I have worked in restaurants my entire life. For the last ten years, I've been in the premium segment, where every detail matters and where cooking goes beyond a craft.

Every year, I sought inspiration, broadened my perspective, and experimented with different cuisines and formats. But the guests—their emotions and their response to what I created—always inspired me the most.

At a certain point, I wanted to share my experience and launch a unique format—one with soul and a special approach. That's how "TON" was born: a project about gastronomy as a personal story. Today, it is a chef's table and catering service that allows me to be closer to people and create an atmosphere centered around food.

I was 17 when I moved to Moscow and first stepped into a chain restaurant kitchen. Many years have passed since then, and the kitchen has become my home. By the age of 22, I had grown into a Sous Chef position, and from there, I moved through various cities and cuisines—Gelendzhik, Yekaterinburg, Sochi, two years in Yalta, and Voronezh.

I specialize in European cuisine and love a signature approach, but without excessive pretension. It's important to me that food is not only exquisite but also approachable. It's not about trends or showmanship; it's about the flavor and the lasting feeling it leaves.

When I cook, I try to surprise and delight—whether it's a guest or my wife. That, I believe, is the whole point for me.

I was a boxer once, and I think it was the sport that gave me the character, endurance, and ability to work at a pace that few others could sustain.

My professional experience spans 16 years in the premium segment. For me, this is not just a list of workplaces, but an entire philosophy.

My goal is to popularize regional cuisine, so that our beloved city becomes a gastronomic center of Russia. I am constantly searching for new ingredients, and I value whole products and precise techniques. I am well-versed in the nuances of the fine dining format and always aim for the highest level of service.

I consider myself a creative individual. I am inspired by high-quality products and, of course, travel—they broaden my horizons and refine my aesthetic eye.

My professional path began at a culinary college, where I gained foundational knowledge. But for me, the learning never stopped: I've completed internships, attended master classes, and taken training courses, constantly expanding my toolkit. It is vital to keep up with the times!