Vladimir BogozhavetsCommunity profile

Vladimir Bogoyavets has worked at restaurants including Salon, "5642 Vysota," BOLSHOI, "Aist," "Chaikovsky," and launched the 15/17 Bar & Grill. He is currently the head chef at the Middle Eastern restaurant Maroon and the Greek restaurant Meraki. In his professional career, Vladimir also completed an internship in Jordan, where he had the honor of cooking for the royal family. Vladimir Bogoyavets' collaboration with Novikov Group began with the "Gusyatnikoff" project, starting as a cook and progressing to sous chef. He held the position of sous chef at the BOLSHOI restaurant. Together with his colleague Alexander Ibrahimov, he developed the menu for the Luce restaurant. He helped create the Russian menu at "Aist." One of the significant projects was the "Chaikovsky" cafe, where Vladimir was invited as the head chef. From March 2014, he was the head chef of the "5642 VYSOТА" project. In the summer of 2017, he took over the kitchen at the Middle Eastern restaurant 15/17 BAR & GRILL. Since May 2021, he has been involved in launching the premium Middle Eastern restaurant Maroon, created by Arkady Novikov. As of March 2023, he has taken on the role of brand chef at the Greek restaurants Meraki and Maroon. Vladimir Bogoyavets prefers a simple style of cuisine. He believes that food should be simple, understandable, and, most importantly, delicious: "When preparing a dish, it's important to use high-quality ingredients and adhere to the principles of seasonality," the chef shares.

Vladimir Bogoyavets' love for cooking began in his childhood. "Both my mother and grandmother cooked very well," the chef recounts. "I loved watching the process and helping them. That's why, at a young age, I realized that I wanted to become a chef." After school, Vladimir obtained a specialized secondary education and then a higher education degree (from the Plekhanov Russian Economic Academy) in "engineering technology."