Member Name: Alexander Belkovich

Age (birthday): 22.11.1984

City: Severodvinsk, Arkhangelsk region

Job: Belka restaurant (St. Petersburg)

Family: married, have children

Found an inaccuracy? Let's fix the questionnaire

Reading this article:

Alexander Belkovich was born on November 22, 1984 in the small naval town of Severodvinsk in the Arkhangelsk region. From the age of six he was passionate about cooking.

Now an experienced brand chef of a large chain of restaurants in St. Petersburg, the owner of his own culinary school and the star of the STS TV channel, with a smile on his lips, recalls how, in his youth, he presented a homemade super sandwich with bread and sausages and made yogurt home cooking according to your own recipe.

When Sasha was in the 9th grade, he began to think about how to study to be a cook. He even came up with the idea of ​​getting a job at McDonald's.

In 2000, he graduated from the Arkhangelsk cooperative technical school, after which he moved to live in the capital and began to think about getting a job in one of the kitchens of Moscow restaurants.

At the age of 26, the guy was able to become the curator of 7 restaurants that were considered the most fashionable in Russia: Plyushkin, Ginza Project, Volga-Volga, Terrassa, Moscow, Baranka, Mansarda, Ribay.

Alexander assures that not only culinary skills, but also the vein of a true businessman helped him achieve success. Thus, restaurants began to be a success with regular customers. At the age of 17, it was difficult to find a place in the capital, there were even cases when Sasha was left without work without paying benefits.

One day he was in the kitchen of Correa's, under the guidance of Puerto-American chef Isaac Correa, who taught him all the basics of work. This man became a teacher for Sasha and inspired him to new achievements. Together they collaborated for 5 years. Moscow allowed Sasha to discover his talent, and in 2006 the guy moved to St. Petersburg, where he began working as a chef in the Ginza Project network.

Alexander always gives himself to work, tries to give energy to his wards and inspire masterpieces, he does not sit still, moving around the kitchen. Despite the fact that success came to Sasha at a young age, he was not overtaken by star fever. He assures that snobbery has a detrimental effect on work, and therefore he does not have time for these nonsense.

Belkovich is not only a talented chef, but also in 2010 he published his cookbook called "Open Kitchen", where he presented readers with interesting dishes based on simple products.

Belkovich calls his secret of success the ability to develop his flair and correctly understand the tastes of people visiting his restaurants. Thanks to the ability to feel the taste of many, special combinations, he was able to create dishes that appeal to all guests of the institution.

Alexander is ambitious, purposeful and hardworking, he devotes a lot of time to work and is always ready for new discoveries. In 2015, he became the host of the show “Masterchef. Children". Since 2017, she has been working on the show "Just a Kitchen" as a host, demonstrating that even from available ingredients from modern shops, anyone can cook a restaurant dish.

In addition to cooking, Alexander enjoys snowboarding, boxing, playing basketball and traveling. Married to his wife Olga, together parents raise a sweet daughter named Isabella. In 2017, Alexander and Olga had a son.

Alexander's photo

The chef has an Instagram where you can see many personal photos from everyday life.

Gotta be furious
to get results.
Gordon Ramsay

The most famous chefs in the world have achieved fame, honor and respect. What is the secret of their success? The answer is simple - they are doing what they love. Some of them are descendants of culinary dynasties, continuers of family traditions. But mostly they are simple boys and girls from not very wealthy families. They had talent and followed their dreams. And they became those about whom they respectfully speak and write. The popularity of TV shows with their participation just rolls over. Books with author's recipes famous chefs They sell out like hot cakes instantly. Recognized maestros conduct educational courses and open culinary schools where they share their secrets.

Famous chefs of the past

François Vatel

Born in Paris in 1631. French chef and maître d', employed first by Nicolas Fouquet and then from 1663 by the Prince of Condé. A great organizer of receptions, an unsurpassed chef, a trendsetter in culinary fashion and a talented manager of that time. François was so smart that he could manage the administration of an entire state. He was very devoted to his work, and professional duty and reputation were above all for him. At one of the receptions in the Chantilly castle, organized in honor of Louis XV, the unexpected happened. Firstly, the number of arrivals turned out to be almost twice as much as expected. Secondly, there was not enough roast for everyone, and the next day there was an overlay with the supply of fresh fish. And many more minor troubles that ruined the picture of an ideal celebration. Vatel, who hardly slept during the preparation for the festival, was depressed and morally broken. So he became a hostage of honor. Considering his reputation tarnished and his career over, he decides to commit suicide. The tragedy occurred on April 24, 1671. He was only 40 years old. In the historical drama "Vatel" (2000 release), his image comes to life before us thanks to the unsurpassed Gerard Depardieu.

