Vladimir BatovCommunity profile

As a sous chef, he participated in the opening of restaurants at the Renartiss Isaakiy (formerly Renaissance) and W (So Sofitel) hotels, working with Paul Bocuse, as well as Hvoy with Anton Isaev, and also Bonch, Twiggy, and Steack Story.

Vladimir's connection to the HVOY restaurant goes beyond just his professional career, as the very Belomorsk salt that is served with the restaurant's signature flatbread is produced in the White Sea region, where Vladimir is originally from. Vladimir moved from Severodvinsk (Yagry Island) to St. Petersburg because he dreamed of developing a career in the restaurant industry and chose the Northern capital as a gastronomic center of Russia. At the HVOY restaurant, Vladimir carefully preserves the traditions established at its opening, prioritizing the use of local, seasonal ingredients and cooking over an open flame. Vladimir supports the idea of collaborating with local farms and has his own farm where they produce cheeses and sour cream for the HVOY restaurant. "Working with farms," Vladimir notes, "allows us to offer our guests the best products that we can find right now and right here. And, of course, it perfectly reflects the restaurant's forest cuisine concept. The summer menu is full of seasonal vegetables, berries, and fruits that help create interesting flavor combinations."