Evgeny GurinCommunity profile

Evgeny Gurin is the brand chef of the Polana group of companies. He is the creative force and menu designer for restaurants such as Hokku, Dom Nino, Patari, the Curry cafe, and the Irish pub Harat's. He is also the curator of a culinary academy and a winner of local culinary competitions and festivals. He has completed internships in leading restaurants in Moscow, St. Petersburg, and Tbilisi. He is responsible for developing the concept, implementing, and updating the menus of all restaurants within the Polana group. Evgeny's culinary career began with work in a high-end Arabic restaurant, followed by a premium-class restaurant specializing in seafood and meat delicacies, featuring items like crabs, oysters, lobsters, live mussels, Argentinian and American steaks. It was there that the young chef formulated a precise formula for the perfect dish, regardless of its cultural or traditional origins.

High-quality, fresh ingredients, impeccable cooking techniques, and the aesthetics of presentation – these are the three pillars upon which, according to Evgeny, gastronomy should be built. By adhering to these principles, it is simply impossible to create a dish that is not successful.

A new chapter in Evgeny's career began with his first position as a chef, opening a gastrobar with a focus on Pan-Asian cuisine. It was there that he developed a genuine love for Asian culinary culture and cooking techniques, which continues to fuel his creativity today.

Evgeny joined the Polana group of companies as the chef of the Italian restaurants Percini, and later became the chef of the People's megapolis bar. Today, Evgeny Gurin is responsible for the taste of all dishes served in restaurants managed by Polana and actively participates in the development of new company projects.

Evgeny's culinary philosophy and professional credo are based on respect for the ingredients and the search for combinations and techniques that reveal new flavor dimensions. Two culinary traditions have had the greatest influence on Evgeny's approach to cooking: Pan-Asian and Georgian.

The Pan-Asian tradition appeals to Evgeny because of its mastery of umami, the fifth taste, which brings new depth and complexity to dishes. Evgeny enthusiastically uses Asian fermentation techniques, sauces, and cooking styles in a variety of restaurants, introducing guests to completely new flavor experiences.

Evgeny's love for Georgia developed during his internships in Tbilisi and Batumi, and through interactions with local chefs. He saw how carefully Georgians treat their ingredients, how meticulously they select the best, and how firmly they reject compromises. A love for nature and a respect for its resources and gifts are the guiding principles of simple Georgian cuisine, and they are also the philosophy of Evgeny Gurin.

Evgeny skillfully and organically combines traditional Volgian ingredients with traditional recipes from Georgia and Southeast Asia. His broad perspective and creative nature delight guests with signature dishes such as catfish curry, khinkali with scallop filling, gunkan with sturgeon caviar, catfish dumplings, and Volgian pike perch in bage sauce.

Evgeny was born in a small town near Samara, called Chapayevsk, and he commuted daily by train to the Samara branch of the Moscow State University of Service and Tourism (majoring in business management). Waking up at 5:20 AM every day was an excellent test of his motivation.

In his free time, Evgeny experiments in his own kitchen, enjoys hunting, and preparing dishes from wild game.