Sergey KondratovCommunity profile

My career began at one of the oldest and most prestigious restaurants in the city, "Italian Trattoria," where I gained foundational cooking skills. I then became a sous chef at the American bar "Fraydis." After that, I led the "Sobranie" restaurant, specializing in Mediterranean cuisine, as the head chef. Next, I started a pizzeria called "Ptizza," focusing on Neapolitan-style pizza. Subsequently, I became the head chef at the Russian restaurant "Bolshoy Kremlevsky," located in the heart of the city, within the Tula Kremlin. I then moved to "Patriki" in Tula, working as the head chef at the "Kul'tura" restaurant, which features innovative fusion cuisine. I am currently working there.

Experience as a head chef: "Sobranie" restaurant, 2015-2018; "Bolshoy Kremlevsky" restaurant, 2018-2019; "Kul'tura" restaurant, 2019 – present.

Internships: 15Kitchen&bar restaurant; Moon restaurant, Tallinn, Estonia; Mantelkorsten restaurant, Tallinn, Estonia; Kolmsibulat restaurant, Tallinn, Estonia; "Beluga" restaurant, Moscow (1 Michelin star); "Ukhvat" restaurant, Moscow; Pechorin bakery, Moscow. I received training in fermentation from the Spanish chef Diego Prado. I am a member of the Shefs_team Russia community.

I was born and raised in the city of Tula. In 2012, I graduated from a culinary school.