Andrey SulimaCommunity profile

2010: Internship at Reads Hotel (1 Michelin star) and Simply Fosh restaurant with Marc Fosh in Mallorca. 2012 – Present: Brand chef and co-organizer of the "Arzamas Goose" culinary festival. Since 2013: Co-organizer of cooking masterclasses in Nizhny Novgorod, Cheboksary, Kazan, and Ufa, participant and organizer of masterclasses on innovative equipment at the PIR Moscow exhibition. Since 2015: Participant in the "Russian Cuisine, New Horizons" project at the PIR Moscow exhibition. 2017: Russian cuisine ambassador and organizer of gastronomic evenings in Kuwait as part of the "Days of Russian Culture" in Kuwait. Since 2018: Chef and owner of his own "Culinary Studio of Andrey Sulima," where he trains chefs and enthusiasts. 2018: Participation in the "Gastronomic Map of Russia" project as a representative for the Volga Federal District. As part of the project, Andrey conducted a series of masterclasses on Nizhny Novgorod cuisine and participated in the development and description of recipes for a cookbook dedicated to the 2018 FIFA World Cup. 2019: Sous chef and co-host with chef Konstantin Iвлев on the TV show "Hell's Kitchen," season 3. 2019: Consulting and launching a restaurant project in Barcelona. 2021: Sous chef and co-host with chef Konstantin Iвлев on the TV show "Hell's Kitchen," season 5.

Chef and owner of the Culinary Studio of Andrey Sulima in Nizhny Novgorod. Host of cooking masterclasses, author of a culinary YouTube channel, co-author and host of various culinary programs on federal and Nizhny Novgorod television. In the past 10 years, he has opened, helped rebrand, and developed menus for 60 projects. He has consulted with restaurateurs and chefs in Spain and Kuwait. He has worked in various regions of Russia, including Moscow, St. Petersburg, Nizhny Novgorod, Irkutsk, Veliky Novgorod, Chelyabinsk, Yekaterinburg, Arzamas, Sarov, Cheboksary, Penza, and Dzerzhinsk. Andrey has been involved in cooking since 1997. He studied to become a chef in Moscow. He then moved to Nizhny Novgorod and initially worked in small cafes, but he realized he wanted to pursue a more professional culinary career and joined the "Tinkoff" restaurant. This establishment was a turning point for him. After working there for about three years as a sous chef, he moved to Moscow. He worked at the "Bely Kvadrat" restaurant under chef David Emmerle. Then he joined the seafood restaurant "Buya-bes," where he worked under chef Liliane Thierion. Next was the "Parisien" restaurant with two chefs, Alessandro Jeffroy and Bernard Derou. He then returned to Nizhny Novgorod, where he opened two projects: a restaurant at the "Bermuda Triangle" club and the "12 Chairs" restaurant. After working there for about two years, he received an offer to work on new projects and returned to Moscow. He worked at the "Cupola" restaurant under chef Anatoly Komma, at "Bed Cafe" with chef Evgeny Seleznev, and at the "Cipollino" restaurant under chef Adrian Ketglas. He then returned to Nizhny Novgorod, where he opened the musical restaurant "Belcanto." He then went to Irkutsk to develop the kitchen for the "Nezhny Bulldog" restaurant. Upon returning to Nizhny Novgorod, he began managing the "Lounge-Hall Cafe" in addition to "Belcanto." He then opened the author's cuisine restaurant Le Grill in Nizhny Novgorod and began working on launching restaurant startups, as well as conducting masterclasses in various cities: Nizhny Novgorod, St. Petersburg, Moscow, Kazan, Ufa, Cheboksary, Samara, and Crimea. In the summer of 2014, he interned at small restaurants in Vietnam and Thailand, preparing for the opening of a new restaurant, Andrea's, featuring Russian-Asian cuisine. Here, the chef combines Russian products with Asian ingredients and cooking techniques from different culinary eras, from traditional Asian wok and steaming techniques to modern molecular technologies, which are rarely used in Asian cuisine. Since 2012, he has been the brand chef and co-organizer of the "Arzamas Goose" culinary festival. Since 2013: Co-organizer of cooking masterclasses in Nizhny Novgorod, Cheboksary, Kazan, and Ufa as part of the "Our Business is a Restaurant" exhibition. In 2015, to raise the prestige of the profession and encourage young chefs, he began collaborating with culinary educational institutions in Nizhny Novgorod and the surrounding area. Together with his colleagues, he conducted more than 20 masterclasses at the Institute of Food Technologies in Nizhny Novgorod and at the culinary school in the city of Bor. In 2016, he launched a project called Novo, which includes a restaurant, several banquet halls, a cooking school, and the first gastronomic laboratory in Nizhny Novgorod, all united by the concept of modern Russian cuisine. In the fall of 2018, Andrey opened his own culinary studio, which houses a cooking school for enthusiasts and professionals, gastronomic dinners, and a community of chefs in the city. In early 2019, Andrey and his partners opened the restaurant-cafe "Mayak" with the concept of modern Russian-Asian cuisine, where the menu is based on local products from the Nizhny Novgorod region and other regions of Russia, which the chef combines with Asian sauces and spices. Currently, in addition to working at the culinary studio, he provides consulting services and helps open restaurants.