A love for cooking in case of Vladimir Bogozhavets appeared in childhood. "My mother and grandmother cooked very delicious food” - says chef. - I loved to witness the process and help them. Therefore, at an early age, I knew that I wanted to become a Chef. "After school Vladimir Bogozhavets received a specialized secondary and then higher education (Plekhanov Russian University of Economics specialty “process engineering”). Bogozhavets Vladimir started his cooperation with Novikov Group beginning with the project "Gusyatnikoff" - from the Chef to sous-chef. He worked in the position of Sous-chef in the restaurant BOLSHOI. Together with our colleagues Alexander Ibragimov created the cuisine at LUCE. Vladimir helped to develop the Russian menu in the restaurant "Aist". One of the projects - cafe "Tchaikovsky", where Vladimir Bogozhavets was invited for the position of Chef. Since March 2014 - Chef at Arkady Novikov’s new project "5642 VYSOTA." Vladimir Bogozhavets preferred kitchen style simple. He believes that food should be simple, understandable, and most importantly - delicious. "In the preparation of a dish, it is important to use the high quality products, as well as comply with the principles of seasonality," - says Chef.