Jean Antelme Brillat-Savarin

Born April 1, 1755. A very talented and versatile individual. In addition to various sciences, he was a musician. Also a culinary restaurant critic and a real gourmet, who knows a lot about gastronomic pleasures. He has many works to his credit. But his work on cooking is especially famous - a real passion that has settled in his heart forever. The book "Physiology of Taste", published in 1825 (2 months before his death), was instantly disassembled into quotations that have become known to this day as aphorisms. For many merits in various fields of activity, a street in Paris was named after him. Even in his honor, one of the varieties of French pastries got its name - "Savarin" and a variety of cheese "Brilla-Savarin". Died February 2, 1826.

Marie Antoine Karem

Born June 8, 1784 in Paris. A great cook who worked for many noble people: princes, emperors, kings. For which he was nicknamed "the cook of kings and the king of cooks." His heart lay with haute French cuisine, which he lovingly and expertly introduced to his readers. After serving for some time in St. Petersburg at the court of the emperor, he began to publish his subsequent books under the name Antonin. So they called him there, changing the name Antoine into a Russian way. He was not only an unsurpassed chef, but also a great confectioner. It is he who is credited with the invention of delicious cakes -. Died January 12, 1833.

Lucien Olivier

Lucien Olivier was born in 1838, the exact date of birth remains unknown. A talented chef who treated the Moscow beau monde with delicious dishes. So visitors to the Hermitage, and then the whole of Russia, got acquainted with the sauce from Provence and legendary salad, later named after its creator - Olivier. Died November 14, 1883. In 2008, his grave was accidentally discovered in one of the Moscow cemeteries and restored.

Auguste Escoffier

Georges Auguste Escoffier was born on October 28, 1846 in a village near Nice. French culinary specialist, restaurateur, cookbook author and critic. In the kitchen, he was considered a king. Escoffier made an invaluable contribution to the popularization and development of French cuisine. Based on ideas haute cuisine Marie-Antoine Karema, he tried to modernize them, bringing them closer to the people. Worked as a chef in many famous restaurants, as well as as a personal chef for famous people. His books are still popular today. And the "Culinary Guide" written by him, which became a bestseller, is used as a textbook. He worked at the famous Savoy Hotel and the hotels of the legendary Cesar Ritz. He was awarded high awards for his work for the benefit of France. Died February 12, 1935.

famous chefs of the present

Paul Bocuse

Born February 11, 1926 in a village near Lyon. The successor of the culinary dynasty, which originated in the 17th century. But it so happened that his grandfather is selling the family restaurant and the family is deprived of the right to use the family brand. In 1966, Paul manages to buy the family brand. This is how the Bocuse sign appears above the restaurant.

Before this joyful event, he managed to be a student of a famous chef and work in his father's restaurant. In 1961, the restaurant receives its first star, and Bocuse himself receives the title of "Best Chef of France". In 1965, the restaurant already received three Michelin stars. He has the Order of the Legion of Honor and is the author of cookery books. In 1987, he established the international culinary competition "Golden Bocuse", considered the most prestigious and held twice a year. And in 1989 and 2011, Bocuse was awarded the well-deserved title - "Chef of the Century".

Nobu Matsuhisa

Nobuyuki "Nobu" Matsuhisa was born on March 10, 1949 in Saitama, Japan. After graduating, he worked for seven years in a sushi restaurant. Then he was invited to Peru in 1973 to open a similar restaurant there. Next, Nobu travels to Alaska, where he opens his own restaurant. Unfortunately, the fire destroys the establishment. After moving to Los Angeles in 1977, he works in well-known restaurants specializing in Japanese cuisine. And in 1978 he opened his own in Beverly Hills. The restaurant quickly gains momentum and becomes a favorite place for many Hollywood celebrities. This is how Matsuhisu befriends Robert De Niro, who invites him to open a restaurant in New York. He starred in small roles in the films Austin Powers and Memoirs of a Geisha. They have many restaurants Japanese cuisine in fusion style around the world.

Wolfgang Puck

Wolfgang Joganess Puck (born Wolfgang Joganess Topfschnigg) was born on July 8, 1949 in Carinthia, Austria. Chef and restaurateur, author of books and star of cooking TV shows. And also the permanent star breadwinner, i.e. responsible for banquets and receptions after Oscars, film premieres and fashion shows. After an internship in various restaurants in France, he sets off to conquer America in 1973. The restaurant "Ma Maison" became life-changing for him. A young, but very promising and talented Wolfgang becomes not only a chef in it, but also a co-owner. In 1982, Pak opens his first restaurant. This was the start of a big success. At the moment, he owns a huge restaurant chain representing various cuisines of the world. He launched his own line of dishes and a brand of semi-finished products. Wolfgang Puck is tireless: he writes books and writes culinary columns in three dozen newspapers. The master's hobby is filming. He happily starred in several films and TV series. These were episodic roles where he played himself. Actively participates in charitable projects.

