Team of the Russian Chefs 2017
Studied at the Moscow Professional Culinary school, Economic-technological technical school of public catering and Plekhanov Institute of national economy (Moscow).
In 1978 started to work as a chef at a special kitchen for the Council of Ministers of the USSR.
He cooked for the country leaders, serviced state receptions at the highest level, in the residences on the Lenin Hills he cooked for the foreign country leaders during their official visits to the USSR.
Worked in the Kremlin for 30 years, rising from cook to the CEO of the food production facility «Kremlin».
In 2004 he defended his thesis on the «Development of small public catering enterprises».
Since 2008 heads the Russian National Culinary Association, a member of the World Association of Chefs Society (WACS) since 1993.
Owner and Chef of the restaurants of Krasnodar — «The Pech» and «Ugli-Ugli».
Experience work as a chef — 7 years.
Has working experience in USA in restaurant «Davio’s» (Philadelphia), trained in the best restaurants
of Moscow and St. Petersburg. He coached the Russian National team for the European qualifying round of the competition of high cuisine «Bocuse d’Or» in cooperation with Belgian chef Roland Debyust (2 Michelin stars). Led a team of Russian chefs within Russian gastronomy week in Madrid in 2015,
in Madrid and Barcelona in 2016.
The main objectives of his work he considers the opening of new culinary possibilities and
the popularization of Russian cuisine as a delicious and healthy meal. Andrey is known for his unconventional approach to the traditional and newly created dishes, he likes to use local and seasonal products in his dishes.
He is an active participant and winner of Russian and international culinary competitions.
Sous-chef of the restaurants of Krasnodar — «The Pech» and «Ugli-Ugli»; Chef Andrey Matyukha. Cooking work experience — 6 years.
Has a specialized secondary education on speciality «Technology of public catering», he was also trained as a waiter and bartender. Worked as a sous-chef in the restaurant «Borschberry», a chef in a gastropub «Bret Pit’» and in the restaurant «Galya-Gulyaj», from the latter Sergey took the second place at the festival «Pir» in the nomination for the title of the «Best restaurant of Russian cuisine»
in 2012 in Moscow. Had an experience as a cook of hot shop in the hotel «Mariott» (Sochi).
In 2015 he became a sous-chef of the Krasnodar restaurants «The Pech» and «Ugli-Ugli».
Chef from the Republic of Buryatia (Russia), Brand chef of the Group of companies Grand Buryatia (Ulan-Ude).
Cooking work experience — 9 years.
The winner of the Festival of national traditions «Buuzyn Bayar — Buuzy Holiday» 2017, Ulan-Ude.
Presents the modern nomads cuisine.
Chef of the restaurant «Ogurets» («Cucumber»), the city of Vladimir. Worked in restaurants «Na Pinaikhe» (Suzdal) and «Barin» (Vladimir, Chaîne des rôtisseurs gastronomic society).
Participated in the gastronomic opening of the cross year of tourism «Russia-Austria».
The winner of the regional contest «Derevenskiy Pel’men» («Village dumpling»).
The winner of the regional contest «Traditionnaya okroshka» («Traditional Okroshka»).