Timofey MilyukovCommunity profile

I came to "Vinniy Shkaf" with no prior experience. I would describe Eugene Vikentiev's kitchen as experimental. I was hired by Andrei Krasov. I was willing to do any job, no matter how much was required. That's how I ended up in the kitchen.

When Antonio came to the courtyard where I had my hookah business to open Saviv, I realized I wanted to work with him. We weren't acquainted, but I was interested in the Italian perspective on gastronomy. I simply approached him and said, "Hello, my name is Timofey, I worked with Eugene Vikentiev at 'Vinniy Shkaf,' and I want to work with you." That's how I became a cook at Saviv, and six months later, the head chef. From there, things really took off – I participated in the opening of all 7 of his restaurants.

My father is very passionate about cooking, and from a young age, he inspired me with the delicious food he prepared. My parents still have my childhood cookbooks, which I used to cook from. By education, I am an art historian. I graduated from the Herzen Russian State Pedagogical University, Faculty of Fine Arts, Department of "Museum Pedagogy." After that, I worked in marketing for a company involved in construction, and later, I founded my own construction company. I searched for a long time to find my place, and I realized that the kitchen was where I belonged.