Profile of the chief: Egor Makarov

Agree, it is not fair that everyone knows about good restaurants, but only a few know about the chefs who cook there and create the menu. We at The Fashion Vibes decided to fix this situation and created the section “Chef Profile”, where we will introduce you to the main chefs not only in Moscow, but throughout Russia.

This time we are talking with Egor Makarov, the chef of the Buro Tsum restaurant in Moscow. By the way, he is the best young chef of the capital, and not only we, but also the jury of the Silver Triangle competition, which determines the most talented young people who have chosen the culinary profession, thinks so. Once the winners were Vladimir Mukhin, Ivan and Sergei Berezutsky, Georgy Troyan and other well-known chefs. But now it’s not about them.

Before Buro Tsum, Egor Makarov worked for four years under Andrey Shmakov’s leadership at Savva, rising to the position of skull. Then he left the same position at the Strelka Bar project, and then became the chef at the Copernicus restaurant. Then came Glenn Ballis’ Far East, and then Buro. And now the chef is preparing in full swing for the opening of the new project of Dina Khabirova and Vitaly Shimansky, the Buro bistro, which they promise to present at the end of the summer.

Read everything else about Yegor Makarov in his profile below. So, shall we start?

Egor Makarov.

I am 29 years old.

Desk. Tsum, Buro bistro, Sixty

It all started when I graduated from a physics and math focused school with only a C in physics and suddenly realized that I was tired of all this. And went to study at a culinary school.

My favorite is meat. Especially marbled beef. That’s why I remember with pleasure the time when I headed the Primebeef Academy as a chef; there I had the opportunity to learn almost everything about it. But in principle, I love to cook absolutely everything and get absolute pleasure from it.

In my opinion, every cuisine has many delicious dishes and when you look at them, their numbers are almost the same. It is a big plus to be able to mix different cuisines in one dish, then you get a result that is more than good. For example, when you combine Italian recipes with Japanese products.

Unfortunately, there are none. Perhaps they will reappear.

Each period of study brings with it many different discoveries and new products in terms of gastronomy. At one time it was Russian-French cuisine, then Asian cuisine and so on. Now I am passionate about Korean cuisine and the latest discovery for me was heh (a type of cold Korean snack made from raw meat, fish or seafood). Premium. to organise.) from wild sea bass.

Lazy dumplings with cottage cheese and condensed milk.

Many people think that a chef only cooks and invents new dishes and does nothing else. These people have not seen the boss’s computer where my every work day begins.

Pickled jalapeno peppers. My introduction to it didn’t start off so well: when I first tried it, I felt unbearably sick. I like spicy food in general. For example, my favorite wasabi fits into my diet at any time of day.

Because I’m coming there on Saturday. But all kidding aside, I really do spend a lot of time in the kitchen. At Buro. Tsum has one of the biggest menus in town; we tried to shorten it a few times but the guests resisted. Now we’re getting ready to open a new project, Buro Bistro, and my whole life is in the kitchen. But I can honestly say that I love my job as long as I enjoy it. There’s room for creativity, my math brain and so much more.

Meatballs and everything related to it. By the way, during the pandemic, I even had my own little manti venture.

Open a steakhouse serving your own unique cuisine.