Alexander LevchenkovCommunity profile

Chef at the Nama restaurant in St. Petersburg. He honed his skills in Pan-Asian cuisine at Buddha-Bar under the guidance of New Zealand chef Aaron Scott, and gained experience in management and team building from Alexander Bugayevsky. He also worked as a chef at the Mandarin and "Nakhodka" restaurants.

He believes the key to a great dish is the perfect balance of organoleptic properties – the combination of sour, salty, and sweet flavors. For Alexander, the foundation of every dish is the high quality of the ingredients, which are then transformed and their flavors are brought to the forefront. He pays special attention to the visual presentation – the food should be beautiful, appealing, yet familiar and understandable.