Dmitriy ChaykovskiyCommunity profile

Dmitry's career began with an internship at the governor's residence in the Sverdlovsk region. In just 8 months, he progressed from an intern to a sous chef at a well-known French-Russian restaurant in the center of Yekaterinburg, where he learned the secrets of Italian cuisine from an Italian chef and prepared live lobsters, crabs, and monkfish. He later served as the head chef at the "Ugli" steakhouse and the "Stroganov Grill" restaurant. His journey in St. Petersburg began at the renowned "Smoke BBQ" and the suburban "Muze Garden," where he worked as the head chef.

From a young age, Dmitry has been passionate about everything related to food – cooking, experimenting, and, of course, enjoying delicious meals. However, he never imagined he would become a chef. He was professionally involved in sports and dance, and he initially enrolled in the faculty of economics and management, but eventually transformed his hobby into his dream job. He enjoys foraging and goes mushroom hunting 5-6 times a season each year, and he always uses seasonal ingredients in his cooking. Dmitry's main principle is to find the best quality ingredients and preserve their flavor in the dish. He prioritizes traditional ingredients, using za'atar from Jordan, sumac from Syria, artichokes, and olives from Turkey to achieve the most authentic and original flavors, adding authenticity to his dishes.