Vladimir DevyataykinCommunity profile

Born and raised in Moscow, he received culinary training at the "1st Moscow College of Professional Education" in the field of restaurant management. He graduated from the Moscow School of Economics and Business with a degree in Management. In 2003, he began working at the "Kosmos" hotel restaurant, and in 2007, he was appointed as the sous chef at the Sky Lounge restaurant. Since 2011, he has held the position of head chef at Gastronomica Fish, and later at the Italian restaurant Florentini Cafe. From 2014 to 2024, he worked as a concept chef in restaurants owned by Vladimir Perelman ("Ryba Moya," Beer&Brut, I Like Grill). Vladimir was one of the creators of the seasonal "Arctic" festival menu, which was held at the "Ryba Moya" restaurants for six seasons. He completed internships at the Cru restaurant (Michelin guide) under the guidance of Chef Dmitry Khalyukov, as well as at D.O.M in Estonia, and was inspired by Noa (Michelin star). The chef travels extensively around the world in search of the best ingredients and unique flavor combinations. During a trip to Japan, he visited the Suzuki Hiroshima Farm, where the unique Shima oysters are grown, as well as the tuna and hamachi farm Tokumaru Farming Company. He worked in collaboration with the French chef Santiago Torrijos at the "Ryba Moya" restaurant, and with the Italian chef Ino Alessandro Frassica at I Like Wine. He hosted a dinner with guest chef Santiago Lastra. Vladimir Devyatkin is inspired by the achievements of European chefs from restaurants such as Noma, 108, Alchemist, Manfreds, Nook, Adam Albin, Frantzen, and Ekstedt. When creating new dishes, he combines Mediterranean and Asian cuisines, emphasizing clean and understandable flavors. He always emphasizes the importance of carefully selecting ingredients. Together with Dmitry Parikov, he hosts chef's table dinners at Dmitry's countryside gastronomic project, "Na Dache."