Bernard Loizeau

Born January 13, 1951. Fame came to him in 1982. He was entrusted with returning the former popularity to an institution that was previously successful. The oldest hotel with exquisite and chic cuisine soon found its lost success. In addition, the restaurant of this hotel entered the top twenty the best restaurants France (according to one of the restaurant guides - "Gomillo"). Soon, his success was also noted in Michelin - the restaurant gained a well-deserved three stars. Things are on the up! Loiseau buys this restaurant, and also becomes the owner of three more. But at some point, the lovingly built empire was shaken, and the person of Loiseau himself was criticized in the press. Rumors spread... A shift in the rankings and loss of prestige is tantamount to collapse for him. And the end of a career for Loizeau is tantamount to the end of life. Unable to bear it, he shot himself. In desperation, he left this world on February 24, 2003. This outstanding personality became the prototype of Auguste Gusteau, the famous French chef from the 2007 Ratatouille cartoon.

Alain Ducasse

Born September 13, 1956 in Orthez, France. A talented chef, a restaurateur and a successful entrepreneur - it's all about him. Alain Ducasse owns a chain of gourmet restaurants. After graduating and completing an internship, Alain in 1974 begins his career as a chef. And in 1984, disaster strikes. Ducasse gets into a plane crash. He is the only survivor of all those on board the plane. Because of the tragedy, he was bedridden for three years. After the operations and recovery process, he happily plunged into his favorite business, opening a restaurant in Monaco in 1987. Three years later, his brainchild has three Michelin stars. Since 1998, he has been the owner of a whole chain of restaurants around the world. In 2011, an establishment in Russia was added to his restaurant chain. Thanks to the gift of a manager, Ducasse built his empire. It includes elite restaurants and bistros, hotels and a culinary school, as well as an educational center for chefs. In 2003, Forbes magazine included him in the list of the most influential people in the world. Like other culinary masters, he is a Chevalier of the Order of the Legion of Honor.

Heston Blumenthal

Heston Mark Blumenthal was born on May 27, 1966 in London, England. The famous British chef, the great culinary hoaxer and tireless experimenter. Cooking captured and beckoned him from a young age. And after a family trip to a three-star restaurant, he was seized by a passionate desire to own such an institution. At that time, Haston was 16 years old. It took him over ten years to make his dream come true. During the day he worked, and at night he honed his technique, improving his culinary skills. His first restaurant was The Fat Dag, opened in 1995, where he earned his first money as a chef. This restaurant became very popular and brought fame to its owner. In 2004, he became the owner of the coveted three stars. The establishments opened later were doomed to success. And the culinary alchemist won the hearts of his visitors forever with his innovative ideas. Original and non-standard solutions distinguish him from his colleagues. Blumenthal is admired as a true guru of molecular gastronomy. - an example of a recipe from molecular cuisine. In 2000, Heston's first book was published. Others followed, as well as her own columns in popular newspapers. And since 2005, he has been mastering telespaces, thereby increasing his influence. Winner of significant and prestigious culinary awards and awards.

Gordon Ramsay

Gordon James Ramsay was born on November 8, 1966 in Scotland. Celebrity British chef and host of popular TV shows including Hell's Kitchen. After graduating from college, he gets his first job in a prestigious restaurant, moving to London. Two years later, he moves to another, more famous restaurant. But, after working in it for a year and improving his skills in the field of French cuisine, he goes to the Alps. There he gets a job at a fashionable resort restaurant. And having moved to Paris, he works there for three years. Then a year as a chef on a private yacht.

He returns to London and, after working as a chef in two restaurants, decides to start his own business. So in 1998 Gordon opens his first restaurant. Already in 2001, he was awarded three Michelin stars. Gordon's empire is growing rapidly. He owns restaurants (both in the UK and outside) and three pubs in London. Since 1996, his books have been published. And since 1998, Ramsay made his debut on television. He is the owner of honorary and prestigious titles and titles, he was awarded the Order of the British Empire.

