Igor Bukharov
President of the Federation of Restaurateurs and Hoteliers of Russia, Moscow

President of the Federation of Restaurateurs and Hoteliers of Russia, heads this public organization since 2003.
Graduated from the Plekhanov Institute of national economy (Moscow) with the specialty «Economist». In the industry of the restaurant business he has been operating since 1981, beginning with the service of an apprentice chef in the restaurant «Budapest» (Moscow). From 1998 to 2003 was a President of the Moscow Guild of Restaurateurs, from 2008 to 2011 — General Director of the food production facility «Kremlin». Igor Bukharov managed the Faculty of management in the hotel and restaurant business, taught in the Moscow financial-industrial University «Synergy». Russian Federation.

Awards and honours:
  • Awarded the national prize «Golden crane» in the nomination «For outstanding personal contribution to the development of restaurant business of Russia», 2000;

  • Commander of the order «For merit in agriculture» (Ordre du mérite agricole), awarded by the Ministry of Agriculture and Fisheries of the French Republic, 2006;

  • 5 October 2015 — the Honorary diploma of the Ministry of Industry and Trade of the Russian Federation for contribution to the development of the hospitality industry of the country;

  •  17 Oct 2016 awarded the Honorary diploma of the Federal Agency for Tourism of the Russian Federation for contribution to the development and promotion of domestic tourism.

Andrey Matiukha
Chef, Krasnodar region

Owner and Chef of the restaurants «The Pech» and «Ugli-Ugli» (the city of Krasnodar). Experience work as a chef — 7 years.
Trained in the best restaurants of Moscow, St. Petersburg, number of European countries and USA. He coached the Russian National team for the European qualifying round of the competition «Bocuse d’Or» in cooperation with Belgian chef Roland Debyust (2 Michelin stars). Led a team of Russian chefs within Russian gastronomy weeks in Spain (Madrid in 2015, 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 dishes, he likes to create new ones, actively uses seasonal products, grown in the Krasnodar region.
Andrey Matiukha is a winner of many Russian and international culinary competitions, such as:

Awards and achievements:
  • 2017 — National Russian selection round for the competition of high cuisine, «Bocuse d’Or», Moscow — Gold medal;
  • 2015 — National Russian selection round for the competition of high cuisine, «Bocuse d’Or», Moscow — Silver medal;
  • 2013 — International culinary festival, Malaysia:             
  •  Nomination «Main course of meat» — Bronze medal;
  •  Nomination «Assorted appetizers» — Bronze medal;
  • 2013 — International gastronomic festival, Turkey:
  • Nomination «Modern dish» — Gold medal;
  • Category «Team Сhampionship» — Silver medal.
Sergey Novikov
Sous-chef, Krasnodar region

Sergei works as a sous-chef of the restaurants of the chef Andrey Matiukha «The Pech» and «Ugli-Ugli» (the city of Krasnodar). Has an education on speciality «Technology of public catering», also studied at the courses of bartenders and waiters. He has worked as a cook for over six years. Sergei has an experience of working in several restaurants of Krasnodar and in the restaurant of the Marriott hotel in Sochi.  Being a member of the Russian team, he participated in the Russian Gastronomy Week-2015 in Spain (Madrid) and the Russian Gastronomy Week-2016 in Spain (Madrid, Barcelona). Has letters of gratitude from the Russian Ambassador to Spain.

Vladimir Belous
Chef, Ulan-Ude (Republic of Buryatia)

fVladimir presents the national cuisine of the Republic of Buryatia. Currently he is working as a brand chef of the group of companies «Grand Buryatia» (the city of Ulan-Ude). Has an experience of working as a chef for more than nine years. In 2017 Vladimir became the winner of the Festival of national traditions «Buuzyn Bayar — Buuzy Holiday», which was held in the capital of Buryatia – Ulan-Ude.

Gastronomic specialty — the modern cuisine of nomadic peoples of Siberia.

