Roman PalkinCommunity profile

2006: Moved to Moscow and gained his first experience as a chef at the restaurant "Belaya Rus." 2007: Moved to St. Petersburg. His introduction to the St. Petersburg restaurant scene began as a chef, then as a sous chef at "7 Sky Bar" (Executive Chef Patrick Moren). In late 2009, Roman transitioned to the world of wine and gastronomy, becoming a sous chef at the wine bar "Grand Cru" (Executive Chef Adrian Ketglas). In 2017, as a sous chef at the restaurant "Langust" (Fish/Seafood), Roman expanded his experience with live seafood, shellfish, and fish. He also completed an internship and training program in slicing Iberian ham at the 5J factory (Cinco Jotas, Spain). In 2012, at the invitation of his colleague and friend Ilya Tatarinov, Roman joined the wine bar Tre Bicchieri as a sous chef (Vladimir and Alexei Basovy, Artem Tskhakaya, Executive Chef Ilya Tatarinov). From 2014 to 2016, Roman undertook internships in Copenhagen (Kødbyens Fiskebar, Boheme, Geranium) and with the legendary butcher Dario Cecchini (Antica Macelleria Cecchini). In 2014, he debuted as an executive chef, opening Big Wine Freaks in St. Petersburg. In 2015, he opened the restaurant "Moroshka dlya Pushkina" as an executive chef. From late 2016 to July 2018, he served as the concept chef at the restaurant BeefZavod in St. Petersburg (Top-10, WhereToEat award). Since 2019, he has been the executive chef at Novikov School and the chef and course author at the online school Pro Zdorovie. He is the author of numerous recipes for semi-finished products and appetizers, which are sold in stores such as VkusVill, Azbuka Vkusa, and Delikateska. In January 2019, together with GK "Russkiy Ikorny Dom," Roman opened the boutique and restaurant Art-Caviar, leaving the project in July 2020. In October 2020, he took over the kitchen of the renowned brand Laduree, opening the restaurant Laduree – a – la Russe in Moscow. From October 2022 to March 2023, he was the executive chef at "KM-20" in Moscow. From March 2023 to March 2024, he was the executive chef at the restaurant Geraldine in Moscow. From February 2024 to the present, he has been part of Denis Bobkov's team, working on the projects Masa Madre (opened in April 2024) and Carniceria vino (opened in December 2024).

Roman was born, grew up, and received his education in the city of Kirov. His mother helped him choose his profession. After obtaining his diploma, Roman went to Moscow to gain experience, where he immersed himself in work and spent the first six months of his career as a chef. After Moscow, he moved to St. Petersburg, a city where he continued to accumulate experience. The foundation of Roman's cuisine is based on three main principles: tradition, freshness, and locality, which he believes are the foundation of Russian gastronomy. Thanks to his ability to work with ingredients, Roman creates dishes that have a nearly perfect balance and a unique flavor profile, combining and pairing ingredients with intuition.