Sergey KuznetsovCommunity profile

Sergey Kuznetsov is the head chef at the MO restaurant, located on the Petrovsky Lines. His talent and keen sense of taste and texture led him to dream of leading a kitchen and surprising guests with interesting dishes and flavor combinations.

Sergey's journey began in 2006 when his father asked him, "Which oil will you swim in for the rest of your life: machine oil or butter?" Without hesitation, Sergey made his choice and enrolled in the Ulyanovsk College of Food and Trade. During his studies, the future chef already started working in local cafes and canteens, learning how a kitchen operates and realizing that this was his calling.

His real "baptism by fire" came in 2013 when Sergey moved to Sochi and worked at the restaurant in the Radisson Blu Resort & Congress Center Sochi, and later at the Golden Tulip Sochi. In 2014, he decided to make a change in his life and explore different perspectives on culinary arts and restaurant kitchen management, so he moved to Moscow. In the capital, Sergey worked at the "Vatrushka" restaurant, where he gained experience from the renowned chef Dmitry Shurshakov, at "Fahrenheit" with Anton Koval's unique authorial approach, and then held the position of sous chef at the "Muesli" restaurant, where he worked alongside Vladislav Korpusov. In 2016, Sergey went to Sochi to prepare for the opening and develop the menu for the "Casino Sochi" restaurant, where the famous chef Ilya Zakharov was in charge of the kitchen. However, Moscow called him back, and after another move to the capital, Sergey Kuznetsov became the head chef at the "File" restaurant on Pokrovka, and in 2017, he joined the "Steak it easy" restaurant as a sous chef. In 2019, he was invited to work as the head chef at Somm Bar, then at the SEBB's Raw&Fire corner in DEPO, followed by the French cafe-brasserie Pâté&Co, and finally at Brooklyn Pizza Pie. Since 2022, Sergey Kuznetsov has been leading the kitchen at the MO restaurant, where he has already implemented a major menu overhaul, preserving the classic favorites: beef tartare on potato gratin, the legendary salmon pizza, teriyaki chicken, and introducing a special menu featuring dishes like warm beef carpaccio, artichoke salad, and a foie gras burger.