Introduction
Chef Andrey Shmakov is a world-renowned culinary genius and an innovator of the Russian cuisine. His signature style of cooking has been praised by top chefs and food critics worldwide. He has received numerous awards for his culinary creations and has been recognized as one of the top chefs in the world.
Early Life and Career
Andrey Shmakov was born on 14th January 1981 in Omsk, Siberia, Russia. He grew up in a family that loved cooking, and he was exposed to different culinary styles from a young age. His grandmother was an excellent cook who taught him the art of Russian cooking.
Shmakov graduated from Omsk Culinary School in 1998, where he learned the basics of cooking. After completing his culinary studies, he started his career as a chef at a local restaurant in Omsk. He worked there for two years before moving to Moscow in 2000.
In Moscow, Shmakov joined the team at Cafe Pushkin, one of the most famous restaurants in Russia. Working at Cafe Pushkin was a turning point in his career as he learned the art of fine dining and classic French cuisine. He also had the opportunity to work with some of the best chefs in Russia, including Anatoly Komm and Vladimir Mukhin.
After spending several years at Cafe Pushkin, Shmakov decided to explore different culinary cultures and traditions. He traveled to different countries, including France, Italy, and Spain, to learn new cooking techniques and gain inspiration. He also worked at some of the top restaurants in Europe, including El Bulli, Le Louis XV, and The Fat Duck.
In 2008, Shmakov returned to Moscow and joined the team at the famous White Rabbit restaurant. He worked there for several years and became the head chef in 2012. Under his leadership, White Rabbit became one of the best restaurants in Russia and received numerous awards, including the prestigious San Pellegrino World’s 50 Best Restaurants.
Signature Style of Cooking
Shmakov’s cooking style is a fusion of Russian and European cuisines, with a focus on local and seasonal ingredients. He is known for his innovative use of traditional Russian ingredients, such as caviar, borscht, and sour cream, in his dishes. He also uses modern cooking techniques, such as sous vide and molecular gastronomy, to create unique and visually stunning dishes.
One of his most famous dishes is the “Black Sea Wave,” which is a dessert made with blackcurrant, black sesame, and white chocolate. The dessert is served in a glass bowl with dry ice, creating the illusion of a black sea wave.
Shmakov is also known for his love for seafood and has created several seafood-based dishes that are both delicious and visually stunning. One of his most famous seafood dishes is the “Barents Sea Cod,” which is cooked with pine nuts and served with a light broth made from cod bones.
Awards and Recognition
Shmakov has received numerous awards and accolades throughout his career. In 2010, he was awarded the title of “Chef of the Year” by the Russian edition of GQ magazine. He has also been recognized as one of the best chefs in Russia by the Russian Academy of Gastronomy.
In 2015, White Rabbit was ranked as the 23rd best restaurant in the world by the San Pellegrino World’s 50 Best Restaurants. The restaurant has also been featured in the Michelin Guide and has received a Michelin star.
