Oleg KartavtsevCommunity profile

He began his career in 1993 after serving in the Armed Forces. 1993-1996: "Vagon-Restoran" Trust, Southern Railway - Various positions. 1996-1999: "Charm" Cafe, Senior Chef. 1999-2003: "Zeus" Restaurant, Senior Chef. 2006-2012: "Pilgrim" Restaurant, Senior Chef. 2012-2014: "Pentagon" Restaurant, Head Chef. Since 2014: "Monet" Restaurant, Head Chef. In 2015, he won the Grand Prix at the All-Russian Culinary Competition "Kitchen of Success." In 2016, he became a gold medalist at the "Grill. Alternative Steaks" championship, part of the international "PIR EXPO 2016" exhibition. In 2017, he was a gold medalist in the qualifying round of the international Chef a la Russe championship. In 2017, he was a gold medalist at the international barbecue championship GrillFest-2017. He periodically participates in TV and radio programs related to cooking. He was recognized by the Voronezh regional government for his contribution to the development of the food industry and tourism in the region. He is a full member of the National Guild of Chefs of Russia, an honorary member of the Association of Chefs and Restaurateurs of the Black Earth Region, a member of the International Alliance of Professional Chefs, and a member of the Association of Chefs of Russia.

He was born in the historic Russian city of Voronezh. He began cooking in early childhood, thanks to his grandmother, who gave him his first cooking lessons. He found it fascinating to watch how ordinary ingredients could be transformed into incredibly delicious dishes. His first job was at a dining car, where he worked as a kitchen assistant. He prepared basic ingredients and helped out where needed. Soon, his colleagues noticed his strong desire for professional growth and began to trust him with more complex tasks in the kitchen. Within a week, he was independently preparing all the dishes on the menu and became a full-fledged cook. Later, when he was working in established restaurants, he had the opportunity to participate in culinary competitions and championships of various levels, where he could learn new cooking techniques, work with new products, and explore unconventional solutions and approaches to food presentation. Thanks to his experience working and interacting with colleagues from different regions of Russia and abroad, he creates original dishes that reflect a wide range of flavor combinations from various cuisines. He enjoys sharing his experience with young colleagues. He is married and has two children, a daughter and a son, for whom he cooks various treats in his free time. He enjoys paintball, but his main hobby is his profession.