Alexander Volkov-MedvedevCommunity profile

Alexander Volkov-Medvedev developed his culinary vision while working with some of the best chefs. He learned from Finn Sauli Keippmajani, Frenchman Régis Trogneux, Spaniard Adrià Catlá, Italian William Lambert, and Americans Nathan Dalimore and Natalie Hostin, as well as from Andrei Makhov, the chef of the "Pushkin" restaurant. Together, he explored the path from French classics to Scandinavian trends, and he found his own unique flavor, which he aims to create so that guests will remember it even after they wake up, and will want to return for more – that is the main goal of his cuisine.

In 2024, Alexander received an award in the "Chef of the Year" category from the "Best in the Industry 2024. Palm Branch of the Restaurant Business" awards.

Alexander Volkov-Medvedev's Russian cuisine combines traditional recipes with modern technology and trends. It is both classic and creative, familiar and surprising. He reinterprets the flavors of familiar dishes, adding vibrant and unexpected combinations. For example, crab is served with a green pea crème brûlée, bulgur with arugula and shrimp, and veal cheeks with turnips and red wine. And, of course, there are traditional Valaam-style soups, dumplings, and slow-cooked porridges.

Despite his youth, Alexander is well-read and driven, and he has already become one of the most well-known chefs of Russian cuisine. He is also one of the few who professionally work with a traditional Russian oven. Today, a nine-ton oven in the open kitchen of Ruski is used to prepare about a third of the dishes on the restaurant's menu.