Kirill SavreevCommunity profile

Professional Experience: Over 7 years in the restaurant industry. Progressed from a line cook to a head chef, developing a systematic approach to kitchen management. 2 years as Head Chef. 3 years as Sous Chef. Experience working on projects of various levels, from gourmet restaurants to modern urban concepts, has fostered a management approach where creativity is balanced with discipline and economics. Previous Employers: BRO&N; "Aist", Alpaca, Yauza Place, BENEDICT, Levels Internships: Afina, Narnia, Sartoria Lamberti, HISTORIA, Lumicino Culinary Philosophy: For me, cooking is not about complexity, but about focus. I work with ingredients in a way that allows them to remain the star of the dish. Modern techniques are used not for the sake of effect, but for precision in taste and texture. I am inspired by Northern gastronomy – its restraint, respect for nature, and the purity of its flavor combinations. Locality, seasonality, and the integrity of ingredients are essential in my work. I do not strive for excessive decoration. The foundation is balance, technological discipline, and the repeatability of quality.

Born in the Kaluga region. Married. Interests outside of cooking: music, fishing, and reading.