Profile of the conductor: Dmitry Golenin

I agree, it’s not really fair that everyone knows good restaurants, but only a few know the chefs who cook there and create the menu. We at The Fashion Vibes decided to correct this situation and created the “Chef Profile” section, where we will introduce you to the main chefs not only in Moscow, but all over Russia.

This time we talk with Dmitry Golenin, the chef of Sage, the most stylish restaurant on the banned social network. Many people know this place for its trendy interior and plates with foxes, deer and rabbits that are impossible not to photograph. But now we will talk about the kitchen. Believe me, it deserves a separate long conversation.

Well, before you search on Google for all the merits of Dmitry, we recommend that you study the most interesting details of the biography in our material.

Let’s get started, shall we?

Dmitry Golenin.

33 years.

Sage.

Vegetables. I constantly experiment with them and never stop discovering something new. It’s a world full of possibilities, with great potential, and it always intrigues me. We have a small but important tradition at home for everyone – every weekend I prepare a family breakfast – healthy, beautiful and delicious.

I love everything, I’m an omnivore. I try many dishes in restaurants with different cuisines from around the world. I can say for sure that I do not like spicy food, because the receptors burn and the taste is not felt.

I’m interested in cooking everything, but to be honest, I don’t like monotonous, monotonous tasks that push me to strict limits. I’m closer to improvisation.

I tried a set at the Frantzén restaurant in Stockholm a few years ago. It was an incredible gastronomic experience.

When the Pacojet, which you can make ice cream, natural fruit sorbets, desserts and mousses, broke down due to my fault. And since it would take more time to repair the equipment, we had to change the entire dessert menu within an hour.

Dark blue pasta from my mother.

In my understanding, a chef is a craftsman who works with his hands. He not only generates ideas and controls the kitchen, but also independently takes part in all processes of the restaurant. It is a big misconception that chefs just come up with new recipes, manage social networks and “shine” in various media, without appearing in their own restaurants.

Cayenne pepper, because of its spiciness.

The real excitement and reward for me is seeing a full descent into Sage. Observe the reactions of new and regular guests. I like the fact that a restaurant is a living organism where you always have to decide something, constantly move. And of course, our close-knit team, moving towards their goals with me.

Beef tartare. I believe that delicious tartare is an indicator of the quality of a restaurant. And now our 10th season tartare is on the Sage main menu. For those who don’t eat meat, I recommend you try Ramiro’s roasted pepper paste with sun-dried tomatoes from our vegan menu.

It’s about a big and strong family. I also want to open my own small restaurant.