Andrey SinitsynCommunity profile

In 2010, I graduated from Moscow College No. 32 with a degree in culinary arts, specializing in pastry. After graduating, I worked as a cook in restaurants in Moscow and my hometown of Astrakhan for three years. Then, I left the culinary profession to pursue a career in sports, becoming a CrossFit trainer. However, I couldn't stay away from the kitchen, and after three years, I returned to my beloved profession. Today, I can confidently say that the restaurant industry is my passion, and I want to dedicate my life to it.

In 2018, I worked as a sous chef in the opening team of a significant project in Astrakhan (the "Wine and Crabs" restaurant). I was looking for a restaurant with high-quality cuisine, and I found it in Eclipse, a restaurant in the tourist district of St. Petersburg, led by Executive Chef Sergei Fokin and Chef Artem Fadeev. Eclipse became a vast encyclopedia of knowledge for me. Most importantly, I gained a clear understanding of what high-quality cuisine truly is: using top-quality ingredients and preparing them in a way that preserves their flavor and quality. Unfortunately, the pandemic hit, and due to restaurant closures, I had to leave the project and even worked briefly as a chef at TikTok House, preparing meals for the project participants. After the pandemic, I joined another significant project in St. Petersburg as a sous chef – the "Dreamers" cafe. I was drawn to the fact that the head chef, Vitaly Papp, uses only natural ingredients in the menu, avoiding any pre-made sauces or additives. Currently, I manage the kitchens of two of the most popular establishments in Arkhangelsk: the INSIDE restaurant and the "Anrov" cafe. Here, I can fully realize my cooking philosophy: to enhance the natural flavor of the ingredients without harming them, to highlight their best qualities with carefully selected sauces, and to avoid overwhelming them with other ingredients. This is how the perfect composition is created.