Jamie Oliver

James Trevor "Jamie" Oliver was born on May 27, 1975 in England. Former musician and founder of his own band. Now he is a cook and restaurateur, TV presenter and author of cookery books. Many of his books have also been translated into Russian. Conducts social and charitable work. Takes difficult teenagers off the street and, by teaching them culinary skills, gives them a start in life. Graduated students are employed in charitable restaurants. Jamie promotes healthy eating and home cooking. is indicative. Most of his recipes are made up of simple ingredients. It is for the simplicity of the dishes and the availability of the products used that he received the nickname "Naked Chef". For the same reason, he named his program that way. In 2003, Jamie received the Order of the British Empire. And this is far from the only award for a worthy member of society, a wonderful chef and just a charming guy named Jamie. The TV show with his participation is simply not counted. Its restaurants are open in many cities and countries. Two of them are in Russia.

Famous female chefs

It is believed that among professional chefs, tailors and hairdressers, the best are men. But this axiom can be questioned! After all, there are many talented professional women devoted to their favorite work. They are able to adequately compete with their male counterparts, reaching unprecedented heights and receiving well-deserved rewards for their work. At the same time, breaking the prevailing stereotypes. Here are some striking examples of the many worthy ladies who have become successful chefs.

Julia Child

Delia Smith

Born July 18, 1941 in Surrey. Delia is an English chef and TV presenter. She is a bestselling culinary author. She appeared on television as a cook in the early 70s. Her authority and popularity are so great that as soon as she mentioned any product or device on the show, the percentage of sales immediately increased sharply. This phenomenon has been called the Delia Effect. Among other things, Delia (together with her husband) is the main shareholder of one of the football clubs. Her brainchild is Delia Online, where she happily connects with her readers, sharing her experiences and ideas. They respond with sincere love.

Paula Dean

She was born on January 19, 1947. The queen of American cuisine is a chef and TV presenter, restaurateur and author of more than two dozen cookbooks. He lives in the state of Georgia, owning the restaurant "Lady and Sons". A line of products and various related products are produced under her name. It opened its own network Catering. Besides, she is also an actress. And if in three dozen shows and films Paul plays herself, then the film "Elizabethtown" (filmed in 2005) is her acting work. In it, she played Aunt Dora. Also noteworthy is her work in the TV series "The house is closed for repairs." Paula has won two Emmy Awards.

Rachel Ray

Rachel Dominica Ray was born on August 25, 1968. Smart and beautiful! Although her relatives were the owners of restaurants, Rachel achieved everything herself. She conducts seminars and hosts TV shows. She became a popular TV presenter and author of a series of books, winning the love of viewers and readers. He publishes his own magazine and starred in commercials. The style of her dishes can be described as follows - quickly and simply. Rachel teaches you how to cook tasty, but on a budget. This allows you to save time and the family budget, while remaining a gourmet. The titles of the programs speak for themselves - "Food in 30 Minutes", "How to Live on $40 a Day". In 2008, according to The Forbes magazine, Ms. Ray became the highest paid chef in the world, earning $ 18 million in the previous year. Although she is not the owner of restaurants. By the way, another popular publication in 2005 included Rachel in the TOP 100 sexiest women in the world.

Elena Arzak

She was born on July 4, 1969. Spanish chef, owner of the Arzak restaurant. This is a family business in which Elena represents the fourth generation. The restaurant was founded by her ancestors back in 1897. Since childhood, she has absorbed the love of cooking and could not imagine herself outside the kitchen. She completed an internship in various restaurants in Europe. Returning home, she replaced her father, who retired. In 2012 she was awarded the title of "The Best Woman Chef in the World".

Ann-Sophie Pick

She was born on July 12, 1969. Represents a renowned culinary dynasty that began in 1889. Although at first she did not at all strive to become a chef, she studied management not only in France, but also in Japan. But when she returned home, she realized cooking was her calling. Ann-Sophie decides to start her career under her father's guidance, but he soon dies suddenly. Taking the lead, she accepted the challenge of fate with dignity. And she became the best, no matter what! She was respected by male chefs after receiving her well-deserved award - the first Michelin star. But that was just the beginning! Already in 2007, Ann-Sophie won her third star. She became the only female chef in France with the highest rating - all three stars of the popular restaurant guide. Included in the twenty richest chefs in France. In 2011, she is the "World's Best Female Chef".

Famous French, British, Italian, American, Spanish and Russian chefs are ordinary men and women. They simply did not want to surrender to circumstances and stubbornly walked towards their cherished goal. Follow your dream!

Ilya Lazerson was born on March 8, 1964 in Western Ukraine. My father was an engineer and my mother was a teacher. Quite an ordinary family. But the parents were constantly at work and Ilya had to cook dinners for himself. Perhaps this was the first impetus that pushed him to such an unusual profession. The second impetus was the frequent observation of how grandmother cooks. She often came from Vitebsk to visit. By the way. There she lived on the same street with Chagall.

