Kirill IvanovCommunity profile

My career began when I was 15 years old – I worked part-time as an assistant to the grill master. Then came culinary college, internships, and a rapid rise to the position of full-time cook. But the real learning experience came when I joined a restaurant run by Alain Ducasse, who was opening the miX restaurant in St. Petersburg. At that time, he had 21 Michelin stars. Working in that establishment completely changed everything I thought I knew: the approach to work and ingredients, and I learned something new every day. After that, my career progressed to sous chef and then head chef. I learned culinary English while working with Ducasse. It came in handy when I got my hands on rare books at the time, "Modernist Cuisine" – over 2000 pages filled with new knowledge and techniques in the culinary field. Then came various restaurants in Sochi, Anapa, and Vladivostok, and a return to my hometown of Tver, where I designed the kitchen for the best speakeasy bar in the city. Together with those same people, we opened a restaurant called "Anyway," which features a kitchen that complements the bar.

City of Kalinin, position: pastry chef, baker. Wife, son, and dog. I'm passionate about cooking.