Konstantin IsupovCommunity profile

After graduating from vocational school, I got a job at the prestigious restaurant "Vino i Myaso" (link to the restaurant's website: https://welcome-group.ru/restaurants/vino-i-mayso/), which is part of the successful Welcome Group. This company and its partner restaurants are leading players in Izhevsk and are expanding into Perm. The group includes 51 establishments of various formats: restaurants, cafes, bars, clubs, pizzerias, and even a bowling alley with karaoke. We serve over 100,000 guests every month, which speaks to the high level of customer trust.

My journey at the restaurant began with a position as a prep cook when I was 21 years old. Within a few months, I mastered my role and became a hot line cook. After another couple of months, I moved to the grill station, where I worked for a year and a half, while also learning about the cold kitchen and pastry departments. After successfully passing the exam, I was promoted to senior cook, becoming one of the youngest and most successful specialists in my restaurant at the age of 24.

In parallel with my work, I actively attended master classes from local chefs, gradually deepening my knowledge and skills in this challenging but fascinating profession. Our company regularly held internal competitions, in which I not only participated but also won. I also developed several special offers for our establishment, such as "Crab Special," "Spring Special," "Winter Special," and others, each of which included from 4 to 6 dishes.

One of the key moments in my career was giving a demonstration on how to cook marbled meat, as well as organizing two independent gastronomic evenings. In addition, I participated in numerous gastronomic events with guest chefs, such as Sergey Miroshnikov (Chef of the Year according to Where To Eat, 2022 and 2024), Aigiz Gizzatov (restaurant Terra et Silva, Kazan), Alexey Kostygov, Petya Pavlovich (meat specialist), and other renowned chefs from Moscow, St. Petersburg, and Kazan.

Having gained experience, I decided to participate in a company-wide competition for the best chef among 50 establishments in Izhevsk. After passing the qualifying round, I won the culinary competition, winning 70,000 rubles. I used this money for an internship at the Moscow restaurant Sage under the guidance of the famous chef Dmitry Golenin. This was an invaluable experience that significantly expanded my professional horizons. After the internship, I was offered a job at the legendary restaurant Sage, but for now, I decided not to rush into moving to Moscow and stayed in Izhevsk, continuing to develop and reach new heights in my profession. Later, I created another special offer at my restaurant based on the experience I gained, and to my surprise, it was very popular. The following year, I participated again in the culinary competition for the best chef in the company and became a finalist, receiving a cash prize, which I used for a trip to the Stanfood Academy to study with Chef Stanislav Pisotsky. It was a 5-day intensive training program in the art of craftsmanship. He gave me a lot of advice and told me how to approach the profession and how to develop. To this day, I am continuing to develop and making our city and region better.

My career began with studies at the "Izhevsk Trade and Economic College" (BPOU UR) in the specialty of "Technician-Technologist in Public Catering." The training lasted four years, and I graduated with honors, receiving a gold medal, as well as additional qualifications as a third-class cook and third-class pastry chef. During my studies, I received numerous awards and accolades for my achievements. Every year I go on internships and continue to learn and get inspired by new ideas. I am married to my wonderful wife, Yana Vladimirovna Isupova (https://vk.ru/id133260466), and we have three wonderful children: 4-year-old Maxim Isupov, 3-year-old Vadim Isupov, and 2-year-old Alena Isupova. My hobbies include participating in various cooking events, gastronomic dinners, and culinary competitions.