Chief profile: Mirko Dzago

I agree, it’s not fair for everyone to know about good restaurants, but few know about the chefs who cook there and create the menu. As The Fashion Vibes, we decided to remedy this situation and created the “Chief Survey” section, where we will introduce you to the main chefs not only in Moscow, but throughout Russia.

The Italian chef Mirko Dzago knows not only every fan of Patriarch Ponds, but also a person who, in principle, knows at least a little about the kitchen. You can try their meals at Onest, Bro&N and Aist restaurants in Moscow. If you suddenly find yourself in Rostov-on-Don by the will of fate, do not pass by La Fabbrica – this is another Mirko project.

Therefore, until you google what else the chef is known for, we recommend that you study his biography in our material. Shall we begin?

Mirko Dzago.

He is 52 years old

Chief of Onest restaurants; “Stork” mentioned in MICHELIN Moscow-2022; Brand chef of Bro&N and La Fabbrica restaurants (Rostov-on-Don).

Ever since I was given a small pot when I was a kid and I started playing with it. I was four then.

I like to cook everything: salads, pasta, fish and meat dishes. I love everything that is connected with vegetables in all their forms and manifestations. Where without sweets.

Each cuisine is good and interesting in its own way. Of course, as an Italian I love Italian food, but of course everyone does too. Every culture is rich and interesting in its own way, and every cuisine in the world should be made with spirit.

Directly “hate” – there is no such thing. Of course, if I say let’s cook creamy pasta, I will not understand it. Such a dish is very loved in Russia, but in my opinion – the opinion of an Italian – such a combination of products kills the taste of mushrooms. Anything, but please, no cream on the pasta.

It’s a very difficult and interesting question as all the dishes I’ve tried are associated with memories. There is one that evokes vivid memories and impressions – tomatoes, bread and olive oil. I cook it as part of the Via con me set on Onest – it’s linked to my childhood with a meal my friend’s mom cooked.

I also tried okroshka when I first came to Russia. To be honest, I was shocked at how interesting and unusual the taste was at the time.

One time, employees made a mess in the hallway and kitchen, and I slammed the door with my left hand in anger, and I broke.

My mother never cooked, my grandmother did. I always expected rice to be on the table, it was my favorite dish. My grandmother also cooked incredibly delicious gnocchi with tomatoes. And daddy cooked a bitter misto (stewed veal, veal, chicken, and veal head dish – Approx. Ed) – I loved him too.

What the chef always eats. No it is not. We usually don’t have time to eat. Yes try, but eat whole as a guest, no.

There’s absolutely nothing like that!

For communication. Because you are in constant communication with all the staff of the restaurant, and also because I can bring joy and pleasure to people through food.

It is also an opportunity to constantly learn about new tastes, cultures and interesting combinations.

This question must be answered by the guest! And I believe I haven’t invented my tastiest and best dish yet.

His restaurant to promote a personal idea and philosophy. And of course my children have a happy future.