Andrey ZakharovCommunity profile

The chef has professional training and over 15 years of experience in the restaurant industry. From 2009 to 2012, Andrei Zakharov worked with the renowned chef Sergei Eroshenko, and under his guidance, became the sous chef at the restaurant "Volen." In the summer of 2021, Andrei joined the kitchen team at "Zelenoye Ozero" and became its head chef in the spring of 2022. Here, he showcases his approach to countryside comfort food, skillfully highlighting the high quality and freshness of the ingredients in each dish. He prefers "simple" dishes made with a small number of ingredients. At the restaurant, the chef recommends trying the soft cheese mousse with truffle and cauliflower petals, salad leaves with Argentinian shrimp, avocado, and a muirette sauce, braised veal cheeks with charred potatoes and spinach, and duck leg with fennel and mango puree.