Denis SabirovCommunity profile

My journey into the culinary world began at the age of 18 – in 1999, I graduated from the Military School for Cooks of the Russian Federal Security Service (FSB), earning a qualification as a cook specializing in military catering. After my service, I moved to Moscow, where I began my professional career.

In the early years, I worked in Moscow restaurants such as "Matryoshka," TwoBeer, and Modus. I also served as a sous chef at Dolce Vita Catering, associated with the Stanislavsky and Nemirovich-Danchenko Theatre, where I participated in organizing large-scale events, banquets, and buffets.

After several years working in the capital, I received an invitation to become the head chef at the Oracul casino, located in the "Azov-City" gambling zone. I managed the casino-hotel's kitchen for nine years.

In 2014, I graduated from the International Academy of Italian Cuisine in Lucca, Tuscany, Italy.

From 2019 to 2020, I worked as the brand chef for the Dobrograd resort, developing menus for the hotel, restaurants, and catering services.

Subsequently, from 2020 to 2021, I launched a restaurant concept at the Villa Romanov boutique hotel on the Black Sea coast, focusing on seasonal products from the Krasnodar region.

Since 2022, I have been working on the OnCheese project – a network of cheese factories with restaurants in Anapa, Novorossiysk, and Zaporizhzhia. Here, we created a cuisine where fresh, locally-produced cheese was the star. It was a vibrant blend of Italian tradition and local ingredients, united by a passion for our craft. When you understand the effort that goes into each wheel of cheese, you begin to appreciate every plate in a different way. Today, I continue to seek this dialogue – between tradition and modernity, between the cheesemaker and the guest, between craftsmanship and art.