The future culinary genius studied at an elite English school. His essay on the topic “Who do I want to be”, in which he wrote that he dreams of becoming a cook, shocked all the teachers of the school. He impressed others even more when, after the 8th grade, he went to the culinary college. Parents did not appreciate the extravagant step of their son. Ilya went to the gold medal, won all the city and regional chemistry olympiads, and suddenly ... a culinary school. But they realized that everything was serious and did not interfere. After studying at a technical school for 4 years and graduating with honors, Ilya joined the army.

During his service, he gained experience in cooking. But as it turned out, not enough. Therefore, immediately after the army, he enters the Technological Institute for a specialty - the technology of bread production. He graduated from the institute with a red diploma.

Craving for cooking manifested itself in Larson at a young age.

The beginning of a career path

The first serious job was the position of a chef in the newly opened Grand Hotel Europe. It was a real school. In practice, Ilya Isaakovich learned lessons in craftsmanship that he would never have received in Soviet canteens.

After Europe, Lazerson worked in several more restaurants, where he won the fame of a skilled chef. He had to feed many celebrities. For example, Maya Plisetskaya and Vladimir Putin.

But only this biography of the master is not limited. In the school-studio he opened, he conducted classes to improve culinary skills. Both specialists and housewives can study at the school - the studio is open to everyone. In addition, Ilya Isaakovich is the author of many books on cooking. In them, he reveals the secrets of how to quickly cook dinner from a minimum of products, recipes and other subtleties of cooking interesting dishes. Lazerson's cookbooks are real storehouses of information.

And now Ilya Lazerson is broadcasting the program “Ambulance” on radio “Russia”. culinary help"and" The man in the kitchen "on the radio" Zenith ". In it, he gives the usual everyday advice to radio listeners. And sometimes he learns something interesting from them. Ilya communicates with his audience freely, on an equal footing, without presenting himself as an expert. If he does not know something, he directly declares it to the listeners. But then, of course, he painstakingly searches for information and fills in the gaps.

Ilya Lazerson is a frequent guest on the culinary programs of the Food channel

Lazerson is often invited to television to participate in cooking shows. He is the presenter on the TV channel "Food".

Ilya Isaakovich is the president of the Chefs Club, a radio host and the author of 16 books. But it's not going to stop there. According to the master himself, cooking does not stand still, every day brings a new trend, new trends arise. A real master is constantly improving, he not only has a huge store of knowledge, but also knows how to apply them. His dream is to learn from such famous chefs as Charlie Trotter, Marco Pierre White. After all, Lazerson was one of the few chefs who came under the influence of foreign professionals.

Lazerson often arranges master classes

The biography of Ilya Lazerson is not very eventful. He is an ordinary person. People who are close to him confirm this fact. Ilya blushes when he hears praise addressed to him and does not like flattery. He chose his profession because, "having tried once, he got involved." He calls himself the enemy of longevity. Does not accept any diet. But the rational grain in them notes. There is a significant difference between healthy eating and delicious. Healthy is aimed at maintaining the body in a normal state, and tasty is aimed at enjoying food. Lazerson stands on the positions of a balanced diet. Meals should be complete, but low in calories.

Personal life

The wife of Ilya Lazerson, Natalya, runs everything in the house. She is an excellent organizer and knows how to arrange everything so that everyone is comfortable in the house. It was she who persuaded her husband to move out of town. Ilya Isaakovich is a city man. It is far from the village silence. In St. Petersburg they had a wonderful four-room apartment. Persuading him to move was not an easy task for his wife. The main argument was the large kitchen. This is important for a cook of his size. He took a direct part in its arrangement and design. But the children, of whom the spouses have two, were incredibly happy about the change of scenery.

Chef with his wife

The son of Lazerson followed in the footsteps of his father, is engaged in cooking. Now he is already an adult independent man and some time ago he left his parents' house. Studied at the College of Nutrition. He believes that there is no point in chasing prestige educational institution. After all, if there is talent, then skill is acquired with any crust. But without her, no one will take a job. The daughter is a schoolgirl and has not yet decided on her future profession.

In general, Ilya considers his profession exclusively male. This is hard physical and mental work.

But at home there are no psychological stresses, so often her place at the stove is inferior to her wife, who also knows how to cook wonderfully. Sometimes the master himself puts culinary experiments on the family. In a restaurant, a person should not pay for the fact that a dish is tried on it. At home, they will appreciate, advise or even criticize something.

Sometimes a talented cook likes to indulge in various dirty tricks from the store, like dumplings or instant noodles. He is not interested in eating his dishes, he wants riddles.

