Maksim ArtyukhovCommunity profile

Maxim Artyukhov has been familiar with cooking since childhood – three generations of his family have been professional chefs. Once, he made a bet with a classmate that he could bake a "Ryzhik" cake himself. And he won. When his father suggested that he study to become a chef, Maxim, despite the prejudice that the profession was traditionally for women, chose the Don Culinary Arts and Business Professional Lyceum. He spent a year and a half studying to become a chef, and another year and a half studying to become a pastry chef, and he started working in various establishments from the age of 16. Maxim learned the recipes for traditional Cossack dishes from his father, who is from Azov, and he is now reinterpreting them in a modern way.

Maxim Artyukhov was introduced to the elements of molecular gastronomy during an internship in Madrid at the Terraza del Casino restaurant, which holds 2 Michelin stars, under the guidance of Chef Paco Ronceros. He studied high-end cuisine, based on local products, in the city of Segovia at the Villena restaurant, which holds 1 Michelin star, under the guidance of Chef Rubéna Arnanza, and French cuisine during an internship with Chef Christian Maurino at the "Parisien" restaurant in Moscow.