Artem YakovlevCommunity profile

He began his career in 2007 at "Perci na Mira," working in an open kitchen – it's hard to cook poorly when everyone can see you. He then moved on to "Perci na Vesny," "Krem," "Yaktoria," "Koko Shinel," "Bellini Catering," "HOME," and "Fresko." Over the years, he has mastered European and Asian cuisines, as well as techniques for preparing premium meats and fish, and their pairings with wines. Throughout his career, he has consistently demonstrated strong leadership qualities, from the kitchen of a restaurant to the football field and the bandy rink. At "Formaggi," his goals are also ambitious and competitive: to rank among the top restaurants in the "WhereToEat Siberia" and "WhereToEat Russia" ratings.