Once Lazerson was asked what he would like to become if he were not a cook. The answer was - the director. He really likes to read the drama first, and then look at different productions and compare. Well, if not a theater director, then Ilya Isaakovich is an unsurpassed master in the kitchen.

The material was prepared by the editors of the site site

Published on 01/25/2018

Total comments: 28

Gordon Ramsay is a British chef and cookbook author more known for his heavy temper than for his cooking prowess. In 1998, he kicked TV and movie star Joan Collins out of a restaurant in Chelsea and often insults other famous chefs. However, while he does not tolerate fools (or those he considers stupid or gets in his way), he is not arrogant. Gordon Ramsay (pictured later in the article), for example, deliberately fed his children "regular food" while they were growing up because he didn't want them to become snobs.

He and his wife Tana live in Battersea in South London. Their four children are named Megan, Jack and Holly (twins) and Matilda. The British chef is the owner of a chain of restaurants and manages many others. Gordon Ramsay's books are very popular. He also writes for The Times Saturday, BBC Food and Delicious magazines.

Early biography of Gordon Ramsay

Born November 8, 1966 in Renfrewshire, Scotland. Gordon's father did not have a permanent profession, and his mother Helen Cosgrove worked as a nurse. From the age of 5, Ramsay grew up in Stratford-upon-Avon in Workshire, England. He was the second of 4 children. Diana was his older sister, while Ronnie and Yvonne were his younger brother and sister. His early childhood is marked by abuse and neglect from his "heavy-drinking womanizer" father. At 16, Gordon left his parental home and moved to Banbury.

Sports

Ramsay played football, and at the age of 12 he was selected for the Workshire children's football team. He played for Oxford United, and at the age of 15 he was tutored by Scottish Premier League club Glasgow Rangers. Football biography of Gordon Ramsay came to an end due to a knee injury.

Chef career

By the time he was 19, he became serious about acquiring a culinary qualification and enrolled at the Rotarian-sponsored North Oxfordshire Technical College to study hospitality management. In the early 1980s he worked at the Wroxton House Hotel and Wickham Arms. Then he moved to London, where he worked in several restaurants. For almost 3 years he worked for the temperamental Marco Pierre White at Harvey's. It was here that Gordon decided to study French cuisine. On White's advice, he went to Albert Roux at Le Gavroche in Mayfair. A year later, Roux invited him to go with him as a sous chef to a ski resort in the French Alps at the Hotel Diva, and then he moved to Paris.

The British chef worked in France for 3 years, where he was mentored by Guy Savoy. There is a fact in Gordon Ramsay's biography when he accepted a less stressful job as a personal chef on a private yacht, Idlewild, based in Bermuda. After his return to London in 1993, White's business partners offered him management and a 10% stake in Rossmore. The restaurant was renamed Aubergine and soon received a Michelin star.

Own business

Wanting to manage and own a restaurant on his own, in 1997 he left the partnership and opened Gordon Ramsay in Chelsea, which earned 3 Michelin stars in 4 years. In 1999, Pétrus was launched, which received a star after 7 months, and in 2001, Gordon Ramsay in one of the most prestigious and luxurious hotels, Claridge's.

2003 was an eventful year. In January, Gordon launched a candy brand named after him for sale in supermarkets. In May, he took over the Savoy Grill, sending a representative to launch it at the same time as Pétrus, and opened the Boxwood Cafe at the Berkeley Hotel on Walton Place in Knightsbridge. When Pétrus on St. James Street was closed to prepare for the move to the Berkeley Hotel, Ramsay launched Fleur in its place. In September, Pétrus reopened. Also in 2003, the chef closed his first Gordon Ramsay and launched another establishment called Banquette at the Savoy Hotel.

In 2004 new restaurant Fleur (French for "Flower") on St. James Street was closed after only a year of operation. According to Ramsay, this was due to the end of the lease. But others have said it was because Fleur was stealing clientele from Pétrus. On January 14, 2005, Gordon closed the Amaryllis restaurant in Scotland. His losses rose to £480,000. In retrospect, Gordon said the restaurant turned away the locals by taking it too seriously, focusing on its work and not paying attention to the needs of the locals. In its place, a new one called Room Glasgo was opened.

In May 2005, Gordon added to his chain of Maze restaurants at the Marriott hotel. One of the dishes of the institution was pizza with white truffles for 100 pounds.

In 2012, in Los Angeles, in The Grove, a popular shopping area among tourists, he opened The restaurant Fat Cow. People can go there all the time, relaxing and enjoying amazing food. However, after 2 years he left this project.

