Alexander EzhovCommunity profile

At the age of 26, he went on a training program at the Paul Bocuse Institute. Since 2006, he has worked and studied at the Forest company, and has also completed internships with renowned chefs such as Erwin Lung, Juan Carlos, Daniel Egretto, and many other invited European chefs. In 2013, he took third place in the Russian "Golden Bocuse" competition. In 2013, he moved to Sochi with his mentor, Daniel Egretto, to open the Swissôtel Cornelia hotel. After working at the Olympics, he moved to Moscow to work at the Jean-Jacques restaurant.

He comes from a family of doctors spanning several generations, but his grandmother was a cook in a cafeteria, and from a young age, he spent every summer in that rural cafeteria. At the age of 7, he could cook borscht and fry cutlets, and at 13, he got his first job as a dishwasher at the "Frigate" cafe. Six months later, he started helping the cooks and even grilling kebabs. At 19, he became a chef at the "Carousel" cafe, and at 20, he went to study with one of the best chefs in Perm, Sergei Yakushev, at the "Metro" restaurant. At 21, he became a cook at another establishment under the guidance of the Serbian chef, Gila Vojković. At 22, he became the chef at the "Another Place" cafe. At 24, he became the brand chef for the "Another Place" restaurants and the "Le March" restaurant. At 26, he went on a training program at the Paul Bocuse Institute. Since 2006, he has worked and studied at the Forest company, and has also completed internships with renowned chefs such as Erwin Lung, Juan Carlos, Daniel Egretto, and many other invited European chefs. In 2013, he took third place in the Russian "Golden Bocuse" competition. In 2013, he moved to Sochi with his mentor, Daniel Egretto, to open the Swissôtel Cornelia hotel.

After working at the Olympics, he moved to Moscow to work at the Jean-Jacques restaurant, but he realized that he wanted to develop Perm and returned to develop the "La Bottega" restaurant. In 2018, he opened the "Interview" cheese factory restaurant and became the brand chef for the Bottega Group of restaurants.

In 2023, he realized that he wanted to open his own restaurant, which he had envisioned for many years, and he opened the "Hedonist" restaurant, a place where he brought all his desires and ideas to life.