Anton ChumachenkoCommunity profile

He began his culinary journey at the age of 16 in the city of Pskov, and then moved to St. Petersburg, where he joined the kitchen of a five-star hotel (Corinthia Hotel St. Petersburg) under the guidance of Salvatore Barbara from St. Petersburg. At the age of 23, he became the head chef of the restaurant "Gerard" in the city of Rostov-on-Don, which was opened in collaboration with his colleague, Anton Abrezov. At the "Gerard" restaurant, he continued to explore the identity and local characteristics of Rostov cuisine, further developing and strengthening it. He participated in numerous festivals dedicated to Don cuisine, where he also preserved and refined techniques and flavors. He collaborated with Hochland, a leading cheese producer. He also collaborated with APACH lab, a leading manufacturer of culinary equipment. He participated in the All-Russian Open Culinary Championship for Chefs – "Chef a la Russe." At the age of 25, he became the R&D Chef in a large restaurant chain in Rostov-on-Don. He completed internships at a network of the best restaurants in the country: WRF Chefs Table. He also completed an internship at the restaurant Hamlet + Jacks & in St. Petersburg. He completed the Revolution 2.0 course. In 2018, he moved to Kaliningrad and became the creative chef of the restaurant "Skazka." He is developing and introducing innovations to Baltic cuisine.