Sergej GorbarenkoCommunity profile

Professional chef (Vocational School No. 26). 22 years of experience in the culinary field. Specialization: Traditional French cuisine. Sergey's career is closely linked to French gastronomy. He was the head chef at the first cafe in the "Jean-Jacques" chain (Moscow, 2004-2006), worked as a sous chef at the Chateau de Beguin restaurant (Auvergne, France, 2012-2014), and completed an internship at the La Vieille Fontaine restaurant (Avignon, France, 2014, a restaurant recognized with a Michelin star). Therefore, when launching "Golubchiki" in Tarusa, Sergey confidently chose French cuisine as the priority. Sergey enjoys working in restaurants and cafes associated with art centers (clusters). He was the head chef at the "Pereletny Kabak" bar (Maxim Boxer Gallery, Moscow, 2018-2020) and the "Veretyevo" art estate (Moscow region, 2021). Sergey is skilled at interacting with tourists and working in restaurants and other tourist centers. He was the executive chef at the "Prometheus Club" hotels (4*, Sochi, 2007-2012) and the "Weiler" hotel (4*, Sochi, 2016-2017). Professional courses: 2006 - International Academy of Gastronomy, Head Chef 2022 - STANFOOD Gastronomy Academy Courses: "Eclairs" by Mikhail Murzin, "Bread for Restaurants" (artisan bread) by Vasily Bashtakov, "Chef Baker" (artisan bread) by Oksana Kuznetsova, "Set Menu: Modern Cooking and Presentation Techniques" by Chefs Table Vladislav Alexeev, "The Baker's Profession: Artisan Bread" by Sergey Nazarov, "Everything About Puff Pastry" by Igor Nesterov, "I Want to Be a Baker" by Dmitry Nesterov, "Meat 2.0: Working with Carcasses in a Restaurant" by Peti Pavlovich, "Comfort Food" by Ruslan Zakirov.