Sergey BiryuchkovCommunity profile

He started working in the restaurant industry at the age of 16 as a kitchen helper. He has 23 years of experience in the restaurant business, including: ✅ 5 years as a cook, ✅ 2 years as a sous chef, ✅ 5 years as a head chef, ✅ 12 years as a culinary director. He also has internship experience in France, Spain, the UAE, Israel, Italy, and Indonesia, working in restaurants such as: France: le musee, Arshange, less terrasses de lyon Spain: Passadis del pep, El vell saria, El quim Italy: Sant andrea, La madia, Principe cerami Dubai: Ronda locatelli Israel: Azura

He has learned from renowned chefs such as Marc Ullrich, Patrice Terrazzoli, Massimo Mantarro, Laurent Bourgier, and Giorgio Locatelli. He has conducted courses on Italian and German cuisine for the "Gastronom" culinary school and master classes for "Metro Cash and Carry."

Throughout his career, he has been involved in MANY SUCCESSFUL PROJECTS. He realized that he enjoys developing BUSINESS PROCESSES, training chefs and sous chefs in management, and developing projects for food production facilities and kitchens. Currently, he owns a successful consulting agency and an online school for the restaurant business called "Barbikyu."

His interests and hobbies include sports, history, and travel. He is a father to two wonderful children, a son and a daughter, and is married. His motto: continuous development.