Aleksey MatveevCommunity profile

The chef transforms the legacy of Russian cuisine into a gastronomic narrative. His cuisine tells complete, engaging, and memorable stories. It's a sequence of events conveyed through taste. In the world of haute cuisine, where trends often have a fleeting nature, Alexey Matveev stands out for his unwavering commitment to the Russian culinary tradition, which he reinterprets through the lens of personal memories and uncompromising quality. Today, as the head chef, Alexey is a leading figure in author's Russian cuisine, based on a deep understanding of local ingredients and an emotional connection to food. His journey to recognition began in 2009 with a classical career in major restaurant chains, where he progressed from cook to sous chef, honing his techniques and management skills. This foundation was solid, but his true calling came in positions as a sous chef and then head chef in iconic Moscow culinary projects such as Soho, Oli Oli, "Ryba Mechty," and the gastropub Miles. Each stage enriched his professional vocabulary, bringing him closer to developing his own style. Alexey's philosophy is "emotional cuisine," where the starting point is a childhood taste, the aroma of grandmother's pie, or a forgotten feeling from a summer picnic. He skillfully works with often overlooked and forgotten traditional Russian ingredients, bringing them back into the gastronomic landscape in a new, premium quality. Humble ingredients like Jerusalem artichoke, sorrel, turnips, or millet, in his hands, reveal bright notes and complex textures, becoming the stars of modern dishes. Understanding that true innovation requires continuous learning, Alexey actively invests in his development. Internships at progressive restaurants like Bjorn, Mos, and the legendary Kokoko, as well as in-depth study of fermentation, gastrobotany, and the principles of zero-waste production with masters like Nikita Poderagin and Dmitry Golenin, have allowed him to enrich his methods with cutting-edge techniques. This commitment to sustainability transforms his kitchen into an environmentally conscious and responsible laboratory. For Alexey Matveev, cooking is not just a profession, but a dialogue with the guest through taste and memory. His mission is not just to surprise, but to evoke a warm nostalgia, reinterpreting the rich heritage of Russian cuisine and presenting it in a contemporary, refined style that resonates with the modern connoisseur.

Gastronomy - Philosophy: "My kitchen is a closed ecosystem built on two principles: deep respect for local ingredients and a maximum rejection of the concept of "waste." I see each vegetable, fish, or bird as a complete universe of flavors. My task is not just to cook, but to conduct a gastronomic research, finding a use for every part of the product. Peel, bones, leaves – for me, these are not extras, but a source of new textures, unique sauces, and unexpected flavors. I don't follow trends – I create a cuisine that is ethically and environmentally responsive to the challenges of our time, while remaining an art." (c) Alexey Matveev