Sergei Andreichenko

Group Executive Chef

I spent my childhood in France in the northern city of Lille on the English Channel coast, where I touched the world of gastronomy for the first time and discovered something that still makes sense to me. There was an understanding that, in addition to simple dishes, there could be mussels or caprese with mozzarella for dinner, which I started cooking myself at the age of 7. Since then, Mediterranean cuisine has been occupying a special place in my life.

My philosophy in cooking is to adapt and balance a familiar product into a completely new format using modern techniques. The true sign that everything worked out for me is the happy smiles of the guests. It is important for me that the dish is unique, starting with the signature presentation and ending with an inimitable taste.