Nikita VasilenkoCommunity profile

Nikita did an internship at the Marriott hotel in Moscow, and the head chef, Alan Berry, offered him a position as a cook in the banquet department. Nikita's advice to aspiring chefs is to "start with hotels, as you gain a lot of basic knowledge and there's high turnover, which allows you to advance. I myself progressed there to become a senior shift cook."

Nikita Vasilyenko also worked at the "White Rabbit" restaurant, where he gained a wealth of experience. He worked at the Calicano restaurant on Patriarch's Ponds, where the head chef was Marco Ferrero, a Mexican chef. He also worked with the Ginza restaurant group at the Patara restaurant, and at the Ketchup restaurant (during the World Cup). Nikita helped open the Littles restaurant, a place that is one of the chef's favorites, as it uses only organic ingredients and avoids artificial flavor enhancers and powdered broths.

Nikita also opened the fun Fam restaurant (a children's restaurant) and participated in the opening of the new Bocconcino restaurant with Chef Alan, where he gained new experience in making pasta and ravioli.

He was born in Moscow, where he studied at Technological College No. 28, specializing in food technology. Nikita's love for cooking began in childhood, as his mother made "amazing" dumplings, and his father always cooked delicious homemade pasta. In Nikita's family, it's a tradition to gather for holidays and roast lamb with vegetables and potatoes, and to cook a lot of homemade food. This is where his love for cooking originated.

Nikita's hobbies include filming recipe videos, exercising, and going on road trips throughout Russia.