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Andrey MahovChef of a famous restaurant
Country:
 Russia |
Content:
- Biography of Andrey Mahov
- Early Career
- Rise to Prominence
- Notable Achievements
- Expansion and Branding
- Current Work
Biography of Andrey Mahov
Andrey Mahov, born in 1965, is a renowned chef and is primarily associated with the revival of traditional Russian cuisine. He is considered the best chef in Moscow in 2003 and the head of the kitchen at the iconic restaurant 'Pushkin', which many consider as Moscow's hallmark. Mahov has earned a reputation as a guru of Russian cuisine and the most recognized specialist in this field in the West.
Early Career
Mahov started working as a cook at the age of 16, alongside a friend. He attended the Moscow Culinary School No. 165, where he became one of the top graduates. He gained experience in the army and worked at the prestigious 'Plehanovka' (a public catering organizer and technologist) and the closed canteen of the 'Plakat' publishing house.
Rise to Prominence
With the onset of perestroika, Mahov began working in cooperative cafes, honing his skills and gaining experience. In 1991, he joined the newly reopened 'Metropol' as a regular cook, but by 1997, he became the chef of this legendary restaurant. During this time, he underwent internships in countries such as Italy, Belgium, Switzerland, the United Kingdom, Monaco, and Austria, mastering the intricacies of Mediterranean and French cuisine.
Notable Achievements
Mahov trained the team for the 'Culinary Salon-97' competition, where his protégés won gold and silver medals. He also organized the Russian Cuisine Festival in Monte Carlo. Under his leadership, the Russian national team won a bronze medal at the World Culinary Olympics in Erfurt, Germany, in 2000, in the category of 'National Dinner'. Since 1999, Andrey Mahov has been heading the kitchen at the most prestigious and stylish restaurant in the capital - 'Cafe Pushkin'.
Expansion and Branding
The concept of the new project by Andrey Dellos was to recreate the famous 19th-century Russian cuisine based on classical French traditions. One of Mahov's proudest achievements is the recipe for the 'pozharskaya' cutlets, claiming that the technique he proposed is now used in all restaurants that serve this dish. Visitors highly appreciate the seemingly non-"restaurant" food, such as dumplings with buckwheat, herring with potatoes, "proper" borscht with lemon juice and braised tomatoes, and buckwheat porridge.
The success of 'Cafe Pushkin', including among foreign guests in the capital, contributed to the promotion of this brand internationally. In 2010, 'Cafe Pushkin' confectioneries were opened in Paris, and in 2012, 'Brasserie Pushkin' on Manhattan. This was preceded by a thorough acquaintance of Andrey Mahov with American cuisine and the culinary traditions of Brighton Beach immigrant restaurants.
Current Work
The concept of the new restaurant became the hits of Moscow's 'Pushkin', beloved borscht and beef stroganoff, as well as international classics such as carpaccio, beef tartare, green salads, etc. Traditional Russian pies and pancakes used only flour from Russian stores, and live sturgeon was purchased from a farmer in Miami. The adaptation to American tastes was only reflected in the special serving at 'Brasserie Pushkin' - unusual sizes and geometry of dishes, and a completely American team of chefs trained in the intricacies of Russian cuisine.
Unfortunately, after the hurricane on the East Coast, the restaurant had to close. However, work on projects to create 'Pushkin' establishments in other metropolises continues, and the ideas developed in the United States, such as serving principles, are now being applied in Moscow. Mahov believes that Moscow's restaurant traditions need improvement, as many people do not visit restaurants at all, and most regulars blindly follow trends without considering how popular dishes in one establishment differ from the original.
By recreating ancient recipes with historical context and experimenting, Andrey Mahov has created a new culinary direction that he himself calls 'baroque style' - a variety of products and taste nuances, complex cooking techniques, and colorful and original presentation. He has documented the most demanded recipes from 'Cafe Pushkin' in his book 'Classics of Modern Cuisine'.
