Vadim TomilinCommunity profile

Born, living, and working in Yekaterinburg, the chef's love of flavor was instilled in him from a young age by his grandmother, who spent her entire career as the head of production at various catering establishments in Yekaterinburg. However, after initially resisting, and having worked as a journalist, warehouse worker, and advertising professional, Vadim eventually entered the kitchen at the age of 24 and began to catch up on what he had missed. Two establishments were crucial in shaping his style and approach: the Italian restaurant "Carbonara" and the restaurant "Zveroboy." At the former, he worked with "straightforward" flavors, where simple yet high-quality ingredients were combined to create exquisite dishes. At the latter, there was a strong focus on local produce and a unique cuisine based on the traditions of the Ural region.

At "Neizvestny," the chef combines these two approaches, dividing the menu into breakfast options and a tasting menu, as well as a main menu and a "festival" menu. Each menu is filled with his own flavors, memories, and ideas of beauty.