Alexander RaylyanCommunity profile

Alexander Raylyan is the best young chef in Russia, according to the prestigious "Silver Triangle" competition, and a finalist in the national stage of the international St. Pellegrino Cooking Cup. Alexander Raylyan's cuisine offers a unique perspective on the combination of European traditions and vibrant Asian flavors. His menu, based on fish and seafood, brings new nuances to familiar dishes. For example, he created tuna tartare with blackcurrant, burrata with coffee, and borscht tom yum with shrimp – classic dishes in a fresh and modern interpretation.

Using rare and innovative ingredients, Alexander expands the boundaries of traditional cuisine.

At just 29 years old, Alexander Raylyan heads the kitchen of the Birds restaurant and club, located in one of the tallest skyscrapers in Europe, creating a new culinary vision.

A new, amazing world at bird's-eye view, a fantasy on the edge of reality. At Birds, many things will be experienced for the first time by its guests.

The Birds cuisine is a fascinating journey into a world of sensations and flavors, a world without borders.

In 2020, the Ray restaurant was opened.

"Ray" is a word from a new era, where restaurants are named after their chefs. Where cuisine transcends geographical boundaries. Where new flavors create new experiences. Ray is Chef Alexander Raylyan and the team that made his dream a reality: Alexey and Dmitry Vasilchuk (RESTart Vasilchuk brothers), Maxim Kashirin and Anatoly Kornev (Simple group).

The Ray cuisine is a blend of traditions, a symbiosis of haute cuisine and street food. Just like its interior, it's a tapestry of generations and cultures, from classic to contemporary digital art. "In the gastronomy of the future, national identity will lose its meaning, because different people come to a restaurant," believes Alexander Raylyan. He prepares chicken broth with miso, kombu seaweed, and roasted broccoli, dresses chicken cream soup with duck hoisin, serves a cabbage steak with miso sauce and yuzu sesame, and serves flounder with an egg, marinated in the best traditions of Japanese ramen. This new food, based on old traditions, can be provocative – like a hot dog with crab in a chestnut brioche – or unpredictable – like burrata with coffee and blackcurrant. But it leaves no one indifferent, inspiring new discoveries.

In 2021, the 354 Group opened Birds in Bodrum, where Alexander Raylyan is also the chef. Inspired by the hot shores of Turkey, Alexander created a Mediterranean menu with a Russian twist.

Alexander Raylyan, the Best Young Chef in Russia in 2018, expands the boundaries of the ordinary, connecting Europe with Asia in vibrant, original dishes. Now, his menu features carpaccio of ostrich and duck heart tartare with the aroma of blackcurrant, hidden inside a chawanmushi egg with sea urchin. Signature "bird" delicacies and playful bar snacks are another reason to appreciate the talent and imagination of this young chef.