Denis KrupenyaCommunity profile

His undeniable expertise and genuine passion for the sea are evident in his 20 years of experience working in restaurants in Moscow, Sochi, and Kamchatka, as well as in his personal pursuits – he is happy to dive for mussels, go out to sea in search of unique specimens, and spend weeks on expeditions in the Far East. Denis's dishes represent his fresh perspective on modern seafood cuisine. "Kamchatka crab, Sakhalin scallops, and the Far Eastern trumpet fish are just a small part of what I work with every day. For some delicate seafood, I choose minimal processing to preserve the true flavor, but of course, there's also room for experimentation: for example, I combine scallops with blood sausage," says Denis.