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Artem Loginov
Chef, Vladimir region

Chef of the restaurant «Ogurets» («Cucumber», the city of Vladimir). Has an  experience of working in the restaurants of Suzdal and Vladimir. Artem took part in the events of Chaîne des Rôtisseurs gastronomic society in Russia,participated in the gastronomic opening of the cross year of tourism «Russia-Austria». Artem Loginov is the winner of the regional contests «Derevenskiy Pel’men» («Village dumpling») and «Traditionnaya okroshka» («Traditional Okroshka»).

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Since 2014 Igor heads the Dean's office of the Faculty of hotel and restaurant business, Institute of sectoral management, Russian Presidential Academy of National Economy and Public Administration under the President of the Russian Federation.
Igor Bukharov is involved actively in a public life, he is a Chairman of the Board for professional qualifications in the hospitality industry since 2014, since 2016 — a Public Ombudsman for issues related to the elimination of violations of the rights of entrepreneurs in the hospitality industry. Igor Bukharov is a member of the Public Council under the Ministry of Industry and Trade of the Russian Federation, a member of the coordination Council of Rostourism on the development of domestic and inbound tourism in the Russian Federation, a member of the Civic chamber of Moscow. In 2003, 2005, 2007 was a member of the jury of the contest «Bocuse d'or» in Lyon, France. Igor Bukharov is a member of the Bordeaux Commanderie, he is a founder of the School of Wines and High cuisine «Nostalgie».

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Vladimir Chernyakhovsky
Professional photographer

Professional photography since 2010. Worked with such publications as Kommersant, Russian Reporter, Cosmopolitan, Snob, Big City. Loves food and people who create it.

Anton Salnikov
Chef, the city of Moscow

Anton has worked as a brand chef in the restaurant house «Buloshnaya» (Moscow) since the year 2015. Inspired by the culinary experiments of his father, Anton had dreamed to become a chef since his childhood. After finishing the culinary college, Anton began his career in 2001 as a cook at the Moscow restaurant «Eldorado», and then continued it at the Embassy of France as a sous-chef, working in parallel as a chef in the «Paris Trateur» (catering).
In 2011 he became a chef of the restaurant «Bistrot Canaille», in 2012 headed the kitchen of the restaurant «Hugo». Working in the restaurant «Parus», he contributed to getting the award «Best new restaurant with the average check of 2,000 rubles» according to the magazine Time Out. 

Alexander Sakharov
Chef, the city of Yaroslavl

Alexander has worked as a chef in a cafe «Boulevard» in the historical center of the city of Yaroslavl. During this time, has repeatedly passed training courses and participated in professional seminars and meetings of chefs. He successfully completed courses in programs of recipes development, menu composition and updating, decorating and serving dishes, modern culinary technologies and many others. Had a trainee job in the Italian School of Chefs IFSE (Italian Food Style Education).
Alexander Sakharov is actively involved in the events of the city of Yaroslavl — Festival of the Lenten cuisine, Maslenitsa festival, Day of the city and industrial professional events. Awarded with diplomas and letters of gratitude from the city administration of Yaroslavl.


The teachers of Anton were French chefs Frederic Annen (Potel et Chabot, El Dorado, Chocolate), Michelle Seva (Potel et Chabot, Le Gourmet, El Dorado, the residence of the Ambassador of France), Christian Annen (De Crillon Paris, El Dorado) and Bernard Doderoi (Ti-Bon Parisien). Together with a chef Eric Le Provo (La Tour d'argent Paris, La Manoir de Paris, Hotel De Paris Biarritz, Le Chalet, Acteur, Le Duc, Le Carre Blanc), Anton developed the concept of the cuisine of the restaurant «Hugo».
Chef Salnikov trained at Michelin-starred restaurants in Lyon and Alsace, provided the Reception of the Prime Minister of France, the prize of the magazine GQ «Man of the year», Glamour magazine «Woman of the year» and others. Anton participates in various culinary programs on television: «Time to eat» on the First channel, «Culinary duel» on NTV, «Vkusno 360» on the 360 channel, the program «Lottery of taste» on TV Kitchen TV.