Andrey GryazevCommunity profile

In 2014, Andrei Gryazev started working at the "Baran-Rapan" restaurant as a cook in the hot kitchen. He quickly advanced to the position of sous chef and worked under both of the restaurant's renowned chefs, Andrei Kolodyazhny and Valery Poryadin. From 2018 to 2019, he served as the head chef at Viju Bar in Sochi. In 2020, he returned to the "Baran-Rapan" restaurant as its head chef.

Andrei Gryazev was born in the village of Losevo, in the Caucasian district of the Krasnodar region. This gives him a deep understanding of local specialties and a profound appreciation for the culture and mindset of the people of the Caucasus, as well as the unique atmosphere of the region, which he incorporates into his cooking and other aspects of life. In his family, there are many traditions related to food preparation, so working in the kitchen has been a part of his life since childhood. In 2012, he moved to Sochi and experienced the city in its raw form, before the major Olympic construction began. He briefly worked as a cook in one of Sochi's restaurants before landing an internship at the "Baran-Rapan" restaurant, where he has continued to work to this day. In addition to cooking, Andrei enjoys working with the land, growing vegetables and fruits, and learning about the product from its very beginning. Due to his demanding schedule, he rarely has time for this now, but he dedicates his free days to his family.