Alexander BoytsunCommunity profile

From self-taught to brand chef: the journey of a seeker of knowledge. Is it possible to become a worthy chef without formal culinary education? "Absolutely yes," says Alexander Boitsun, brand chef of FOG GROUP of Companies. His path to culinary excellence was built in just that way. Alexander is originally from the Republic of Buryatia, the city of Ulan-Ude. After graduating from high school, where he specialized in pastry making, and earning a degree in economics from the East Siberian State Academy of Culture and Arts, he moved to the capital. Alexander's aspirations and dreams were primarily focused on the bar industry. However, fate had other plans, and almost immediately upon his arrival, he found himself in the kitchen. This particular field captivated him so much that he decided to dedicate his entire life to it. To achieve success without any prior formal education in this field, he had to work incredibly hard. During his working hours, he learned about the kitchen from the inside out, with the help of his colleagues. Outside of the restaurant, he devoured books, took courses, and tried to find his own style and direction. Thanks to his great dedication, he quickly progressed from sous chef to head chef. Perhaps Alexander would have remained in Moscow, but one event dramatically changed the trajectory of his career. He received an offer to participate in the opening of a Russian cuisine restaurant in the city of Vladimir and to take on the role of head chef for the project. His passion for this area left no room for hesitation. Alexander moved to Vladimir, which became the place where he would build his future life. Today, Alexander Boitsun is not only a well-known chef in Vladimir but also a happy family man and father of three children. As a brand chef for three projects, he doesn't have much free time. However, when he does have some free time, Alexander and his family prefer to spend it in nature, especially at their own country house. There's something for everyone to do there. Alexander is also passionate about growing plants, which he often experiments with in the kitchen. He also keeps bees and livestock. Of course, even his free time is not without culinary pursuits: he reads a lot of professional literature, studies case studies in the restaurant industry, and learns from the experiences of renowned chefs and restaurateurs.