Roman KiselevCommunity profile

Roman Kiselev is a graduate of the Parisian culinary schools of Alain Ducasse and Le Cordon Bleu. He has worked and interned at restaurants such as Frantzén*** (Stockholm, Sweden), Smyth** (Chicago, USA), Attica and Cutler & Co (Melbourne, Australia), and Amass (Copenhagen, Denmark). Before moving to Krasnoyarsk, Chef Roman Kiselev headed the kitchen of the Goose Goose restaurant and served as the executive chef for the Italy Group restaurant group (St. Petersburg), and also taught French cuisine at the SVCH culinary school. Since January 2021, he has been the executive chef of the 0.75 group and heads the kitchen of the group's flagship restaurant, 0.75 please (ranked 37th in the WhereToEat 2021 ranking and 1st in the WhereToEat Siberia 2021 ranking). In 2021, he was named the Best Chef in Siberia by the WhereToEat Siberia 2021 awards.