Evgeniy UtkinCommunity profile

Evgeny Utkin is the head chef at Geraldine, a French bistro that was originally opened by brothers Vladimir and Pavel Pozner and later became part of the "Rappoport Restaurants" holding company in 2017.

Evgeny Utkin was born on February 9, 1985, in Moscow. His parents worked a lot, and Evgeny often had to stay home alone and cook for himself. There was a prestigious vocational school, No. 41, near his home, and choosing a profession was not difficult.

The "Bulvar" restaurant was the first place of work for the graduate of the culinary school. His inclination towards precision and innovation allowed Evgeny to successfully complete his studies at the Moscow State Technological University named after K.G. Razumovsky, majoring in engineering technology, while working. Later, the young chef joined the kitchen staff at the popular seafood restaurant La Maree, where he ultimately made his decision to specialize in French cuisine. "Most of the basic techniques and innovations in the kitchen actually come from France: sous vide, confit, exquisite sauces... French cuisine is the foundation of world gastronomy. At the same time, I like to take a classic recipe and improvise," says Evgeny Utkin. He honed his unique style as a sous chef at the Hills restaurant in Krylatskoye and at the "Strelka" bar on Krasny Oktyabr, until an acquaintance with the Frenchman Regis Triguel led him to Alexander Rappoport's restaurant. For over eight years, he worked as a Russian head chef at Brasserie Most, working closely with the French head chef. After the restaurant closed, Evgeny headed the kitchen of the "Sezony" cafe in Skolkovo for five years. However, in December 2024, fate brought Evgeny back to "Rappoport Restaurants," specifically to the Geraldine bistro, which is definitely worth visiting for its French onion soup (Evgeny uses 40 kg of onions per week for it!), duck confit with seasonal sides, foie gras terrine, rooster cooked in red wine, and other equally interesting signature dishes.

During his career, Evgeny has had the opportunity to work alongside such French chefs as Thomas Chiarelli ("Bulvar"), Jerome Custias (La Colline), Regis Triguel (LILA, Brasserie "Most," "Strelka" bar), and Jean-Luc Moll (Brasserie Most, Le Restaurant).