1. Hamachi usuzukuri – yellowfin sashimi with truffle ponzu
2. Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables
Chilean sea bass with Champagne and yuzu miso sauce, lotus root and shiso
3. Yuzu Creme Brulee
I am originally from Moscow, and relocated to New York at a young age. While in NYC, I worked under Daniel Bouloud and later moved to Paris, where I lived in Julia Child's apartment and learnt French way of living !!!!
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 have spent every summer since my childhood on the coast of Italian Liguria and learned how to make fresh pastas. Additionally, I have 10 years of private chef experience, collaborations and food styling. I offer private plated dinners, small/large gatherings.
I am extremely passionate about quality on all levels and work to ensure that all the elements within the event are as perfect as possible. As we are amidst the COVID, therefore, safety is my number one priority. I have quarantined since March and always wear mask and gloves. I always use seasonal ingredients (farmers markets, trusted butchers like Otomanelli Brothers and fishmongers like Citarella, Chelsea Markey and Dorian's). I will make sure your Omakase dinner will be extra special.! Please feel free to ask to modify the menu or shoot me a message so we can work around it. I promise you, you will be happy! Looking forward to cooking for you!