0 February 15, 2016, 13:37

The 41-year-old actress secretly married. The star, who for a long time was in a civil marriage with 35-year-old actor Yuri Kolokolnikov, immediately after parting, had an affair with capital businessman Dmitry Borisov. According to the couple's friends, the actress and restaurateur are already officially married, but do not want to advertise their relationship.

The soloist of the Auktyon group, Leonid Fedorov, confirmed to Star Hit the information that Rappoport and Borisov legalized relations.

It is worth noting that Borisov, the owner of the Jean-Jacques and John Donne restaurant chains, moved from Moscow to St. Petersburg for the sake of Xenia. The ex-wife of a businessman - 30-year-old artist Marusya Sevastyanova - and their 10-year-old daughter remained in the capital.

Having moved to St. Petersburg, Borisov not so long ago opened a new institution there, Rubinstein, not far from the Maly Drama Theater, in which Rappoport plays. According to the restaurant staff, things are not going as well in St. Petersburg as in Moscow. But, apparently, business excites Dmitry less than family happiness.

Recall that Ksenia Rappoport was with actor Yuri Kolokolnikov for a long time, in 2011 their daughter Sofia was born. Former lovers get along well with each other. The actress also has a 21-year-old daughter, Aglaya, from businessman Viktor Tarasov. Aglaya Tarasova followed in the footsteps of her mother and also began to act in films, she became famous thanks to the series "Interns".

Former advertiser, rentier, chef and restaurant family owner. All these are milestones in the biography of Dima Borisov, who, after the crisis, decided to invest $ 11 million in his dream and launch "Dima Borisov's family of restaurants." Many colleagues in the shop joke that if you constantly post news regarding the opening of a new establishment of a Kiev restaurateur, then the news feeds will be clogged with messages on a gastronomic topic. Dima Borisov kindly agreed to talk to the reviewer and told what a restaurant means to him, why he believes only in personalized communication on social networks, what needs to be done to promote the establishment, and what services should be used for this purpose.

Why did you decide to go into the restaurant business? Can you be called a profile investor who understands the risks or a connoisseur of good food, service and presentation?

A restaurant cannot be called a business. Yes, some money is generated, the norms of profitability are observed. This is a living organism, which is very unsteady in terms of feedback from guests. Until recently, in Ukraine, it was possible to invest $1 million in a restaurant that will be part of the chain and wait for a return on investment from 5 to 10 years, because 50% of the entire operating income goes to the owners of the chain. The result on the market showed that it is not effective. Everyone around is making money, except for investors. According to world practice, 95% of restaurants are family businesses. This is a personalized business, when a visitor goes to a specific person, whether he is the owner or the chef. For me, this is my favorite thing. I came to the restaurant because I have been immersed in gastronomy since childhood and eventually became a chef. My gastronomic tastes were brought up by my grandmother. I liked planting different crops, going deep into the process and enjoying it.

I didn't just get into the restaurant business. At the time of the crisis in 2008, I had about $ 11 million of “conditional capital”. I was actively engaged in real estate, built cottage townships. When the crisis hit, there was nothing to do. Then I decided to throw all my strength into my favorite business, which I constantly put off. For almost a year, my friends and I organized parties in my house on Osokorki, many friends, I cook. At some point, my wife began to give each a hat, and therefore, in February 2010, I opened the Barsuk restaurant. I am a chef, and I build the whole concept of a restaurant around a restaurant, not a restaurant project.

How many restaurants are included in the "family of Dima Borisov's restaurants"?

At the moment, Badger, Foodtourist, GastroRock, Botsad, Oxota Na Ovets, BabyRock, Pivbar are operating. There are fundamental things that in my perception should be in a restaurant. First, it is personification. You know who you are going to. Everyone knows my bosses, everyone knows Dima Borisov. This is how you can work if you manage up to 10 restaurants. In Kiev, I will definitely not have more than ten restaurants, although we have more than 20 unsold formats. Secondly, a unique gastronomic menu. For example, in Foodtourist you can order borscht in a head of cabbage. This is the foundation with a marketing approach, when you clearly work with demand and audience. The restaurant is your home, and the guests are your friends.

Are you already experiencing a return on investment?

Oh sure. They used to say that the restaurant "unwinds" 3-6 months. Bullshit is everything. In fact, already in the first month you get planned indicators. If we talk about Oxota Na Ovets, then the return on investment is planned a year after the opening. As for other institutions, this period is six months. The average profitability of a restaurant in the Ukrainian market is less than 15%. It is much higher for me, because I grow 90% of the products myself.

