Andrey SimakovCommunity profile

The bistro Nouge and the restaurant-confectionery Kalabasa are led by the young and ambitious chef Andrei Simakov, who, despite his young age, has already been involved in major projects and restaurant openings. Andrei's passion for cooking began in childhood: everyone in his family loves to cook, and his mother taught him his first dish – a fried egg – when he was just 7 years old. His constant search for new recipes and experiments led him to the goal of becoming a chef. The chef is inspired by the opportunity to share beauty with the world, the beauty that surrounds him, and the creativity of his colleagues. His career began in 2020. At the age of 19, Andrei moved to Moscow and immediately joined the kitchen team at Probka, a restaurant led by Aram Mnatsakanov, located on Tsvetnoy Boulevard. He then interned with Nikita Renedin at T1 and even co-founded the restaurant "345" with Sergei Andreychenko and Glen Ballis. His career also includes international projects: an internship in Turkey and managing a restaurant group in Dagestan as a brand chef. Upon returning to Moscow, Andrei became the sous chef at the restaurant "345" and met Vittorio Chirizzi, who had a significant influence on his development and professional growth. In 2024, together with Vittorio, he continued to develop his style at Glen Ballis's restaurant CuttaCutta on Patriarch's Ponds and took on the position of head chef. In the spring of 2025, he and Vittorio Chirizzi took over the management of the Kalabasa restaurant and the Nouge bistro. Together with his team, Andrei brings new and vibrant ideas, offering a unique interpretation of familiar dishes. At Kalabasa, the chef preserves the warmth and hospitality that guests have come to love for over 16 years. At Nouge, Andrei experiments and skillfully combines street food and comfort food in the style of French and Italian classics.