Nikita NozhkinCommunity profile

At the age of 16, he started his career in the food industry as a pastry assistant in a bakery. Two years later, he began his culinary career at the Marriott hotel restaurant, where he worked until he earned his diploma. A desire to improve his skills and learn new things led Nikita to Grand Cru in St. Petersburg, where he had the opportunity to work with Adrian Ketglas. Later, he moved to the similarly named project, but in Moscow. For two years, starting in 2016, Nikita worked as a sous chef, focusing on local products and developing his management skills at the "Dynastia" restaurant in Sochi. Afterwards, based on a recommendation from the head chef of Grand Cru, he was invited to lead the kitchen at the Moscow-based restaurant Simple. It was at Simple that Nikita met Anna Zhurkina, who fell in love with his beef tartare and offered him the position of head chef at her wine bar. This partnership was formed thanks to their shared vision of the restaurant industry.

24 years old. One of the youngest head chefs in Moscow. Nikita's passion for cooking emerged when he was just 12 years old, so his decision to study at the St. Petersburg College of Tourism and Hospitality was a well-considered one. Nikita's talent lies in his ability to look at familiar dishes in a new way. The young chef masterfully combines ingredients that might seem incompatible at first glance, such as oysters with almond milk, or Arctic cod with Indian curry. He also creates ice cream using fermented products, while still preserving the flavor of the original ingredient. Self-discipline and a willingness to accept criticism help him to grow rapidly in his profession. "I enjoy constantly learning new things, even from junior chefs. Despite the hierarchy, I'm not afraid to admit that I don't know or can't do something. For me, at SINGLE, the most important things are satisfied and grateful guests, a fully booked restaurant every day, and a strong, cohesive team that I can be proud of!"