Alexandr BogdanovCommunity profile

Alexander Bogdanov was born on December 5, 1988, in the Khabarovsk region. He received his professional education at the Baltic Tourism College, which he graduated from in 2008 with a diploma as a cook-technologist of the 5th grade (with the right to manage production).

- Instructor at the Stanfood Academy. - Speaker at professional forums such as ZAVTRAk SHEFA, PIR Expo, Food Expo, and Megustro. - The ideologue and organizer of the series of themed one-day street festivals called "Helvetia Picnics." - Co-author of the book "The Land in Bloom: A Culinary Journey Through the Lipetsk Region, Told Through Stories and Recipes." Alexander has received numerous professional awards. These include: "Chef of the Year" according to the "Palm Branch of the Restaurant Business. The Best in the Industry" award in 2023, the grand prize of the "Petersburg Breakfast 2023" competition, the winner of the "Best Breakfast" competition from WhereToEat in 2024, the nomination "Best Chef in the Region" at the III Annual "Chef of the Year 2023" competition, a prize at the all-Russian Bakunin Beer&Cuisine competition, the Chef a la Russe 2019 award, a bronze medal at the "Baltic Culinary Star" competition in the "cook" category, a gold medal at the "Best in the Profession" competition, silver medals at the "Lake Ladoga Constellation" competition in the "cook" and "pastry chef" categories, and others. Born on December 5, 1988, in the Khabarovsk region. He received his professional education at the Baltic Tourism College, which he graduated from in 2008 with a diploma as a cook-technologist of the 5th grade (with the right to manage production). From a young age, young Sasha knew that he would be a cook, and nothing else. Drawn to creativity, he saw chefs as true artists. And his childhood in the Far East and summer vacations with his grandmother in Belarus left the boy with no chance to remain indifferent to gastronomy. Alexander began his career in the culinary world in 2010 as the head chef at the "Route de Vi" restaurant in Vsevolozhsk. Later, he collaborated as a head chef and brand chef with such St. Petersburg projects as the gastrobar "Sidreria," the restaurant "Soleniya-Varen'ya," and the restaurants "Fontanka 30" and "Pretzel." In July 2020, Alexander joined the team of the five-star hotel "Helvetia," becoming the brand chef of the Cafe Claret and Marius restaurants. Alexander Bogdanov's cuisine can be described as "eclectic." It is based on dishes created according to the principle of new flavor combinations and the use of styles and techniques from different cuisines of the world, but prepared with local ingredients. The hallmark of the chef's dishes is attention to detail and flavors that, without overpowering each other, combine to create a subtle and captivating taste, where memories of childhood flavors and travels run like a thread. Alexander Bogdanov owes much of his broad perspective to numerous travels and international internships. Over the past ten years, he has interned and trained at the Basque Culinary Center (Spain), the Smor restaurant (Finland, Turku), the Blue Sky restaurant at the Carleton Hotel (Israel), the El Trillo restaurant (Spain, Malaga), the catering company "Potel & Chabot," and other establishments. It is impossible not to mention the series of themed one-day street festivals called "Helvetia Picnics" in Alexander Bogdanov's resume. These festivals take place in the courtyard of the "Helvetia" hotel every season, starting in the summer of 2022. It is important to note that Alexander is not only the organizer and main figure of these events but also one of the ideologues behind the picnics, as well as the Cafe Claret and Marius restaurants. "Helvetia Picnics" have already gained popularity in the market and have become one of the most beloved events among guests. The main goal of the picnics is to bring together the restaurant and bar industry in an unconventional format. Social media: @chefalexandrbogdanov