Chef Evgeniia Vetukhina

I am a healthy cuisine Chef and a certified Nutritionist.

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My approach to cooking takes into account the individuality of each person.

Much attention is paid to the substances that make up the food, and what a positive effect these substances have on your body.

I don't use refined sugar, artificial ingredients and trans fats in my recipes. When cooking, I use gentle types of heat treatment.

I first discovered my interest in the culinary arts when I visited New York, a city obsessed with the gastronomic arts.

In New York, I got my first professional experience in the hot kitchen of the famous Institute of Culinary Education on the Manhattan campus, where, under the guidance of high-level chefs, I prepared recipes of French, Italian, American, Asian and Mediterranean cuisines.

I improved  fish butchering skills in Osakana, Brooklyn . Osakana is a Japanese-style fish market founded in 2016 by Yuji Haraguchi with a mission to make high quality take-out sushi and sashimi more accessible for everyone throughout New York City. 

In 2020, I graduated from the Academy of Healthcare Industry Specialists, formed at the I.M. Sechenov First Moscow State Medical University.

The Academy has a Stanford license (SMRC) to train specialists in the framework of the Chronic Diseases Program No. 2540 dated 09/14/2011.

In 2020, I organized a casting, which was attended by 316 candidates for the position of chef of  “Flaner”, a restaurant of modern Tel Aviv cuisine located in the center of Moscow. Subsequently, I assembled the entire kitchen team.

Under the guidance of brand chef Eli Stein, I was trained in exclusive restaurant recipes.

The extraordinary adaptation of healthy dishes to an everyday menu or a festive table has always allowed me to find supporters of my cooking even among experienced gourmets.

Proper nutrition is delicious and beautiful dishes, varied and balanced, prepared from high–quality seasonal products with an understanding of the processes of their preparation and assimilation.

At the moment I am one of the participants of the unusual start-up project.

For my guests, I can arrange an exclusive dinner in my restaurant.

I am always open to ideas, mobile and try to approach my business with a creative approach.

I will be glad of your feedback.