Vyacheslav AstashinCommunity profile

Born in Moscow in 1996, Vyacheslav's childhood in the 1990s, while not abundant, was filled with freedom, vibrant interactions, and rich flavors that shaped his relationship with food. One of his most cherished culinary memories is the New Year's table at his grandmother's house, featuring roasted chicken and a sauce made from serviceberries.

His interest in the culinary profession sparked after visiting the seaside restaurant "Stara Apacha." He was captivated by its atmosphere of hospitality and the lively energy of the kitchen. This experience ignited a goal: to open his own restaurant. His first step towards achieving this was to become a chef and learn the industry from the inside. He received his professional education in Moscow, first as a pastry chef, and then as a food technology specialist for catering establishments, to understand the systems, standards, and organization of processes.

He began his career while still a student, working at a suburban recreation club where he gained his initial practical skills. After serving in the army in 2016, he continued working at a Moscow pub, where his professional growth accelerated. He participated in the opening of various establishments, working as a sous chef, including on the project "The Old Barn." After a period of intense activity, he experienced burnout and took a six-month break from the profession, but he returned to it consciously. Subsequently, he worked on various restaurant projects, including those with unique concepts.

A particularly significant moment occurred during the pandemic, when he prepared a pancake cake for an eight-year-old girl in a glamping site on the Volga River. The child's heartfelt gratitude was one of the most genuine professional acknowledgments he has received.

Outside of the kitchen, he continues to think about the future of gastronomy, food systems, and product quality. For him, food is not just a profession, but a tool that can improve the quality of life.