{"id":8847,"date":"2018-11-12T16:51:03","date_gmt":"2018-11-12T14:51:03","guid":{"rendered":"http:\/\/chefs-summit.com\/?page_id=8847"},"modified":"2018-11-12T16:51:03","modified_gmt":"2018-11-12T14:51:03","slug":"vladimir-chistyakov","status":"publish","type":"page","link":"https:\/\/chefs-summit.com\/en\/our-speakers\/vladimir-chistyakov\/","title":{"rendered":"Vladimir Chistyakov"},"content":{"rendered":"
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Vladimir Chistyakov<\/h1>\n\t

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\"Vladimir<\/div>\n
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Vladimir Chistyakov<\/p>

<\/strong>Chef of the restaurant BURO TSUM<\/p>

Russia, Moscow<\/strong><\/p>

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\u00abSeasonal taste as a chef\u2019s tool\u00bb<\/div>\n\t
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The Chef of the new wave \u2013 the adherent of seasonal, local, farmer, he in his own unique way combines European classics and fashion trends. His signature monostyle \u2013 to give the main role in each dish to only one product, allowing two or three others emphasize its advantages and to place accents in an advantageous way. The original approach creates new tastes and gives vivid impressions.<\/p>

Vladimir, a psychologist by education, began his career as a journalist, but in 2014 he decided to change his life and entered the gastronomic school Ragout.<\/p>

After an internship at the mexican restaurant Carolina at the famous five-star resort of St Regis Punta Mita, Vladimir Chistyakov began working at the farm restaurant LavkaLavka and a year later he became the Chef of this restaurant. During this time, together with the project team, he opened the Lavkalavka burgers, as well as the Lavkalavka South restaurant.<\/p>

In 2017, Vladimir Chistyakov joined the Glenuill restaurant team, becoming an adherent of the comfort food trend.<\/p>

Since 2018 Vladimir is the chef of BURO TSUM, an elegant restaurant located on the fifth floor of the Central Department Store, a joint project of restaurateurs Dina Habirova and Vitaly Shimansky. According to the prestigious restaurant award Where to eat, BURO TSUM is in the top 10 best restaurants in Moscow.<\/p> <\/div>\n\n\t \n Back to overview<\/a>\n <\/div>\n <\/div>\n<\/div><\/div>\n<\/div>\n\n\t<\/div>\n<\/section>\n\n\n","protected":false},"excerpt":{"rendered":"

Vladimir Chistyakov Vladimir ChistyakovChef of the restaurant BURO TSUMRussia, Moscow  \u00abSeasonal taste as a chef\u2019s tool\u00bb The Chef of the new wave \u2013 the adherent of seasonal, local, farmer, he …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":8033,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-8847","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/8847","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/comments?post=8847"}],"version-history":[{"count":0,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/8847\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/8033"}],"wp:attachment":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/media?parent=8847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}