Pavel SkvortsovCommunity profile

Pavel Skvortsov's passion for gastronomy began in his youth. His first experience in a kitchen came during his military service, and at the age of 19, he worked as a cook in a Mexican restaurant, where he learned to quickly fulfill orders and began to understand the inner workings of the establishment.

One of the first and most important stages in Pavel's culinary career was at the FermA restaurant on Finlandsky Prospekt. During his year and a half there, he worked in every section of the kitchen, from cold appetizers and hot dishes to the pastry and grill sections. His experience working on the grill with a "hosper" (a type of grill) later helped him secure a position at the "Block" meat restaurant, where he honed his skills in meat preparation, which he would continue to refine in subsequent stages of his career.

Pavel's diverse work experience and his fascination with the inner workings of restaurants, and how a perfect system functions in a kitchen, contributed to his advancement from a cook to management positions. After "Block," he became a sous chef at The Kitchen restaurant, then at the Belgian restaurant Manneken Pis, where he first led a kitchen and began to develop his management skills. He also revamped the kitchen operations at the Frank restaurants on Moskovsky Prospekt and Rubinstein Street, and launched Frank by Basta in Moscow. Later, an acquaintance with Chef Roman Redman led Pavel to the BREWMEN & REDMAN'S KITCHEN project on Razyezhaya Street, where he worked as the head chef.

Among the projects Pavel has worked on are the White Rabbit (WRF) restaurant in Moscow, the Greek restaurant Abyss, where he developed the menu during its launch, and Antonio Fresa's flagship restaurant, Fresa's. In addition to restaurant projects in St. Petersburg and Moscow, Pavel also worked on catering events and off-site catering, and, to gain a deeper understanding of the restaurant industry, he traveled through Israel and Italy. Pavel describes Italian cuisine as being close to his own, as its diverse range of dishes offers clear recipes that allow for the incorporation of a personal touch.

Pavel Skvortsov adheres to this concept in the kitchen of the Noto restaurant, creating a menu that combines Sicilian recipes with his own unique touches, presented in familiar formats. By adhering to minimalism and avoiding excessive complexity in the combination of flavors and presentation, Pavel creates dishes that are enjoyable to eat every day.

He emphasizes the Sicilian influence through his choice of ingredients, while his personal touch is evident in his reinterpretation of classics, his unique combinations, and his presentation style. The Noto restaurant's menu features approximately 50 dishes, some of which are seasonal specials that are constantly updated.

"Italians are very passionate about food and the quality of ingredients. For example, Pakino tomatoes are among the best in Sicily and beyond. They are grown in the southern region of Sicily, near the sea, and are exceptionally flavorful and juicy, absorbing the beneficial minerals found in the limestone soil of southern Sicily.

This inspires us, and we are committed to selecting high-quality products. Our team has roots in the Kabardino-Balkaria region, so we will be bringing tomatoes, some vegetables, and berries from our own farm," said Chef Pavel Skvortsov.