Daniil MerzlikinCommunity profile

Daniil began his career at the age of 15 when he enrolled in a culinary school. In his first year, he took the initiative to start working at Restoran. Over the years, he worked in every section of the kitchen, from the preparation area to the serving line. His culinary journey continued in some of the best restaurants and hotels in the city center.

Specifically, he worked at the design hotel StandArt on Strastnoy Boulevard, under the direction of brand chef Angela Pasquale, who holds two Michelin stars in Spain. He also worked at Lotte Plaza, with the Ovo by Carlo Cracco restaurant, under the renowned chefs Carlo Cracco and Emanuele Pollini, as well as at the Four Seasons and Marriott hotels, and at Michelin-starred restaurants Beluga and Bjorn. Throughout his career, Daniil has worked with talented mentors and has learned to cook various cuisines from around the world.

In addition to his work, Daniil actively attends exhibitions and various events related to creativity, as this inspires him to create new dishes. He also engages in sports and emphasizes healthy eating, believing that it provides the extra energy for a happy and active lifestyle. He views gastronomy as an art form, because creating a dish (a complex dish) is similar to painting a picture; there are many small details, a careful development of flavors, and a need to bring all contrasts to their maximum. This is what makes the profession so interesting, and sometimes it's fascinating to realize that through food, you are conveying an emotion to the guest and sharing your own story.