Anatoly KlochkovCommunity profile

Cooking has been my dream since childhood. My professional career began at the "Pavilion" restaurant, under the guidance of Ilya Tyukov. In a couple of years, I progressed from cook to chef de partie, and then decided to pursue further training at the "Brasiliero" restaurant, under the direction of Brazilian chef Carlos Alberto De Oliveira. Afterwards, I worked for several years as a sous chef at the "Luch" bar, under the leadership of Alexei Kozyritsky. After a few years, I was invited to Rose Bar on Dmitrovka as a sous chef, under the direction of brand chef Kirill Berger.

I have been working as a head chef for 7 years, and for almost 4 years, I was the brand chef at the exclusive suburban club Agalarov Estate, where I oversaw the kitchens of the hotel restaurant, the golf club restaurant, and the JAGUAR LAND ROVER CAFÉ. I also participated in events ranging from 100 to 600 people.

I gained additional experience working in the bar industry. Throughout my career, I have developed menus for some of the best projects in Moscow: Aperol Bar, Prosecco Bar, Ex Bar, and Happy End Bar. I also participated in the opening of a restaurant in Novaya Riga, catering to a very discerning clientele. The experience and development in various areas of the restaurant business have made me who I am today. I strive to never stop and continue to focus on results, which are always evident – just look at the smiles of the guests. My culinary philosophy is based on high-quality ingredients, simple flavors, and bold combinations. Education: State Budgetary Professional Educational Institution of the City of Moscow - "College of Service Sector No. 3". Professional Experience (work, professional development courses, etc.): 2011-2013 - "Pavilion" restaurant - sous chef under the guidance of Ilya Tyukov; 2011-2013 - "Luch" bar - sous chef under the guidance of Alexei Kozyritsky; 2013 - "Brasiliero" restaurant - training for chefs under the guidance of Brazilian chef Carlos Alberto De Oliveira; 2014 - Rose Bar - sous chef under the guidance of brand chef Kirill Berger; 2016-2021 - brand chef of the exclusive suburban club Agalarov Estate, including the Italian restaurant in the hotel, the European restaurant in the golf club, and the JAGUAR LAND ROVER CAFÉ; 2016-2021 - menu development for the bars: Aperol Bar, Prosecco Bar, Ex Bar, Happy End Bar; 2021 - present - brand chef of the Sempre restaurant. For me, food is not only a job but also a hobby. What I enjoy most in the kitchen is experimenting. Thinking, inventing, and trying different combinations – that's how a dish is born. Sometimes everything works out perfectly right away, as intended, but sometimes it takes days and nights of hard work to achieve a good result. Culinary experiments are my creative outlet, where even ordinary ingredients can acquire a completely new flavor. My favorite cuisine is Italian, although I also enjoy Asian cuisine.