Konstantin MatveevCommunity profile

Konstantin Matveev loved helping out in the kitchen from a young age, but he never dreamed of creating culinary masterpieces. In his free time, like many boys, he played on the playground and dreamed of becoming a soldier.

The idea of connecting his life with fine dining came to him by chance. His friends noticed his talent: they praised the dishes he prepared. After carefully considering various options, Konstantin decided to enroll in a culinary program specializing in shipboard cooking. His studies became the foundation for his career and significantly helped him during his internships.

Work Experience: 2007-2008: "Karavan Saray" cafe, grill cook. 2008-2010: "Barkas" restaurant, Sevastopol, head chef: Igor Bochev. Konstantin started as a cook and later became a sous chef. 2010: "Lavash" restaurant, Sevastopol, head chef. 2010-2012: "Blanc cafe" restaurant, Moscow, head chef: Andrey Korobyak. He started as a "comis chef" and later became a "chef de partie" (shift supervisor). 2012-2014: "Bar Maxim" restaurant, Moscow, head chef: Andrey Orlov, sous chef. 2014-2015: "Door 19" restaurant, Moscow, sous chef. 2015: "Pinch" restaurant, Moscow, head chef: Luigi Manji. He worked on launching the project and was the sous chef. 2015-2016: "MǾS" restaurant, Moscow, brand chef: Andrey Korobyak, head chef. 2017-2018: Crystal House Suite Hotel & Spa, "Hoffman" restaurant, Kaliningrad, head chef. 2021-2022: "Standard Hotel," worked on launching a new restaurant, head chef. 2023: "Gaston" restaurant, Murmansk, head chef.

Internships: 2011: "Telegraf" restaurant-hotel, one of the most popular restaurants in Europe, Tallinn, Estonia, head chef: Vladislav Dyachuk. 2012: Participated in the 19th Russian-French Gastronomic Festival, "Juan Les Pins" restaurant, Cannes, France, head chefs: Pascal Bardet, Andrey Korobyak. 2014: "Geranium" restaurant, Copenhagen, Denmark, head chef: Rasmus Skfte. 2016: "Gastrologik" restaurant, Stockholm, Sweden, head chefs: Jacob Holmström and Anton Bjuhr. 2017: "La Nave De Sake" restaurant, Barcelona, Spain, head chef: Sebastián Mazzola.

Currently, according to Konstantin, the most important aspects of his work are "knowledge of cooking techniques, organizational skills, experience, discipline, respect for ingredients, and the ability to cook delicious food."