Mikhail LuchshevCommunity profile

"I have traveled extensively throughout Europe, studying restaurant concepts and learning from my foreign colleagues. I am most drawn to street food and comfort food – it's about simple, delicious food presented in an interesting way!"

Mikhail began his career at renowned hotels, the "Grand Hotel Europe" and Corinthia St. Petersburg, progressing from a prep cook to a team leader. Following this, he spent six months traveling through European cities, visiting numerous popular restaurants, learning about their styles, and understanding the nuances of the craft. He then had the opportunity to complete a two-week internship at a trattoria in Italy.

Upon returning to Russia, Mikhail joined Department 57 as a cook under the guidance of Innokenty Regentov, where he rose to the position of sous chef. The next significant step in his career was becoming a sous chef at the wine bar "Lastochki." After "Lastochki," Mikhail joined Pio al Porto in Sevkabel, serving as the head chef. Innokenty Regentov was the concept chef there, and working in the same team with Innokenty allowed Mikhail to learn numerous professional subtleties and to gain a new perspective on modern gastronomy, mastering current techniques and methods.

In 2022, Mikhail led a restaurant in Croatia as an acting head chef. He completely reorganized the project and created an original menu, combining fermentation techniques with local ingredients. Fermentation is not very common in Croatia, so the guests were delighted with the new ideas and unusual recipes. While in Croatia, Mikhail also had the opportunity to become acquainted with ingredients that are not readily available in Russia (such as various seafood), and he incorporated this experience into his culinary vision.

Currently, Mikhail leads the kitchen at Monterey bar as the brand chef. He offers guests a conceptual menu based on popular dishes presented in an original way, comfort food, and unconventional combinations of ingredients.

Mikhail has a degree from the St. Petersburg College of Tourism and Hospitality in "Food Technology in Production." He also holds a higher education degree from the University of Technology and Management in "Psychology of Management."