into the graph as you go.
“Trained under”
Credit the mentors who shaped you and the cooks you've since trained. A “trained under” request goes to your mentor to confirm, so a lineage is mutual — never a claim you make about someone else.
Your bio in six languages
Write once and your bio is translated automatically within minutes. A side-by-side editor lets you refine any language by hand — and your manual wording is never overwritten by the machine.
Your own feed
Post photos, stories and video — up to 500 MB per clip, streamed back as smooth HLS. Your kitchen, your voice, in front of the people who chose to follow you.
Followers & engagement
Gather followers and see the response — likes, comments, new subscribers. A notification bell keeps you current, and email digests round up the moments worth knowing about.
Answer your reviews
Respond publicly to reviews of your work. A thoughtful reply, on the record, says as much about a chef as the review itself.
Signature dishes
Dishes you mark as signatures on a restaurant's menu surface on your profile — your cooking, credited to you, wherever it's served.
Delegate to your team
Grant editor access to an assistant or a PR manager by email. They can run everything — profile, translations, feed, review responses — but can never delete your profile or transfer it away.
Built to be found
Your page is engineered to rank in Google and Yandex for your own name — structured data, clean markup and six-language sitemaps working for you around the clock.
Put your name on the record
Claim your ChefID, build out your career, and let a verified profile work for you day and night.
Claim your ChefIDFor restaurants
Your kitchen's whole story, in one place
Your venue is more than an address. ChefID holds its complete record — the facts, the brigade at the pass, the alumni it trained, the photos — and now a full menu system that reaches international guests in their own language.
The menu system
Build a structured menu with categories and per-weight pricing — 850 ₽ / 100 g, spirits by the 40 or 50 g — and it renders beautifully on any device. Mark allergens, dietary suitability and spice, add a photo to every dish, and flag what's sold out.
Then it goes global: automatic translation into six languages, live currency conversion for foreign guests, a freshness stamp, print-ready layouts in any language, and QR table cards. Don't have it typed up? Scan your paper menu and our AI drafts it for you.
- Structured categories. Organise dishes into courses and sections that read cleanly on every screen.
- Per-weight pricing. Price by portion or by weight — 100 g of a dish, 40 or 50 g of a spirit.
- Allergens & dietary. Mark the EU-14 allergens and tags from vegan to halal, kosher and Lenten.
- Spice levels. Rate heat on a five-point scale so guests know before they order.
- Dish photos. Give every dish a picture — the single biggest driver of what gets ordered.
- Six-language translation. Write once; the menu is translated automatically into all six languages.
- Live currency conversion. Foreign guests see your prices in their currency, next to the original.
- Sold-out & freshness. Toggle a dish sold out, and a freshness stamp shows the menu is current.
- Scan your paper menu. Photograph an existing menu and our AI drafts the structured version.
- Print-ready layouts. Export a clean, print-ready menu in any of the six languages.
- QR table cards. A QR code takes guests straight to your live, up-to-date menu.
Make your menu look like your restaurant
The new Menu Designer turns your ChefID menu into something unmistakably yours. Start from a gallery of ready-made looks — each matched to a kind of restaurant, from a warm Italian trattoria to a Nordic tasting room to a Soviet-canteen classic — and see it right away on your own dishes, prices and photos. Add your logo, choose a brand colour and a pair of fonts, and every choice stays tasteful and easy to read, so the result always looks professional.
One look follows your guests everywhere. The page they open on their phone, the full-screen view behind the QR code on the table, the printed sheet you hand out, and the little QR table cards all share the same design. Change it once and it updates everywhere the moment you publish — and you can scan a code to preview the whole thing on your own phone before a single guest sees it.
It takes about five minutes, and you don't need any design skills. If you'd rather not start from a blank page, ChefID can suggest a look from your logo or from a photo of your existing paper menu. When you're happy, download a print-ready PDF in A4, A5 or US Letter to send straight to a print shop — or set seasonal touches that appear on their own dates. Pick, tweak, publish.
Claim your venue
Ownership is human-verified — no paperwork to file. Once you're confirmed, the page is yours to run and keep current.
Multi-manager teams
The owner grants editor access by email, so a chef, a PR or a social lead can help run the page. One brand manager can oversee many venues from a single account — built for restaurant groups.
Your complete record
Facts, address and hours, average check, cuisine and venue type, the current brigade and the alumni your kitchen trained — its legacy, drawn into the Kitchen Tree — plus full photo galleries.
Answer as the house
Respond to every review in your own voice. A gracious, public reply turns feedback into reputation.
Post to your feed
Share the room, the plates and the moments to your venue's feed, and let guests follow, like and comment.
Featured placement
Earn a spot on the home page's curated rails, in front of diners discovering where to eat next.
Reach international diners
Your page, your menu and your story read natively in six languages — so a visitor from abroad meets your restaurant in their own.
Who can do what
Owners hold the keys; editors run the day-to-day. Everyone works from the same page, with clear limits.
| Capability | Owner | Editor |
|---|---|---|
| Edit the page & translations | ||
| Manage the menu | ||
| Manage photos & galleries | ||
| Post to the feed | ||
| Answer reviews | ||
| Add or remove managers | — | |
| Delete or transfer the venue | — |
Claim your restaurant
Take ownership of your page, publish your menu in six languages, and be found by the guests looking for you.
