Team-2019
Viktor Belyaev
President of the Russian National Culinary Association
Graduated from Moscow professional culinary school, Economic and technological college of nutrition, Plekhanov Moscow Institute of the National Economy. PhD in Economics. In 1978 Viktor Belyaev began to work as a cook at a special kitchen of the USSR Council of Ministers. For 32 years he had cooked for top officials of the state, served state receptions at the highest level, cooked for leaders of foreign countries who came on official visits to the USSR in residences on the Lenin Hills. He finished his work in the Kremlin in 2008 as General Director of the “Kremlevskiy” food plant.
Professional cook experience: 45 years.
Anton Salnikov
Chef (Moscow)
Co-owner of the “NutritionTechnologies” corporate catering network (“Kastryulka” corporate cafe chain, “Ozёra” business cafe), Moscow.
He has worked in the industry since the year 2001.
Represents modern Moscow cuisine.
Participant of the Russian Gastronomy Weeks in Cyprus and Greece.
Sergey Evdokimov
Chef (Pskov oblast)
Since 2010 he has been working as a chef at the restaurant and hotel complex "Dvor Podznoeva". . Represents the authentic cuisine of the Pskov region.
Work experience in the industry: 18 years.
Participant of the Russian Gastronomy Week in Greece.
Valentina Kopylova
Chef (Arkhangelsk)
Chef of the "Cabinet" restaurant of the brewery "BrauMeister", the city of Arkhangelsk.
Represents the Pomor cuisine.
Work experience in the industry: 25 years.
Alexander Ermolin
Chef (Naryan-Mar)
Chef of the “Timan” Restaurant-Museum (Naryan-Mar, Nenets Autonomous District),
European North of Russia.
Represents the Nenets national cuisine.
Work experience in the industry: 9 years.
Participant of the Russian Gastronomy Week in Greece.
Awards and honorary titles:
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Honorary title "Honorary Worker of Trade" (Ministry of Industry and Trade of the Russian Federation)
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Certificate of honor of the Ministry of Industry and Trade of the Russian Federation;
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Gratitude letter from the President of the Russian Federation Dmitry Medvedev;
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Gratitude letter from Vladimir Kozhin, Head of the Presidential Administration;
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Gratitude letter from Gennady Onishchenko, Head of the Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing, and other government agencies;
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Chevalier of the Order of Merit in Agriculture (Ordre du merite agricole), awarded by the Ministry of Agriculture and Fisheries of the French Republic;
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Awarded with the national prize "Golden Crane" in the nomination "For Outstanding Personal Contribution to the Development of Russian Restaurant Business";;
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Best restaurateur of the year 1999;
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Awarded with a diploma for participation in preparation of the 850th anniversary of the founding of Moscow.
Awards and honorary titles:
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Honoured Worker of the Trade Industry of the Russian Federation;
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Honoured Professor of the Ural State Economic University;
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Cavalier of the Order of Merit to the Fatherland, the highest civilian award of the Russian Federation, for outstanding service to the state related to the development of the Russian statehood, achievements in the field of labor, peace, friendship and cooperation between peoples;
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Awarded with the Golden Badge for long-term work in the Administrative Department of the President of the Russian Federation;
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Cavalier of the Order of Saint Righteous Grand Duke Dmitry Donskoy and the Order of Saint Sergius of Radonezh;
- Awarded with numerous medals of foreign countries.
In 2008, Viktor Belyaev was elected as a President of the Russian National Culinary Association, which is a member of WACS (World Association of Chefs Societies).
Website of the Russian National Culinary Association: www.dreamchef.ru
Igor Bukharov
President of the Federation of Restaurateurs and Hoteliers of Russia, Moscow
Igor Bukharov began his career as a cook assistant in the restaurant "Budapest" of the Moscow Trust
of Restaurants in 1981.
In 1994 he opened the "Nostalgie" restaurant - the first gourmet restaurant in Moscow.
From 2008 to 2011 he worked as the General Director of the “Kremlevskiy” food plant of the Administrative Department of the President of the Russian Federation. In 2003, 2005, 2007 he was a member of the jury of the international culinary competition "Bocuse d'Or" ("Golden Bocuse") in Lyon, France.
In 1997, Igor Bukharov headed the Federation of Restaurateurs and Hoteliers of Russia (FRiO; until 2002 it was called the Moscow Guild of Restaurateurs). FRiO is the only public organization in Russia that represents the interests of the hospitality sector at the national level.
It advocates the revival of rich Russian culinary traditions. In 2014, the Federation of Restaurateurs and Hoteliers initiated the adoption of the Memorandum on the development and popularization of Russian regional cuisine and authentic regional products by the leading restaurateurs and chefs of Russia.
In 2012, Igor Bukharov headed the Council for Professional Qualifications in Hospitality, created on the basis of the FRiO, empowered by the National Council for Professional Qualifications under the President of the Russian Federation.
One of its most important tasks is high-quality training for the hospitality industry specialists.
Dean of the Faculty of Hospitality RANEPA under the President of the Russian Federation. Professional experience in the industry: 39 years.