Egor KudryashovCommunity profile

He began his career at the Pinot Noir restaurant in Rostov-on-Don, where he started as an intern and rose to become the restaurant's head chef and brand chef for the tapas bar Mozart. He completed an internship in France at the La Begude Saint-Pierre restaurants, working with Michelin-starred chef Michel Cristmann.

He graduated with honors from the Rostov College of Trade and Economics (specializing in food technology and culinary arts). He is married and has two children. He draws inspiration from books and the works of classic chefs (Bocuse, Escoffier, Ducasse, Ottolenghi). In the kitchen, he strives for simplicity and classic flavors, surprising diners with the presentation and texture. He believes that a dish should not contain more than four flavors – ideally two, but fully expressed.