Chef Gordon Ramsay continued to build a successful chain of restaurants not only in England but also in Glasgow, Ireland, Italy, France, Dubai, Tokyo, New York, Florida, Las Vegas, Atlanta, Hong Kong, Singapore and Qatar.

TV work

In 2001, Ramsay took part in the television show Faking It, where he helped future chef Ed Devlin learn the secrets of the profession. This episode won the BAFTA Award for Best Real TV Moment. Between 2004 and 2007, Gordon took part in the British television show Nightmares in Ramsay's Kitchen, which was broadcast on Channel 4. In it, the chef set up work in unsuccessful restaurants in one week.

Since 2005, the British chef has hosted The F Word on Channel 4, a program that invariably includes competitions, research food products and a project to raise animals for final preparation.

In the ITV1 reality show Hell's Kitchen, Ramsay tried to train 10 British celebrities to be a chef at a restaurant that was open at the time of the program's filming. He adapted the TV show for audiences in the United States, and continued to produce the American version of Kitchen Nightmares between 2007 and 2010.

In 2010, he was a producer and judge on the American version of MasterChef and starred in a travelogue about his trip to India, Gordon Ramsay's Great Escape. In addition, he organized a series of Ramsay's best restaurants. In the same year, he joined a group of famous chefs on a trawler to pay attention to how hundreds of thousands of sea fish are thrown overboard when fishing.

In March 2012, Fox began airing Ramsay's Hotel Hell show. In September of the same year, Gordon Ramsay's Elementary Cooking Course debuted on Channel 4.

In 2017, Gordon returned to ITV to host a new daytime show, Culinary Genius.

Publications

By 2012, he was writing articles for The Times Saturday magazine and had written 21 books. Two of them are biographies of Gordon Ramsay (Gordon Ramsay's Playing with Fire and Humble Pie).

Awards and achievements

The Gordon Ramsay restaurant in London was voted the best in the United Kingdom in the London Zagat Survey in 2001 and awarded a 3rd Michelin star, making Gordon the first Scottish chef to receive such an award.

In 2006, for achievements in the restaurant and hotel industry, Ramsay was awarded the title of officer of the order of the British Empire, and was also inducted into the Culinary Hall of Fame. In the same year, he received the Catey Award for Independent Restaurateur of the Year, becoming the third highest 3rd person in the UK. restaurant business awards.

Gordon Ramsay: biography and his family

In 1996, Ramsay married Cayetana Elizabeth Hutcheson, known as Tana, a Montessori schoolteacher. Later, the father-in-law took part in the management of Gordon's business empire. In June 2017, he was even sentenced to 6 months in prison for hacking Ramsay's computer system in 2010-11. The couple had four children.

The family lives in south London in Battersea with their bulldog Rumpole and two cats. This unrestrained but very handsome chef is worth $80 million. He earns $225,000 per episode of the TV show and earns an additional $10 million a year from his media and restaurant empire. In 2014, the couple founded the Gordon and Tana Ramsay Foundation. This organization is engaged in charitable assistance to the Great Ormond Street Children's Hospital. The article contains a photo of Gordon Ramsay and his family.

The biography of the British chef is overshadowed by the tragedy that occurred in 2016. In May, it was announced that the couple were expecting their 5th child, a boy, but Tana had a miscarriage in the 5th month of pregnancy.

The famous British chef once said in an interview with Forbes.com that the last dish he would like to have was roast beef with Yorkshire pudding and red wine sauce.

Ramsay discovered one of the secrets to his success - to be a great cook, you have to work with the greats, and that's exactly what he did.

In 2008, while filming a puffin hunt, Gordon, while descending from a 26-meter cliff, fell into icy water and almost drowned.

Well-known in culinary circles, chef Konstantin Ivlev is a guru of the restaurant business and a well-known TV presenter. Not a single important detail escapes his inquisitive gaze. Everything that is connected with delicious, gourmet food, elegant serving of dishes, he knows "five plus".

The biography of Konstantin Ivlev, for the most part, is connected with Moscow. Here he was born and lived from the age of 12. The future chef spent his early childhood abroad. Dishes from Konstantin Ivlev can be tasted at the Wicked restaurant (he is its co-owner and chief culinary specialist). Also, fans can watch the developments on the TV screen, which hosts various shows with Konstantin Ivlev (“On the Knives”, “Ask the Chef”). At the moment, Konstantin Ivlev is 43 years old. The chef's personal life is developing successfully. Long time married. He brings up his son Matvey, who is already taking his first steps in the culinary arts, and his daughter Marusya.

