Sergey KozhakovCommunity profile

Sergey Kozhakov, a master of vibrant culinary improvisation, has been the head chef of the BAMBOOBAR restaurant since its opening. He trained with the best, including an internship at the Five Lements restaurant in Ubud, Bali, with Made Runatha, an expert in macrobiotics, Ayurveda, and raw food cuisine. He also worked in Italy at the Inkiostro restaurant, a Michelin-starred establishment, where he learned creative dishes and techniques such as spherification, pacojetting, and sous vide. In 2020, he completed the "Modern French Cuisine" program at the Institut Paul Bocuse, a renowned hospitality and culinary arts institute founded by the legendary chef Paul Bocuse. His interests include culinary travel, hunting, sports, motorcycles, and outdoor activities. He considers his passion for hunting to be very important – when you not only cook but also obtain the ingredients yourself, there's something primal and exciting about it. You experience the entire spectrum of sensations! He was born and raised in Moscow and is a family man.