Linar YunusovCommunity profile

Linar discovered his passion for cooking delicious food in his childhood. From the age of 11, he began helping his mother prepare meals for the whole family, independently creating recipes for breakfasts, lunches, and dinners, experimenting with simple and readily available ingredients. This eventually became both his responsibility and his passion. By chance, while serving in the army, Linar was assigned to the Military Culinary School No. 190, where he received professional training and learned the art of cooking. This ultimately determined his career path, which he has dedicated the past two decades to, progressing from an army cook to a restaurant chef. Almost all of his projects have been related to hotels and restaurants in Karelia. From 2012 to 2016, he worked at the "Onezhsky Zamok" hotel and the "Kalevala" hotel, and from 2016 to 2024, he collaborated with the "Mansarda" restaurant in Petrozavodsk, where he became the head chef. In 2024, Linar joined a team that, under the leadership of brand chef Alexander Maron, launched a new restaurant called "Runa" in the "Zaonezhye" premium boutique hotel. The concept of "Runa" combines traditional Northern cuisine with the best recipes from Mediterranean and Middle Eastern dishes, as well as the latest gastronomic trends. As part of the project preparation, Linar Yunusov completed an internship at Grand Karat Sochi, a five-star hotel in the heart of Sochi, formerly known as Hyatt Regency Sochi. For the "Runa" restaurant, Chef Yunusov prepares Karelian pies using a special "Pudozhsky" recipe, expertly fillets and salts local fish and caviar of various types, and marinates vendace using his own method. He also plans to conduct gourmet experiments with berries and herbs grown in the restaurant's own garden and in the nearby forest.