Alexander KishchenkoCommunity profile

Alexander Kishchenko's passion for cooking began at the age of 18 when he started working in a restaurant at a hotel, under the guidance of an Italian chef. He gained a foundation and learned to understand the combinations of ingredients. Early in his career, he was inspired by the cuisines of Asia and France, which is reflected in his culinary style, characterized by vibrancy, depth of flavor, and meticulous attention to detail. Alexander's professional portfolio includes work on prestigious projects in Sochi, such as Marriott Krasnaya Polyana, "Morskoy," White Rabbit Family, and Panorama by Mercure.

A significant mentor for Alexander, who guided him and showed him all the nuances of flavor, was Ilya Zakharov (brand chef of the Brunello and "Buffet" restaurants at "Casino Sochi," the restaurant at the Château De Talu winery, concept chef of Mantera Supreme, and the Le Ri restaurant). It was Ilya who introduced Alexander to the "Tsypochka" project, which was lacking in enthusiasm and experimentation. Alexander joined as the head chef with great inspiration and began to bring his diverse experience, creating a harmony of traditions from different countries and a modern culinary approach. Ilya Zakharov continues to work alongside Alexander as a culinary expert. Thanks to this collaboration, the menu focuses on poultry, unusual combinations, and comfort food.

"When a person touches something incredible, they become a part of that beauty. For me, cooking has been a refuge, a guiding light in the darkness. I have always wanted to be a part of something beautiful," Alexander shares. For him, the environment and the team are crucial; he values being surrounded by people who are passionate about their work and with whom the head chef can connect on a deeper level.