Chef Alexander Ivanov has travelled an impressive path in the restaurant business. He started his career at 15 as a waiter, mastering the service standards in a family restaurant. A year later he tended bar and after moving to the capital he received 2 diplomas, becoming a member of the Russian Bartenders Association. The desire to become a chef appeared when Alexander got into the kitchen with his first mentor Alexander Khanov. Later he took each and every functions at White Rabbit, Savva Metropol and Too Much kitchens. 

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2 years later he became a sous chef and a year later, together with Andrey Shmakov and Golden Keys Concierge Association, he opened DO NOT DISTURB bar, taking a palm branch with his team and getting into the top 5 restaurants of the capital according to GQ. For 1.5 years Alexander Ivanov and his team kept the rating of 5 stars, which was impossible for other restaurants at that time. After that our chef headed Vermuteria re on Patriarshie Ponds where he successfully adhered to the recycle concept ♻️ pleasing his guests with tasty dishes. The same year, the restaurant received an award as the best mono-bar in Russia.

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A couple of years later, the chef and his team joined the largest project of the capital - wake park Strogino restaurant Bereg, where together with his first mentor Alexander Khanov won thousands of hearts with delicious dishes and interesting serves.

Despite his young age, he has proven his ability to create outstanding food and manage a team in a spectacular way.

His gastro dinners were sold out the first five minutes.

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Alexander successfully teaches children and adult master classes in all areas of cuisine.

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Our chef favours Russian products, should it be cheeses, vegetables, Black Sea mussels, reindeer or Kamchatka crab.

In his kitchen he successfully applies the mixology in the creation of marinades and sauces, he considers the kitchen and the bar as one and the same, seeing in this the synthesis of the success of the restaurant.