Aleksey PavlovCommunity profile

He studied to become a chef and pastry chef, and in his first year, he worked at the Sbarro restaurant in Moscow, located on Okhotny Ryad. In 2007, he became a cook in the hot kitchen at GQ Bar, where he worked alongside chefs like Konstantin Ivlev and Ilya Zakharov. Later, Alexei helped open the Bamboo Bar restaurant, worked as a pastry chef under the guidance of Regis Triguel at the "Strelka" bar, and served as a sous chef at Luciano. He became a head chef at the "Temple Bar" and then at the restaurant "Erwin. RiverSeaOcean."

Alexei Pavlov believes that there are no small details in the kitchen. Every detail is important – the organization, the process, the team, and the atmosphere. The best compliment a chef can receive is clean plates and the smiles of departing guests. He prefers to cook with locally sourced ingredients, regardless of location.