Kozyrev Eugene - the new chef of the restaurant "Severyanin"

At the end of 2013, the restaurant Severyanin was reopened in St. Petersburg , where Kozyrev Evgeny, who has a solid working experience in the restaurants of the Astoria Hotel, Ginza Project and Piano Piano, was admitted to the position of chef.

About the place

A team led by Aram Mnatsakanov, a famous restaurateur, TV host and chef, laid a hand to the project for restarting this classic St. Petersburg restaurant.

A cozy establishment on a quiet street that stretches from the Griboedov canal next to the Haymarket entices the northern cuisine and traditional hospitality inherent in the northern European cities. The interior inside is quite intelligent, but warm at home.

Aram Mnatsakanov retained the general concept of a retro-style with Russian cuisine, updated by a young chef, a fresh team, a more refined menu and an attractive interior.

In the original menu, there are many classic dishes typical of Russian northern cuisine in the modern author's version.

Visitors to the restaurant, for example, can:

• Order a Ladoga whitefish, a little smoked on alder sawdust;
• To taste cutlery from venison, which is served with wet bilberries;
• Pamper yourself with lamb tongues, stewed with meat sauce, to which marinated green pepper, cream and forest mushrooms are added.

A significant contribution to the promotion of the restaurant was made by Kozyrev Evgeny, the chef of the renovated institution.

The name of the restaurant "Severyanin" - on the one hand, embodies the concept of the cuisine of the northern peoples, on the other - it recalls the poet Igor Severyanin, a bright representative of Russian literature, who created in the Silver Age.

Kozyrev Eugene: biography

As Eugene tells us about himself, he turned out to be by chance in the profession. To try myself in cooking for the first time advised him grandfather, who worked as a professional confectioner.

The young man was carried away by this craft, soon he mastered the specialty of a technologist in the Kingisepp professional technical school. After passing the service, he worked in several catering establishments to gain practical skills.

To date, Kozyrev Evgeni masterfully mastered his profession. He skillfully develops menus, created an effective team of high-class chefs, working in the right working rhythm. He is very good at communicating with visitors in the hall.

He received invaluable experience during the work of the chef in the boutique restaurant of Italian cuisine "Piano Piano". There Kozyrev Eugene was able to offer restaurant visitors dishes of high-quality Italian cuisine, with the complete absence of products from Italy.

From the interview of the chef

The restaurant "Piano Piano" was opened even before the introduction of sanctions prohibitions. As soon as it became clear that many imported products would soon be inaccessible, chefs of all restaurants quickly had to purchase all their remains.

As Yevgeny Kozyrev recalls, his team had only a couple of months to work out a new menu, while they "finished off" the remnants of the old products. It turned out that a new institution was opened from scratch. Of course, the practical experience during this period was fairly decent.

About his cook school Kozyrev Eugene, whose photo can be found today on the pages of some glossy publications, says that he was fortunate to take the position of a cook at the Francesco restaurant owned by the Ginza holding company. Until that moment, he had to change a lot of institutions.

In the holding "Ginza" he not only significantly improved his professional skills, but also passed a good school of discipline. He managed to become a senior shift, after which he was invited by the chef to a restaurant on the profile of Russian cuisine.

After that, he happened to work in the restaurant of the famous hotel "Astoria".

Priceless Italian experience

Kozyrev received a huge experience, working with the Italian chief in the restaurant "Piano Piano". He managed to visit Italy, when the owner of the restaurant sent him to the place of Castello de Bossi, where the partners in the supply of wine were in the castle.

There Evgeni learned to cook dishes from simple home-made Italian cuisine. In the castle there was a home oven in a huge kitchen, where piglets were baked, pizza, pasta was prepared. For a short time, Evgeni managed to obtain the necessary information more than many receive for whole years of training.

His Italian experience he skillfully implements in practice.

After the introduction of sanctions, many products had to be replaced by ours. For example, Kozyrev's friends learned how to make ricotta on their farm. He himself gets a good raw beef - bresaola. Yevgeny made good acquaintances with butchers, found quality meat, dried it, stood it in necessary conditions and served the visitors of the restaurant "Piano Piano". The responses were only positive.

From the experience of import substitution

Kozyrev recalled how sharply increased in price seafood - sea bass, dorada, lobsters. Understanding the situation, began to open farms Murmansk and Far Eastern entrepreneurs.

Kozyrev's friends rented a large room, which was equipped with a life support system for marine animals: lobsters, crabs, mussels, oysters. Deliver them alive and grow up already in St. Petersburg.

Evgeniy developed a recipe for his own bread, called "Morbido", which is translated from Italian "soft." In its composition there are red sun dried tomatoes and red onions. Visitors are very satisfied and leave only positive feedback about his dishes.