Vyacheslav UrzhuntsevCommunity profile

Currently, the chef is in a state of constant exploration, seeking new knowledge, flavors, and connections. He is dedicated to self-improvement, reading books, attending various culinary courses, and visiting restaurants run by his colleagues. "Since our profession has no 'ceiling,' both development and learning will always be a part of our journey," says Vyacheslav Urzhuntsev. "A chef, or any specialist in any industry, who believes they know everything is, in my opinion, deeply mistaken."

In the summer of 2022, Vyacheslav spent time in Crimea, in the city of Sevastopol. He became acquainted with the local cuisine and added his own unique touch. This led to a series of gastronomic dinners called "From North to South," where Vyacheslav introduced Crimean residents to familiar dishes in a new and innovative way. The menus changed every two weeks, as the restaurant only had 38 seats. He wanted to offer interesting dishes to as many guests and residents of Sevastopol as possible. The menus featured local seafood, such as sargan, baraboulka, kefal, lupar, rapan, Crimean oysters, and more. The locals were very pleased.

In September 2022, Vyacheslav traveled to the Republic of Dagestan to experience authentic Caucasian cuisine and bring something new to it.

"This is a truly unique experience. The guests here are very conservative, and not always ready for drastic changes in their diet, even in establishments that serve mass-market European cuisine. Any new experiences should be gradual and measured. But it's great to see people gradually and step-by-step discovering new combinations, new flavors, and new pairings."

After Dagestan, Vyacheslav plans to visit St. Petersburg, the gastronomic capital of Russia.

Favorite cuisine and style: Vyacheslav is drawn to Nordic cuisine for its philosophy. "The more I learn about this direction, the more I see opportunities to incorporate it into our regions. It's incredibly simple, delicious, and unique," he says.

"I also love Asian cuisine in all its forms for its ability to create organic symbioses with other cuisines: Caucasian/Eastern/Nordic/Russian, and so on. A touch of Asia always enhances and enriches the flavor of any dish.

And Italy. I've loved pasta since I was a child, and I still do. Pasta, ravioli, lasagna... Not to mention that Italian cuisine sparked my love for this profession, gave me an understanding of its complexity, and led to a kind of 'culinary rebirth.'"

Open fire cooking: "Yes, yes, and yes again! Wood-fired ovens, tandoors, rotisseries, BBQ, smokers, and more – yes. This is one of the best ways to cook food. Few things can give a product such a rich and intense flavor like an open flame. You could list dishes or techniques for hours that, thanks to the open flame, will take on new and vibrant colors."

Vyacheslav has participated in the opening of the following restaurants: "Cambridge Cafe" in Saratov "Vashche Ogon'" (sous chef) "BEERokratiya" (sous chef)

Hobbies: Even in his youth, Vyacheslav was passionate about writing. He wrote his first short story, which was 14 pages long, when he was 11 or 12 years old. His vivid imagination developed, his writing skills gradually improved, and it became a full-fledged hobby. His favorite genres are medieval fantasy, science fiction, and historical settings. Between "major" projects, he has worked on dozens of smaller ones: mini-scripts, monologues, reflections, and more. Currently, he is working on his most ambitious project to date: a knightly novel called "The King's Gift." The opportunity to sit down at a laptop and immerse himself in a "fairy tale" comes less often than he would like, but "Rome wasn't built in a day."

Personal motto: "Do what you love. Or love what you do." "If we don't try, we won't know." "It's embarrassing to ask for a moment. It's embarrassing to not know for a lifetime."