The beginning of the way

The path of Ivlev Konstantin to high-class restaurants began with the European-level institution "Steak House", where he ended up after the army. It is difficult to overestimate the skill of a cook in the 80s of the “perestroika” years. There were no places to eat. Konstantin Ivlev found himself by offering customers unique dishes for that time. The path to the restaurant business was accidental. The future hero of culinary programs, Konstantin Ivlev, entered the profile school for the company. He considered it pointless to continue his studies in the 10th grade: he was unlucky in his studies, but he managed to create something interesting in the kitchen. The first experience of the master is connected with serving visitors to the dining room of the institute, where up to a thousand people came per hour. Having graduated with honors from the institution, he rapidly gained “points”, constantly improving his qualifications.

A series of chef Ivlev's restaurants included the most famous places, "Rublevsky" entertainment complexes "Karo" and "Discord-2000". Chef Ivlev considers the legendary "Nostalgie" to be his life and professional school. In 1996-1997, the restaurateur worked here as a sous-chef and adopted the experience of the famous Frenchman and master culinary arts Patrick Pages.

Konstantin Ivlev received the high-profile title of "chef" at the age of 24, heading the Reporter restaurant.

Returning in 1999 to Nostalgia in a new capacity, he worked in tandem with Yuri Rozhkov.

Participation in the promotion of projects

Since the early 2000s, Konstantin Ivlev has been actively involved in promoting restaurant projects, offering various variations of author's cuisine. In Boulevard, the chef promoted eclecticism, which was popular at that time. At the same time, the menu from the Ivlev restaurant In Vino was gaining popularity. Konstantin Ivlev also participated in Konstantin Novikov's GQ-bar project, improved the positions of the White Rabbite restaurant, and was engaged in the Luciano trattoria. Dishes from Konstantin Ivlev could be tasted at the Poison cafe, L’Etranger and Zebra Square establishments. Continuously learning, the chef attends thematic training seminars and master classes from extra-class specialists in Europe and America. The activity of Konstantin Ivlev was repeatedly noted by authoritative publications. "Chef of the Year" is one of the awards he received according to Time Out magazine.

The well-known restaurateur is also a member of the Guild of Gastronomers (France), the head of the Russian Federation of Chefs and Confectioners. Together with his colleague Yuri Rozhkov, he owns the Ask the Chef culinary school.

His preference is quality ingredients. He travels a lot (both for filming TV programs and for personal purposes) and himself participates in the selection of products for restaurants. The sphere of interests of Konstantin Ivlev is reflected in Instagram, where he shares professional and personal materials. Photos and videos of Konstantin Ivlev (with his wife, children, colleagues and friends) can be viewed on his personal page in the social. networks.

Activities on television

On television, the chef acts as a popularizer of author's cuisine and the art of cooking in general. He has many loyal fans. Konstantin Ivlev is not only a competent cook, a good host, but also an attractive man. With a weight of 104 kg. He is tall, athletic, looks after himself. According to him, the chubby and rosy-cheeked cook is just a myth.

Now the videos of Konstantin Ivlev from the show "On the Knives" are very popular. The “war” against unprofessionalism in the catering sector is broadcast on TV screens and is loved by Russian viewers. Reality tours reveal the true state of affairs in the restaurant business in Russia and encourage the owners of establishments to develop and carry out regular “work on mistakes”. The TV show "Ask the Chef" will appeal to those who love to cook. The chef shares the secrets of dishes that can be easily mastered at home. The target audience of the project is cooks of any level of training (both beginners and professionals). Also on the network you can find various materials and author's recipes from a talented deli.

For book lovers, Konstantin Ivlev has prepared several printed publications. The most popular are the books My Philosophy of Cuisine and Russia Cooks at Home. Other books were co-authored with a colleague and friend of the chef, Yuri Rozhkov. Active educational activities contribute to the prosperity of the personal projects of the chef - in particular, Konstantin Ivlev's restaurant in Moscow enjoys constant popularity.

A famous restaurateur collects cook dolls. Now the collection includes more than two hundred figurines from different countries. Konstantin Ivlev pays special attention to the exhibits and keeps them in a special closet. There is also a mini-copy of Konstantin Ivlev himself among them - as a gift from the chef's wife

• 20 years ago he gave up alcohol;
• supports Dynamo Moscow;
• once a year, the Ivlev family "runs away" to rest in an exotic country, where they devote time exclusively to themselves.

Konstantin Ivlev is a good example of how a passionate person becomes successful in his business and helps others find their own path. In the chef's projects, good personnel grow up, which in the future will form the basis of a highly qualified galaxy of restaurateurs. And for the average viewer of Konstantin Ivlev's show - an occasion to relax, get creative in the kitchen and just enjoy the process of preparing delicious dishes.