Rail AbdullinCommunity profile

A pivotal year in his career was 2017. In the seasonal project "Priчал" at the Northern River Station, Rail met Emil Mavlyutov, someone he knew from "Varвары." From that point on, he began a rapid and confident ascent: from a line cook to a brand chef and co-author of several restaurant projects.

Rail's portfolio includes participation in the opening and development of notable establishments in Moscow: Forest, Mansard, Basilica, Lauren Parker, the Steakhouse Muu chain (4 restaurants), Gardens, and "Sery Dom." Throughout these projects, he not only honed his craft but also developed his own vision of cuisine and restaurant management.

His journey into the profession began in his school years: his love for cooking was so strong that, after graduating from school, choosing a major and college – the Moscow Technological College of Food – was an obvious decision. Immersed in his studies and encountering the multifaceted world of restaurants, Rail realized that he wanted not just to cook, but to create, manage, and develop. Working in the "Varвары" restaurants and with the team of Gregory Doyen at Hediard gave him not only valuable professional skills but also strong industry connections – friends and colleagues with whom he maintains close relationships to this day. Today, Rail Abdullin combines the skills of a chef with the strategic vision of a brand chef: his cuisine is characterized by attention to detail, honest flavors, and a desire to make each project unique and vibrant. His path is an example of how passion, experience, and the ability to build professional relationships can transform a talented cook into a leader in the restaurant industry.