Kirill RodionovCommunity profile

Kirill started working in the kitchen at the age of 17 at the Georgian restaurant "Baklazhan" on Kutuzov Avenue, where he quickly advanced to the position of cook. A significant milestone in Kirill's career was his time as a sous chef at the Dante restaurant, created by the team behind the renowned Saxon+ Parole. He worked there for almost a year, and then moved on to the TacoProject, a family-run business on Novoslobodskaya, to learn about Mexican cuisine. Six months later, Kirill found himself in the kitchen of Koji, a project by Lucky Group, where he studied the intricacies and nuances of Asian cuisine. It was there that he met Glen Ballis, who invited him to work as a sous chef for Mikhail Geraschenko at the №13 Restaurant.

He was born in 1997 in Moscow, grew up in the Shchukinsky district, and completed his studies at a college there, earning a degree in tourism management. Interestingly, Kirill's thesis project focused on the development of tourism in Crimea.