The pioneer of Russia’s meat gastronomy, a person who has made a seemingly impossible thing and persuaded the natives of Krasnodar Krai that barbecue is not the best use for a good piece of meat. Having brilliantly implemented the Skotina project in Kuban’s capital and gathered 60 meat producers from Russia’s southern regions at his cooperative, Tahir has decided to share his philosophy with Moscow dwellers. He has brought his best recipes and Russian South products to the capital city.
A young and very talented chef from Kazan roasts the best Kuban meat for Moscow dwellers. Pretty tangled geography, isn’t it? Bulat has never regretted trading his oil industry career for a chef’s uniform. He mastered the art of cooking in Kazan, his home city, and even opened his own restaurant Kama where he cooked modern Tatar dishes. However, the Tatars turned out to be very conservative, so now Bulat is developing his chef’s talent in Moscow. He promises that at Yuzhane he is going to put a bigger emphasis on seasonality, introduce a fresh perspective on Southern cuisine, and even cook something truly Tatar at times.
Having built his career from waiter to director, Andrey knows all the traps and pitfalls of restaurant business very well. If Tahir is the commander of the Southern troops, then Andrey is our active duty officer. He supports the spirits of the team, and analyses all our blunders and mistakes. He is responsible for hospitality, level of service, and the attitude of all the restaurant’s personnel. It’s him who has created a team working so smoothly and in unison. Andrey’s motto is: never look back!
Vlad's specialty is an engineer, he graduated from the faculty of the automotive industry, that’s why he understands the work process of every mechanism in our bar, and he can truly «tune» every cocktail. His inspiration is mostly confection, at least that’s what he says himself.
Dmitriy's profession is a foundry worker. But instead of melting metal he had chosen to pour exquisite wines from all over the world to wine glasses. He’s already fifteen years in the restaurant business, and he knows everything about combinations of meat and wine. To be honest, he knows so much about meat, that he could’ve easily replaced our chef Bulat, if he wanted to.