Anatoly ZabotkinCommunity profile

Anatoly Zabotkin is a talented chef whose journey in the culinary world began with childhood dreams and aspirations. Born in Sevastopol, he grew up surrounded by the sea, but instead of following in the footsteps of sailors, he chose a different path. "I didn't want to be a sailor," Anatoly says, "because when you live by the sea from a young age, it loses its allure." His true passion was cooking, and he decided to enroll in the Sevastopol Commercial College, where he earned a degree in culinary technology. After graduating, Anatoly had the unique opportunity to intern at the renowned Italian restaurant Ristorante Cavallino, under the guidance of Massimo Bottura, a two-Michelin-starred chef and one of the world's best. This internship was a pivotal moment in his career, allowing him to deepen his knowledge and skills in the culinary arts. Upon returning to his hometown, he didn't rest on his laurels and soon moved to St. Petersburg. St. Petersburg marked a new chapter in Anatoly's culinary biography. He worked in various restaurants in the city, including Goose Goose under the leadership of Artem Estafiev, and Ognivo, which became one of the largest restaurants on the Neva River. His culinary journey also led him to the iconic Moscow bar "Strelka," where he worked for a year and a half, bringing his ideas and style to the establishment's menu. Anatoly Zabotkin is not only a chef but also a true gourmand. He is surrounded by Georgian friends and draws inspiration from their cuisine, which has influenced his love for spices and Pan-Asian flavors. However, his understanding of Pan-Asian cuisine differs from the traditional: "I love the Pan-Asian cuisine where spices are celebrated: the East and India." He believes that adding spices to classic recipes enhances the flavor and makes the dishes more interesting. In his culinary philosophy, Anatoly embraces Nordic Cuisine with a minimalist approach. He prefers simplicity and the quality of ingredients, avoiding excessive embellishment in the presentation of dishes. This attention to quality and his ability to work with ingredients make his dishes unique and memorable.