Pavel TarasovCommunity profile

Pavel Tarasov is the brand chef of the 1870 Abrau-Durso Wine & Food restaurants, located on Arbat and at the trendy Usachevsky Market gastronomic hub.

Pavel began his career at the age of 17, shortly after graduating from school. His first major restaurant project was "Nedalniy Vostok," followed by several years working under the mentorship of chefs Dmitry Yakovlev and Denis Bagdasarov at the restaurant L'fiori (later White Café). He then worked at restaurants such as Siberia Moscow, "Kolbasny Tsekh," and "Ryba Moya," where Pavel Tarasov gained enough experience to secure a head chef position.

Pavel is equally knowledgeable about Russian, European, and Asian cuisines, as well as the fusion format that combines elements of various culinary traditions.

However, the brand chef has a particular fondness for Black Sea cuisine. Its unique presentation and preparation methods not only spark interest in local specialties but also evoke a sense of nostalgia for vacations on the Black Sea.

Black Sea seafood, such as rapan, barabula, and red shrimp, are presented in new and innovative ways, combined with other local ingredients and serving as a highlight in European-style dishes.

"Black Sea cuisine brings together people of different nationalities, accumulating interesting and unique gastronomic subcultures from the southern regions of Russia, from Adler to the Taman Peninsula. This is a very interesting experience, and as a chef, I have the opportunity for self-expression – I add my own personal touch to the dishes, drawing on my experience and vision. The Black Sea cuisine is diverse and promising, and that is its undeniable advantage," Pavel believes.