Living in Julia Child’s apartment in Paris was one of the major inspirations that led me to be a chef. Born in Russia and raised in NYC, I started my professional career at Daniel, which was a groundbreaking experience for me. Later, I moved to Paris to pursue my gastronomic dreams as well as to meet the city’s most renowned chefs. In the process, I learned an absurd amount about French culinary traditions. Always inspired by Japan, I headed to Tokyo where I worked with Zaiyu Hasegawa at DEN, a two Michelin star restaurant which was named TOP 50 Best Restaurants in Asia. My biggest mentor was Pascal Aussignac, who I had the pleasure of working with in his Michelin star restaurant Club Gascon in London. I believe that peace and harmony are attainable through embrace tradition and modernity after years of traveling, cooking and eating. When I cook, the seasons inspire me – the ingredients and the flavors, freshness and complexities of the seasons. A good chef contributes to society and makes customers happy.
Additionally, I have 15 + years of private chef experience, collaborations and food styling. I offer private cooking lessons, plated dinners, small/large gatherings. I work with locally-sourced, organic ingredients and have experience cooking with vegan, vegetarian, and kosher dietary restrictions. I have knowledge of Asian, Mediterranean, Spanish and French cuisines as well as a wide-range of pastry making. I am able to travel in New York area, along with the occasional longer distance travel.