Claim your restaurantHow trust works
Checked, not crowd-dumped
ChefID is only worth trusting if the record is honest. Every profile sits on a three-tier ladder, claims are reviewed by people, and every edit is auditable.
| Badge | Tier | Set by | What it means |
|---|---|---|---|
| Community profile | Community record | ChefID editors & community | A profile built from public sources — where a chef cooked and who they trained — waiting to be claimed. |
| Verified ChefID | Verified | ChefID staff | The record has been confirmed against evidence — employment, press or a mentor's confirmation. The copper seal. |
| Claimed · Verified | Claimed | The chef or owner | The chef or venue owner holds the keys and runs the page. The gold record — the apex of the ladder. |
Claims are reviewed by people
Every claim is checked by a member of staff — by evidence or a document check with photo ID — and disputes are settled by humans, not an algorithm. That is what keeps the badge meaningful.
Every edit is auditable
Contributions are sourced and logged. Nothing is silently rewritten: the record has a history, so it can always be checked, corrected and trusted.
How reviews work
A rating that tells the truth
ChefID reviews are written by professional chefs against an absolute standard — and scored by a system built so the number can never flatter the plate.
Authoritative, not aggregated
Crowd ratings measure satisfaction against expectations — a fast-food counter earns five stars for being exactly what you expected. A ChefID review measures the cooking against the best in the world, on the same yardstick for a grand tasting menu and an eight-euro lunch.
Every review weighs the whole experience — the plate first, then the room, the service, the drinks, and whether the prices are honest.
Read the number differently
On Google or Yandex, ratings bunch at the top — anything under 4.7 looks like a warning — so the scale barely tells you anything. ChefID scores against an absolute standard and uses the whole scale on purpose. A 4 is an excellent restaurant; a 3 is a good one, genuinely worth your table; a 5 is rare and earned. The distance between a 4 and a 5 is the distance between excellent and world-class — not between “fine” and “good.”
What the stars mean
| Score | What it means |
|---|---|
| 5.0★ | World-class — among the best anywhere. |
| 4★ | Excellent — a serious kitchen; go. |
| 3★ | Good — a worthwhile table. |
| 2★ | Flawed — something material is off. |
| 1★ | Avoid — a failed restaurant, or gated. |
Seven dimensions, weighted
The food is worth more than twice any other single dimension. What's on the plate, and the mind behind it, control half the score.
| Dimension | Weight |
|---|---|
| Plategate | 35% |
| Creativity | 15% |
| Ambiance | 15% |
| Service | 15% |
| Beverage program | 10% |
| Price integritygate | 5% |
| Consistency | 5% |
Hygiene and Presentation are observed but never averaged in. Hygiene can only lower a score, through a gate; Presentation simply records when a dish looked better than it tasted.
Bars and cafés are judged on the same framework, with the metrics tailored to their craft: a bar's plate becomes The Glass — balance, dilution, ice — and a café's The Cup, while the beverage and service dimensions retune to the back bar and the barista.
Three gates
Some failures don't average — they veto. A gate caps the star rating no matter how good everything else is, so a beautiful dining room can never launder bad food, a pest, or a dishonest bill into a good score.
Hygiene
A pest sighting or unsafe handling caps the rating at 1.5 stars — however brilliant the food.
Plate
If the cooking fails, ambiance and service can't rescue it: a failed kitchen caps at 2.5 stars or lower.
Price integrity
Deceptive pricing — misleading units, hidden quantities — is treated like a hygiene violation, and caps at 2.5 stars.
Read the reviews
Every published review shows its full breakdown, and discloses any gate that capped the score.
Accolades
Awards & distinctions
The badges you'll see on restaurant and chef profiles — who awards them, and what they mean.
| Badge | Awarded by | What it means |
|---|---|---|
| ChefID·Level 3 | ChefID's editors | Our own 1–3 rating — Level 3 is the highest. A venue holds a single level. |
| ChefID·Great Entertainment | ChefID's editors | A venue with outstanding live entertainment and atmosphere. |
| ChefID·Great Value | ChefID's editors | Great food at a great price — our value pick. |
| ChefID·Great Cocktails | ChefID's editors | A bar with outstanding cocktails. |
| Michelin Guide·3 Stars | Michelin Guide inspectors | Stars rate the cooking: one is very good, two is excellent and worth a detour, three is exceptional and worth a special journey. |
| Michelin Guide·Bib Gourmand | Michelin Guide inspectors | Exceptionally good food at moderate prices — great value, without a star. |
| Michelin Guide·Green Star | Michelin Guide inspectors | Leadership in sustainable, responsible gastronomy. |
| World's 50 Best·№1 | The World's 50 Best academy | An annual ranking of the world's most admired restaurants, voted by an international panel. |
| WHERETOEAT·Top 100 | The WHERETOEAT awards | Regional restaurant rankings across Russia and neighbouring countries. |
Six languages, one record
The kitchen's history, written down
One verified record of the world's kitchens — chefs, restaurants, lineages, menus and reviews — reading natively in English, Russian, Spanish, French, German and Chinese. Whether you're tracing where a favourite chef trained or giving credit that's long been due, this is where it's written down.