Vladimir BraginCommunity profile

Head chef at the "Zaboy" restaurant, located in the Kuzbass region. For me, each dish on the menu is always a challenge and a risk! It's an attempt to find a balance between the restaurant's traditions, the flavors of my region, the guest's preferences, and the Siberian character. Cooking should be done with the heart, not just the mind. Then, even the simplest dish can resonate and provide new culinary experiences. Preparing food is the most important ritual that takes place in a restaurant.

I have participated in all-Russian internships and exhibitions: "PIR 2012," the metro-conference 2013, "Chef's Breakfast" 2021, and I am a participant in the "Gastronomic Map of Russia" projects, including "Kuzbass Week at the Ruski Restaurant" in Moscow, the mobile après-ski festival "Sheregesh-fest," and the project-educational laboratory for regional cuisine, "The Taste of Siberia."