Alexey Belikov is a chef of the Vanil since 2017.
Alexey used to like cooking at home in Beslan when he was a kid. Later he graduated from the economic faculty, which was helpful with his future career.
When Alexey arrived in Moscow, he worked as a sous-chef in the Strelka Bar with the chef Natalie Horsting. He truly believes that this experience influenced his potential and created his exclusive style of cooking. At the same time he worked in restaurants on the water Lastochka and Ponton.
Since February 2014 he worked as a sous-chef in Yernika, later, when he was only 27, he became a chef of the FoodEmbassy. In 2016 he interned in the Ritz Paris hotel.
Now Alexey Belikov is a chef of the Vanil restaurant. He says, that a good chef beside cooking should rise his own team.