Andrey SmirnovCommunity profile

The future chef was born and raised in the Irkutsk region. At the age of 18, he worked on key projects in Novosibirsk, and five years later, he moved to Moscow. In 2021, he became the sous chef at Share Bistro, and in 2023, he joined the Lucky Group team, participating in the launch of Mamie. That same autumn, at the age of 24, Andrei became the head chef at the Saray restaurant, under the guidance of brand chef Dan Miron. In July 2025, Andrei took over the kitchen at one of Moscow's most fashionable restaurants, Di Nulla, where he assembled a strong team that he leads. At the heart of his culinary philosophy is a serious and respectful approach to ingredients. The chef strives to create food that people want to eat every day, and in the Di Nulla menu, he presents the most beloved dishes of sunny Italy, using the finest seasonal ingredients. The homemade Neapolitan pizza dough, made with Italian flour and featuring leopard-spotted edges, undergoes a long cold fermentation process and is baked at a temperature of 460-470 °C. The signature lasagna, with its unusual elongated shape, quickly became a hit. The chef serves "not pasta" made from zucchini with langoustines and stracciatella, and the rosé-cooked salmon steak is served with a green risotto made from Carnaroli rice and young asparagus. Andrei Smirnov also personally prepares all the desserts at Di Nulla. Guests of the restaurant particularly love the unusual tiramisu served in a glass, made with homemade Savoiardi biscuits soaked in a delicate cream flavored with amaretto. He loves people and is inspired by the idea of making them happy through food. He draws energy from the guests and the warm atmosphere that has developed at Di Nulla.