Vyacheslav BerkutCommunity profile

"I was born in Crimea. I've been working in the kitchen since I was 14 years old. Life was full of uncertainty and dreams. I've always loved to cook, but I never thought it would become something more. It all started one day when I watched a cooking show and decided to make a pudding myself, using my mom's raspberry jam, and share it with friends and acquaintances. When my little creation received praise and applause, I realized that I wanted to dedicate my life to cooking, creating, and making people happy.

Until I was 16, I spent every free moment in the kitchen. My mom helped me in my early endeavors. We have a large house with a plot of land where we grew vegetables, fruits, and herbs, and I experimented and cooked all summer long. At 15, I had already created a signature dish, which became a "must-have" for my parents: braised kid goat ribs with roasted plums in honey with sage.

I started working in a restaurant kitchen when I was 16. I started with simple tasks in small establishments, chopping vegetables and filleting fish, but I never stopped moving forward. I constantly studied new techniques, worked with different ingredients, and observed chefs (Gordon Ramsay, Alain Ducasse, Paul Bocuse, Virgilio Martínez, Björn Frantzén, Massimo Bottura, Alain Passard), and read many professional cookbooks. At 18, I became a chef at one of the local cafes. At 20, I began my career at the Gussi restaurant in Yalta as a chef. In 2020, I opened the "Mekenzie 1783" restaurant. In 2021, the Bridgteam company was founded, and I became the brand chef of the Gussi Yalta and "Mekenzie 1783" restaurants. Currently, I manage six Bridgteam restaurants as a brand chef – in Moscow, Krasnodar, Sevastopol, Yalta, Rosa Khutor, and Adler.

My work begins with a thorough research of the products available in our region. I spend a lot of time at the market, talking to local producers and farmers to learn about the best seasonal products and find unique ingredients. When I see the first spring herbs or the first autumn mushrooms, it always sparks new ideas and a desire to experiment. I believe that dishes should not only be delicious but also reflect the current moment, be alive, and be authentic. My dishes are often the result of long hours of research and experimentation in the kitchen. I try to find unexpected combinations of flavors and textures, play with contrasts and nuances.

Inspiration can come from anywhere – from travels, books, music, or even simple conversations with colleagues. I often turn to traditions and recipes that have been passed down through generations, trying to give them new life by combining them with modern culinary techniques and methods. Different cuisines are also a source of deep inspiration for me, where each dish is filled with history and authenticity. I strive to preserve and develop these traditions, using local products and recipes. At the same time, I add modern culinary techniques and methods to make the dishes more refined and relevant. I try to convey the depth of flavors and aromas through food, and I'm not afraid to experiment and seek new flavor combinations. Cooking is more than just a profession for me. It's an art that allows you to connect the past and the future, traditions and innovation, culture and nature. I am passionate about it; for me, it's not a job, but a beloved hobby.

My cuisine is a combination of Russian and French culinary traditions, with references to Asian and Italian flavors, where each element of the dish carries a piece of the cultural heritage of these countries. Russian cuisine is my native culture, which gave me the foundation for understanding flavors and aromas. Traditional Russian dishes – borscht, dumplings, pancakes, meatballs, cabbage soup, jellies, pies, pickles, and caviar – have been a source of inspiration for me and the basis for many of my creations.

French cuisine taught me precision and attention to detail in working with ingredients, the importance of the right combination of flavors – a small detail can change the entire dish. The aesthetics of presentation and attention to detail are what I learned from French masters. I studied this cuisine from the very beginning of my culinary journey, and now I apply the knowledge I gained to create dishes that combine sophistication and refinement.

Asian cuisine, with its abundance of spices and exotic ingredients, has added brightness and diversity to my dishes.

These three cuisines have shaped me as a chef, teaching me to appreciate the quality of ingredients, respect traditions, and not be afraid to go beyond the familiar. They have helped me create a unique, signature cuisine, in which every detail carries a piece of my soul and my experience."