timofey sulima. my name is timofey sulima and i am the brand chef of the flori sol restaurant.en. at 27 years old, he heads the restaurants flor, souul and cafe antitle. i prepare simple meals that are easy to understand for guests, based on seasonal ingredients. and my task is to preserve their true natural taste. young talent, ambitious. chief now i will prepare rozbiv on a stone, which is the hallmark of our restaurant and serve it with burnt green onion sauce. and we burn the onions for the sauce over an open fire with the addition of kuchudan paste, fresh lime juice and egg yolks. under his leadership, the flor restaurant received awards from many culinary festivals. and in 2022 it entered the bip gourmet michelin list. timofey sulima, a chef who creates gastronomic paradoxes. leonid konabritsky. i'm leonid konabritsky, chef of dfm restaurants. restaurant ajain, welcome to our asteria. leonid, originally from bryansk, studied to be a lawyer, but the profession of a cook seemed more interesting to him. he started in the legendary beluga, and now his restaurant is called one

timofey sulima. my name is timofey sulima and i am the brand chef of the flor and sol restaurants.e to my kitchen. at 27 years old, he heads the flor restaurants and souul cafe antitle. i am preparing a simple, understandable one for guests eat meals based on seasonal products, and my task is to preserve their true natural taste. young talent, ambitious chef. now i’m going to prepare the stones, which is the hallmark of our restaurant, and serve it with burnt green onion sauce, and we burn the onions for the sauce over an open fire with the addition of pastan, fresh alaym and egg yolks. under his leadership. timofey sulima, a chef who creates gastronomic paradoxes. leonid kanabritsky, i'm leonid kanabritsky, chef of dff restaurants, restaurant. good welcome to our asteria. leonid is from berdyansk and studied to become a lawyer, but the profession of a cook seemed more interesting to him. he started in the legendary beluga, and now his restaurant is called one of the main events of this year. we're in the heart of jane's restaurant in the kitchen. here i am preparing italian classi