Photography Mikhail Shaikov Chef Ambassador. Cook & Chef Institute
Working in my kitchen, creating new dishes for restaurants or cafes, I give my soul, myself, my power and creativity. Of course, this is only one part of the job. The second, no less important part I lay on my tools. Knowing the perfect alloy, the thickness of the walls and bottom of the stew-pans, frying pans, grills - roasting will be perfect. Knowing the sharpness of knife blades - my vegetable slicing will come out stable in size and thickness. I trust Bergner my best recipes and this result of work will always please my guests.

Mikhail Shaikov

Signature Chef

Mikhail Shaikov
Date of birth: 23.02.1990
Education:
2004-2009 Saint-Petersburg’s Economic and technological College of nutrition. 
Specialization: Food service technologist

Experience:
2008-2010 – Food-court and café “Polundra”, St.Petersburg, Russia
2010-2011 – Army. A military cook.
2011-2013 –...

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Mikhail Shaikov
Date of birth: 23.02.1990
Education:
2004-2009 Saint-Petersburg’s Economic and technological College of nutrition. 
Specialization: Food service technologist

Experience:
2008-2010 – Food-court and café “Polundra”, St.Petersburg, Russia
2010-2011 – Army. A military cook.
2011-2013 – Sous-chef at the restaurant Takao, St.Petersburg, Russia
2013-2015 – Head of hot station at the restaurant Fazenda, St.Petersburg, Russia
2015-2016 - expedition, Severnaya Zemlya, the island Golomyanny, Russia
2009-2016 – catering at the restaurant Summer Palace, Russia
2016-2017 - Sous-chef at the restaurant Takao, St.Petersburg, Russia
2017-2018 – Head of hot station at the restaurant Zima-Leto, St.Petersburg, Russia  
2017-2018 – Head of hot station at the hotel “G9”, St.Petersburg, Russia
2018-2019 – Head of hot station at the restaurant “All seasons”, St.Petersburg, Russia

2019 – Head of hot station at the restaurant “Ketch Up”, UAE, Dubai 

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Recipes. The Cook & Chef Institute
 
  • Photography recipe Borsh-Espuma

    Appetizers

    Borsh-Espuma
  • Photography recipe Dorada with asparagus and souse holandes

    Fish

    Dorada with asparagus and souse holandes
Recipes by Mikhail Shaikov

Chefs Ambassadors