Portfolio

I am against ‘deafness’ in all aspects, and above all, heart ‘deafness’. I feel flavour with my nose and texture and shapes with my hands, and I do certainly analyze. That’s the way the best recipes are born and new tastes are discovered. That’s the way how real chefs grow up. I am Andrei Makhov, chef of restaurant ‘Pushkin’ in Moscow.

I’m the eldest of six children, old beyond years, responsible and at the same time very funny. Do you think I did not have a childhood? Nonsense! We spent all free time outside, come up with the games and always supported, even the crazy ideas of each other. My family sometimes jokes that to become a chef is one of them. I’m Michael Schaefer, Chief at Nobelhart & Schmutzig restaurant, funny guy and a serious leader.

Thuringia is a small land, geographically the same tiny as my native Hera. Its population hardly amounts to a hundred thousand inhabitants. And no large industrial objects. A typical quiet province with a steady rhythm and German traditions. And my understanding of eternal values has originated from all that. My name is Sasha Ludwig, I’m a chef of the “Filetstück das Gourmetstück” restaurant.

My name is Sebastian Frank, I’m the worst student, a chef and an owner of Horváth restaurant. I was growing up a very obedient and independent boy. It was not possible otherwise, as I was the youngest of three sons in our family. My mother was always at work. As soon as one finished, she ran to the other that we had food and clothing. Mom brought us not only responsible for our actions, but also for each other. While being very young, I warmed the cooked food and served it to other family members. Over time, I began to cook myself, often experimented, thus I became more and more convinced in my professional future – to become a chef.

My life dies not remind those success stories like ".. and suddenly I woke up famous." I was not the best pupil at school or the most diligent student. I was not dreaming of the world stage and universal fame. I did not get the inheritance and did not spend my blueberry nights in the company of sudden crazy acquaintances. I was cutting, tearing, making my hands dirty, breaking and bringing together, but in the end it turned out not only as pleasure out of all of that. I received the highest score from himself, joyful emotions from those who do care, and unique experience that is worth all the millions of this life. My name is Sergey Shpyakin, and I'm a chef at Rokka restaurant.

I was born and raised in a friendly and united family, with a tiny kitchen, with steamy windows, appetizing savours, I could smell even from the outside yard and with my mom who inspired my for that bright culinary future. I'm really proud of my parents, who not just "raised" me. They showed the world to me. I was travelling with them as a child, we visited cafes and restaurants that was quite unusual for that time. I was amazed by each movement of the chef and my inner desire to master this art was growing.

My name is Alexander Ghazaryan, a simple guy from Dilijan, chef of Haykanush restaurant. Maybe it sounds strange, but since my childhood I’ve been imagined how I would entertain my dear guests, welcoming them in my kitchen. I was an ordinary boy, spent lots of time at the street, stuffed bumps and received remarks from teachers. And at the same time I was stunned at the doorway of our little kitchen, where my mother and grandmother were busy, humming Armenian songs. Aromas, colors, sounds filled me with deep national spirit.

Actually, cooking is my job as well as my hobby. I love to create new recipes and improvise with anything that I have, no matter they are Asian or Western ingredients. My favorite ingredients are beef and seafood.

I am Arman Akopyan, a young Armenian chef, who will never grow up. No, I am not that kind of Peter Pan, you might think about. I am rather a curious boy, always interested in something new to try and to serve and of course ready to learn something new every day of my life. I think God has given me the cooking talent in advance as I was far from that in my childhood. I was a usual boy with scars and crazy ideas, fishing in the river and dreaming of the far away lands to travel.

My spanish roots will always influence the style I live and create food. I am Alejandro Sanchez, a true spanish chef. I am lucky to be born in a cooking funs. My family is involved into a restaurant business. Thus I was percepting all the peculiarities and secrets of the kitchen life since I was a child. After graduating from school, I moved to Madrid to attend a sommelier course. I wanted a real experience and got a position of a waiter in a restaurant. That was my first real step into a long way to chef cliff.