Dmitry ParikovCommunity profile

Dmitry Parikov was born and raised in Moscow. He received his culinary training at School No. 172. Even during his studies, he first worked in a kitchen as a cook's assistant. In 2003, he joined the restaurant Noa as a cook. In 2005, he moved to the restaurant "Italian" and that same year, he became the sous chef at the Loft cafe. In 2008, he was appointed head chef. His mentor was the Italian chef Giovanni Sica Suzini from Tuscany, with whom he co-founded the wine bar Dissident. In 2009, he headed the kitchens of the Loft cafe and the Dissident wine bar.

He completed internships in Malaysia and Singapore. He travels extensively around the world in search of inspiration: the United States, Hong Kong, Thailand, Israel, Sweden, Norway, Denmark, the United Kingdom, Ireland, Germany, Italy, Japan, and Portugal.

From 2012 to 2024, he was a co-founder and brand chef of Vladimir Perelman's restaurants (projects "Ryba Moya," I Like Wine, I Like Wine 2.0, I Like Grill, Beer&Brut in Moscow, and Bisque in Lisbon). In 2021, after his first trip to the Murmansk region, he launched the "Arctic" festival, which took place in the "Ryba Moya" restaurants for six seasons, with expeditions.

Under Dmitry's leadership, the "Ryba Moya" project was included in the list of the 25 best restaurants in Russia according to GQ in 2018, and in 2019, it received the Bronze Palm Branch award in the restaurant industry. In 2020, the "Zhemchuga" project was among the top five at the BreakFest festival. In 2016, the I Like Grill restaurant won the "Trends: Smoking, Grill, Oven" category at the Time Out restaurant awards.

Dmitry Parikov is the silver medalist of the International Culinary Kremlin Cup 2006 and the winner in the set category at the Veuve Clicqot Champagne Maslenitsa 2021 festival. He is a guest on culinary television programs on Channel One, TVTs, Friday, and 360.

Dmitry is a teacher at the Stanfood Academy and Novikov School, a speaker at PIR Expo 2023 and 2024, the Megustro 2023 gastronomic festival, the international forum "Chef's Breakfast" 2024 and 2025, WorldFood Moscow 2024, the Eurasian Restaurant Forum 2024 and 2025, and Restaurant & Kitchen Management 2025. He is a nominee for the "Chef's Breakfast" award 2024 as the best chef in Moscow, and a nominee for the "Best in the Industry. Palm Branch of the Restaurant Business" award 2023-2025 as chef of the year.

In the summer of 2023, the chef launched his own suburban gastronomic space "Na Dache" in a chef's table format. The project received the "Best of the best" award from the "RR" magazine in 2024, and in 2025, it was included in the top 50 restaurants in Moscow according to the international restaurant award WHERETOEAT.

Until April 2026, he oversaw Vadim Dymov's gastronomic projects in Suzdal ("Agronom," "Sыrodelnya," "Dom Russkogo Chayepitiya," and "Gostinыy Dvor") as a culinary mentor. In the summer of 2025, he conducted a collaboration between "Agronom" and "Na Dache," which became a contender for the "Made in Russia 2025" award in the "Gastronomy" category from the "Snob" publication. The "Agronom" and "Sыrodelnya" restaurants were also included in the top 50 best restaurants according to the WHERETOEAT Center 2025 award.

The chef hosts dinners at various projects in Russia and abroad.