Ilya BabichCommunity profile

Education and Professional Development From a young age, Ilya was surrounded by the atmosphere of a home kitchen – his mother became his first mentor, instilling in him a love for gastronomy. Southern culinary traditions, a love for vibrant flavors, and natural ingredients shaped his culinary preferences. After completing the 9th grade, he decided to apply to a culinary school. Despite the relatively low admission scores, his persistence and promise to study diligently led to his acceptance. He studied for three years, then served in the army for a year, followed by two years of not working in his field while searching for his path. Upon returning, Ilya found a job at the Old House Resort & Spa, a countryside complex, where he was introduced to premium ingredients: crabs, oysters, and snails. This was a turning point – cooking transformed from a simple job into a true calling. Career Old House Resort & Spa – He started in entry-level positions, but within three months, he was promoted to assistant in the garnishes and sauces section. La Fabbrica, Rostov-on-Don (2018-2024) – La Fabbrica became a truly significant point in Ilya's career. He joined the restaurant during its construction phase and participated in launching the project from scratch. Starting as a pasta preparation specialist, he quickly mastered all the nuances of the process and became one of the key chefs in the kitchen. Thanks to his perseverance and initiative, he not only grew professionally but also took on responsibility for organizational processes. Gradually, he progressed from a pasta preparation specialist to one of the main sous chefs in the restaurant, playing a vital role in the kitchen's operations and supporting the team. He also actively participated in culinary events and collaborations, working alongside Chef Oleg Kolisnichenko. Together, they developed gastronomic sets, presented new dishes, and promoted the culture of modern Italian cuisine. Pinci, December 2024 – A new stage in his career as the executive chef of the new Pinci restaurant in Nizhny Novgorod, under the guidance of Chef Oleg Kolisnichenko (the best chef in Southern Russia according to WHERETOEAT South 2024). Ilya moved to Nizhny Novgorod at the end of 2024 and, together with Oleg, created the very menu that made a splash not only throughout Nizhny Novgorod but also throughout the country. He also participated in the Mozzarella project in Armenia, alongside Oleg Kolisnichenko. Approach to Work He considers the kitchen his second family and adopts a respectful and friendly approach towards the team. He believes that a positive atmosphere in the kitchen influences the quality of the dishes and the overall perception of the restaurant.