Alexander ZuevCommunity profile

Alexander is a chef with international experience and a distinctive style that blends the sophistication of French and Italian cuisine with the depth of Japanese, Asian, and Mediterranean gastronomy. His projects span locations including Yalta, Yerevan, Samara, Moscow, and St. Petersburg. Currently, he serves as the executive chef for Maison rouge, and also holds the position of concept chef at ZOIE (Yerevan) and Livadia (Yalta), where he develops original culinary concepts, integrating modern approaches to presentation and flavor. His experience includes internships at Michelin-starred restaurants PRU and Royd (Thailand), which significantly influenced his culinary philosophy and approach to ingredients. A key milestone in his career was the Theobroma project, where his approach to the visual presentation of dishes was particularly evident. Alexander works in various areas, from high-end fine dining to stylish casual food, and also develops innovative solutions in the fast-casual segment. He operates within a flexible culinary paradigm, possessing a keen understanding of both haute cuisine and street food trends, and is adept at transforming any direction into an aesthetic and flavorful experience.