Sergey VorontsovCommunity profile

The future head chef's journey began in 2018 when he decided to become a chef and completed internships at various locations in Moscow to explore different culinary areas. Sergei didn't formally train as a chef, but he always knew that it was his calling and dream. After numerous internships, he realized that the restaurant kitchen was truly his place. In 2019, Sergei joined "Petrov and Vasechka," where he worked until 2022 and was promoted to sous chef. It was there that Sergei met Dmitry Orlov, who later became the head chef of Bijou and invited Sergei to join his team. This was a valuable experience for the chef, but it was time to move on. In 2022, Sergei Vorontsov's story with Bijou began, where he was invited as a sous chef. Sergei learned from Dmitry Orlov, who was then the brand head chef of Bijou, delved deeper into French cuisine, and eventually began assisting Dmitry and creating his own dishes that were added to the menu. In 2023, Dmitry left the team, passing on all his knowledge to his protégé. It was then that Sergei Vorontsov became the head chef of the Bijou bar, and he continues to surprise guests every day with French classics: signature chicken pâté, escargots, potato gratin, and onion soup. Additionally, the chef develops special menus with seasonal ingredients every few months. As of 2025, the chef is at Petite Decadence.