Dmitry NechitaylovCommunity profile

Dmitry Nechitailov's career path was largely influenced by his grandmother. She confidently told her grandson, "Go work as a chef!" and Dmitry didn't argue. After graduating from a vocational school, he enrolled in the State University of Sochi. While still a student, he got a job at the "Trophy" restaurant in the "Primorye" hotel, where he progressed from a junior cook to a sous chef. His resume then includes work on numerous well-known projects, including "Na Kruche," BagaBar, Dmitry Levitsky's restaurants in Sochi, 15kitchen bar, Artest, Niki, and many others. Wherever he is, he is constantly learning and taking the best from the chefs he works with in the kitchen, and from the managers who provide important advice on management, which plays a significant role in the kitchen. Dmitry Nechitailov prefers not to limit himself to one type of cuisine and skillfully combines French techniques with Asian cold dishes and Nordic hot dishes, but his greatest passion is cooking over an open flame. When creating a new menu, Chef Nechitailov always strives to highlight the main ingredient. For him, there are no unimportant components in a dish: the idea, the taste, the presentation – each aspect plays its role, but above all, the chef focuses on the taste. The menu for the "Ayna" restaurant was a real challenge for Dmitry, which he and his team successfully overcame. The chef especially recommends the ribs and promises to surprise with several interesting ideas in the future, which remain a secret for now.