Aleksandr RusakovCommunity profile

Born and raised in Moscow, Sasha says, "I decided to become a chef when I was about 7 years old – I baked my first apple pie, and it turned out just as good as my mom's (and hers was always delicious)." At 16, he consciously enrolled in the No. 22 Economic and Technological College, where he studied for 5 years and graduated as a food technology specialist.

At 17, he had an internship at the "President-Hotel," where he learned the basics of food production. In 2008, he joined Konstantin Ivlev's team at the Sheraton Palace, where he combined his internship with work in the preparation department. In 2010, he joined the "Mari Vanna" restaurant as a cold kitchen chef, a job he remembers fondly. A year later, he became the sous chef of the project. In 2013, together with the Ginza Project team, he opened "Mishka's Bakery" on Patriarch's Ponds as the sous chef. In 2014, he worked at the Permanent Mission of the Republic of Komi, where he learned the intricacies of working with northern fish and meat.

He considers Mark Statenko and Andrey Korobyak to be his main inspirations, and he worked in the YURA restaurant with their teams at various times.

In the spring of 2023, he became the head chef at the Tilda restaurant on Patriarch's Ponds, where he showcases his approach to comfort food, combining simple and familiar ingredients with complex techniques.