Aleksey GorodnichevCommunity profile

Alexei is from Blagoveshchensk, a city on the border with China. He gained his first work experience at the age of 13, working as a kitchen assistant in a Chinese restaurant. A Japanese chef instilled in him an attention to the quality of ingredients and flavor. This experience provided him with a fundamental understanding of working with ingredients: fish, sauces, herbs, and a focus on taste and balance. His first role as a head chef was at a small Japanese restaurant with 30 seats, owned by Japanese nationals. Since then, Alexei has worked on various projects in different capacities. His most recent project was as the head chef at the "MOST" restaurant, which specializes in local cuisine, in the city of Borovichi. At the core of his approach is to reveal the flavor of the ingredients, to showcase the connection to nature and traditions, using local and seasonal ingredients. And yes, one of Alexei's favorite techniques is smoking and slow cooking. Alexei has experience in consulting and working with various culinary styles. For the past 4 years, he has been teaching at the "SVCh" culinary school and restaurant management school in St. Petersburg, sharing his experience and a systematic approach to cooking with both aspiring and experienced chefs.