Likarion SolntsevCommunity profile

At White Rabbit, Likarion held the position of head pastry chef, and later managed the kitchens of projects such as LAB by WRF, Chef's Table, and Krasota. Throughout his career at White Rabbit Family, he was involved in the opening of restaurants including Mushrooms, Selfie, Chicha, "Kutuzovsky 5," LAB by WRF, Chef's Table, Krasota, and IKRA (Ples, Krasnaya Polyana, Moscow). This experience allowed him to learn everything that goes into opening a restaurant, from kitchen design to menu creation.

Likarion is passionate about creating innovative cuisine. He believes that a chef can influence a guest's perception of familiar ingredients by presenting them in a new and creative way. This is why he prefers to focus on the details, considering each dish as a composition, a work of art. One of his first jobs was at Potel&Chabot in St. Petersburg, an international catering company with branches in New York, London, Paris, and Moscow. There, alongside French chefs, he learned the fundamentals of French classical cuisine, which is both the most basic and the most complex cuisine in the world. During this time, he developed a love for working with details and incorporating many flavors into small portions.

For over 10 years, Likarion has worked as part of the same team with Vladimir Mukhin, creating new dishes, developing set menus, training restaurant teams, and optimizing operational processes. Together, they have prepared dinners for renowned chefs such as Pierre Gagnaire, René Redzepi, Rasmus Kofoed, and Massimo Bottura.