Sergey GorodovCommunity profile

Sergey, about himself: "I have over 15 years of experience in the restaurant industry, with more than 10 years in management positions. My key skills include opening restaurants of various concepts from the ground up, sourcing and purchasing equipment, recruiting and training strong professional teams, developing menus that align with the concept, and formulating strategies for the development of culinary directions."

He has worked on various projects, including the Debrett restaurant (Moscow), Arkady Novikov's "Sыrovarnya" (Sochi/Krasnodar), the tapas bar San-Sebastian on the island of Bali, Indonesia, and the "Mistral" hotel (Moscow region).

* He completed an internship at the Novikov school and worked with Dmitry Khalukov. * He completed an internship at the SVCh culinary school in St. Petersburg, specializing in "Fish and Seafood," under leading chefs in the country. * In 2024, he completed an internship in Austria with one of Austria's most renowned chefs, Toni Muerwald, at his three restaurants: Grafenegg Restaurant, Zur Traube, and The Relais & Châteaux Gourmet Restaurant Toni M. * At GASTREET, he worked in the same kitchen as chefs such as Diego Guerrero (2 Michelin stars), Alain Passard (3 Michelin stars), Anna Rosé (2 Michelin stars), the Beretucci brothers, Dmitry Blinov, Andrey Shmakov (1 Michelin star), and Andrey Zhdanov.

He was born in Belgorod, where he began his career, and later moved to Sochi, where he lived for 10 years, and also worked on the island of Bali. By profession, he is a food technology engineer. He enjoys snowboarding, motorcycles, and is constantly learning and traveling. His goal is to open his own restaurant.