Denis MorinCommunity profile

Everything happened as if guided by my heart, and I've been cooking since I was a child. My grandmother was a chef, and she instilled in me, even at a very young age, a love for this profession. Then, everything followed a logical order: in 1988, I enrolled in a vocational school to become a chef, and I also graduated from a technical college with a degree in technical technology. And now, I have 25 years of experience in this beloved field. During that time, I've had the opportunity to open restaurants and work for large companies, such as Bona Famoly and Ginza Project. In 2019, I had a memorable cross-training experience in Spain, attending master classes with Michelin-starred chefs: Albert Adrià (Enigma, El Bulli), Oriol Castro, Eduard Xatruch, and Mateu Casañas (Disfrutar). Among the domestic projects, I would highlight my internship with Dmitry Blinov at the Harvest restaurant (DUO band). Currently, I continue to develop my skills regularly: I visit restaurants, I go into the kitchens of familiar chefs, I learn about new technologies and trends, and I attend master classes at culinary schools. Since 2021, I have been leading the kitchen of the French restaurant "Funambule" in the center of St. Petersburg, where I constantly experiment with classic recipes and new technologies. My motto is: "Never stand still." And I wish that for everyone!