About Me
Private Chef • Culinary Artist • Recipe Developer
Behind the Chef
From restaurant kitchens to private dining.
My passion for cooking began long before I became a private chef. Over the years, I've had the opportunity to work with different cuisines, ingredients, and culinary traditions, always looking for new ways to bring great food to the table.
My professional journey led me to become the owner and chef of my own restaurant in Moscow, where I developed menus, worked with a professional kitchen team, and learned what it truly takes to create memorable dining experiences.
Today, I bring that experience into private dining - creating meals that feel personal, thoughtful, and made specifically for the people sitting at the table.
I believe great food doesn't need to be complicated. It starts with quality ingredients, proper technique, balance, and a genuine understanding of what people love to eat.
My journey from engineering to professional cooking and restaurant ownership was featured by
The Moscow Times shortly after opening Black Code Bistro in Moscow.
Read the full story →
Read the full story in The Moscow Times
The Way I Cook
Thoughtful ingredients. Bold flavors. A menu made for you.
Every client has different tastes, favorite dishes, dietary preferences, and ideas about what makes a great meal. That's why I approach every private dinner individually.
You can choose from my signature dishes, mix and match different cuisines, or tell me what you're craving and let me create something from scratch.
From an intimate dinner for two to a celebration with friends and family, my goal is simple: to make the food one of the things your guests remember most.
I love combining classic culinary techniques with modern ideas, seasonal ingredients, and flavors from around the world. Whether it's handmade pasta, a perfectly cooked steak, fresh seafood, or a completely custom dish, every plate is prepared with the same attention to detail.
From My Kitchen to Your Table
Private dining is more than simply cooking a meal.
It's about creating an experience - choosing the right dishes, building the menu around the occasion, preparing everything fresh, and allowing you to spend your time with the people who matter instead of worrying about what's happening in the kitchen.
That's what I love about being a private chef.
You bring the people. I'll take care of the food.
