Igor KotovCommunity profile

In 1995, he served in the army, specializing in a field related to the Ministry. From 1998 to 2003, he worked as a sous chef in the cold kitchen department at the restaurant "Oblomov." In 2004, he graduated from the Moscow State University of Food Production, specializing in the automation of technological processes and production (in the food industry). In 2003, Igor was invited to head the kitchen at the German Embassy in Moscow (Botschaft der Bundesrepublik Deutschland Moskau), where he worked as a chef for 8 years. While working at the embassy, Igor also studied "Culinary Trends" at the Hotel Baltschug Kempinski and completed a course on "Effective Kitchen Staff Management" at the Hotel Marriott Royal Aurora Moscow. In 2006 and 2007, he studied "Fundamentals of German National Cuisine" at the Hotel Restaurant Lamm 3S, Ostfildern-Scharnhausen, GmbH, and "Fundamentals of European Cuisine" at the Brenners Park-Hotel SPA 5, Baden-baden, GmbH. From 2011 to 2012, he was invited to join Yulia Vysotskaya's startup project as the head chef at the restaurant "Yernik." In 2012, he became the head chef of the "Schastye" restaurant group. In 2013, he was involved in rebranding the kitchens in Dmitry Sokolov's projects, including "Mein Bar," "Lousens Bar," and "Free Bar." In 2014, he launched a startup restaurant called "Poyekhali." In 2015, he revitalized the restaurant "Ah! Beatrice" by introducing a new culinary concept. In 2016, Igor was appointed as the brand chef at the restaurant "Ten." In 2017, Alexander Rappoport invited Igor to head the kitchen at the neo-bistro Geraldine, which reopened in the summer of 2017. In the fall of 2019, Kotov left the "Rappoport Restaurants" group and accepted an offer from Baku Hospitality Group. The restaurants include: "Cubar" (Cuban cuisine), the Italian trattoria "Dolce Vita," the Russian cuisine restaurant "Joconda," and the restaurant "Atelier 61." https://bakugroup.az/ru as the brand chef.

Moscow, 2004: Graduated from the Moscow State University of Food Production, specializing in the automation of technological processes and production (in the food industry). In his work, he enjoys experimenting and combining cuisines from different cultures. The dishes he creates are known for their clear and distinct flavors, enhanced by unique sauces or side dishes. He prioritizes the quality and flavor profiles of the ingredients he uses.