Pavel Gabyshev

Sugudai from muksun, muksun with orza pasta with baked sweet potatoes, taimen with girasol cream, foal with potato gnocchi and truffle, curceh with sorbet from cloudberries and fresh berries, «earth» from olives, powder from beetroot and green peas. Pavel not only knows what that means and how it tastes, but also knows how to cook it professionally. Pavel is the first Yakutian to work in a restaurant with two Michelin stars in Moscow.

His professional career began in the canteen of the Government House No.1. He worked under the leadership of famous cooks, including Dmitry Oznoy, Alexander Zhomir, Rustam Tangirov and Régis Trigel. He was trained at Mammoth, Matsuri, and Wild Duck restaurants. He was also trained and then worked in Moscow in «Sixty» and then in Kazakhstan for a year. He was the chef of the «Muus Khaya» restaurant, and now he works at the Artest Chef’s Table in Moscow. Actively cooperates with Yakutian institutions, conducts various projects. Support of restaurants, bars, cafes, opening them from scratch.

Pavel makes 3D projects of the kitchen, handles the arrangement of the furniture, zoning specification, the choice of equipment, is engaged in the development of the concept of the restaurant and, naturally, the menu. He travels to Russia and to Commonwealth of Independent States with fashionable gastronomic projects. The most important and global goal of the talented chef is to promote the culture of Yakutia, open a restaurant in Yakutsk, promote tourism and develop the gastronomic culture of the homeland through national food and his skills. Pavel is confident that Yakut cuisine will be able to stake its place in world cuisine and make sure that Yakutia is known through its dishes. «I love my city and want the world to know what fantastic products we have.»

Location: Yakutsk, Russia