Dmitry DmitrienkoCommunity profile

Chef Dmitriyenko began his career at the "BeZukhov" art cafe, then served as the head chef at White Café Milo and as the brand chef for the Moloko project. Since 2013, Dmitriyenko has been the driving force and head chef of the flagship establishments of the "Food and Culture project" chain: Mitrich Steakhouse and Yale.

Dmitri Dmitriyenko decided to become a chef in his childhood and has realized his dream. He is drawn to Nordic cuisine and its emphasis on clean flavors, harmony with nature, and products without additives or GMOs. Like the stars of Scandinavian cuisine, the chef prefers local ingredients: "We are where two rivers, the Oka and the Volga, meet, so naturally, we have fish like perch, catfish, bream, and sturgeon, as well as crayfish, which I use to make broths. The coat of arms of Nizhny Novgorod features a stag – our forests are rich in game. Among the berries, I would mention blackcurrant, and among the fruits, pears." Everything that Dmitriyenko prepares is visually appealing and photogenic. This is not accidental, as the chef often sketches a new dish before preparing it.