When you planned to promote your restaurants, were social networks positioned as the main channel of communication with the audience?

Not positioned and not positioned. For me, Facebook is my online diary and personalized communication with friends and followers. I will never believe that Facebook can work effectively as a communication channel. I'm not ready to outsource communication to digital agencies that don't speak my language. It doesn't make sense. The next day, half of my friends will ban me, because they will see by commas that this is not Dima Borisov. The utopianism of advertisers who, after the death of the advertising market, switched to digital, lies in the fact that they sell brands a pseudo-communication channel. It doesn't work because the power of the social network is that it is a personal communication between two individuals. Why is Facebook actively developing? Because it's 100% honest. Effective communication using the social network is only honest, personal communication with a friend. It so happened that I like to describe my life, to be constantly in touch, to use gadgets. I'm just describing my life. This is also an opportunity to invite guests to your restaurants.

On Facebook you have 4.9 thousand friends and 3.7 thousand subscribers. Is this audience enough to fill the "restaurants of the Dima Borisov family"?

In the spring of this year, I decided to get confused and make a representative sample of the restaurants that were open at that time. I got an indicator of 17% of guests who know Dima Borisov, follow his social media accounts and visit his establishments. I think that number is even lower now. At Oxota Na Ovets, 98% of people shy away when I greet them. They don't know who I am. These are stars, politicians who come to me thanks to word of mouth. Unfortunately, in terms of such fundamental values ​​as personification and a well-thought-out strategy for years, there is no competitive environment among real restaurants. My conditional competitors are Savely Libkin and Sergey Gusovsky. As soon as they truly sincerely communicate with their guests, they are public and go to restaurants to them. But we work in different cities and in different segments.

But 17% is not enough...

I agree. The rest of the guests come by recommendation. I also have a layer of 2-3% of people who sow negative information about me or my restaurants. Sometimes, even without ever visiting me. Yes, and in Kiev there is nowhere to go. Everywhere one "restaurant projects". Before the opening of "Badger", I was on the strength of 5 restaurants in Kiev. And then, by accident.

Have you used direct advertising?

No. Conditionally there is a promo, for example - our joint program in the evening show on "Prosto Radio". Or on the TV channel "TET" the program "Croutons", on which we cook, discuss gastronomic and gastronomic topics. Yes, it makes sense to communicate to attract guests, but there is no point in direct advertising, because I have problems with seats. Demand exceeds supply. At the same time, the restaurant does not earn such money to spend it on "pseudo-advertising".

How do you feel about social media advertising?

I don’t believe in it and don’t see the point in it, because I myself form a marketing message at the moment when I want, with a certain intonation and contacts, I attract friends with a tag. If we are talking about a brand of the mass segment, then this thing works. But this does not apply to monobrands and personal restaurants.

It is difficult to disagree with the fact that after some time, demand will not exceed supply ...

I do not think so. Any product that is created must get better every day. Any growth strategy should be built around improving what you do. This is infinity.

The topic of discount cards is well developed in Ukraine. What are you planning to implement in your restaurants?

This is not the case in Europe. At the moment, we have launched a special gastroFamily mobile application, which allows you to get points for a check in a restaurant. Points can be exchanged for a glass of lemonade, lunch, steak, a bottle of wine, corporate party, etc. The application will be available for all popular mobile phone platforms.

In addition to the Facebook page, you have a personal website. Do you also communicate with the audience through it?

No. The site acts as a personal business card, which tells about me, lists the services and services provided.

Do you have a VKontakte page?

No. This is a completely different audience that cannot afford to go to restaurants.

Do you involve bloggers to promote your restaurants?

I work only with Theme Travkin. For me, he acts as a technical expert. I can sort out my own pages on social networks, but there are a lot of technical nuances. We need to start a team of techies who will deal with these issues. But for now, I don't need it.

That is, no one is engaged in the promotion of the pages of your restaurants on Facebook?

No. Again, my personal presence is off scale on the social network. Everyone turns to me and wants personal communication with me. This is an indicator of a personalized communication channel. True, we recently conducted an experiment. The pig Nasturtium lives in the gastro-cafe "Botsad", which communicates with users on Facebook on its own behalf Nasturstiya Botsadovskaya. I see that activity has increased. But this is banter.

Do you think Foursquare's geolocation service is attractive for the restaurant business?

I think yes. However, this service is designed for innovators and increases the audience by only 20%. This is a very specific audience. Most patrons will not come to a restaurant to check in and get a drink. I think that Foursquare as a service can be interesting for Ukrainian restaurant. First, it's free. Secondly, it is focused on a restaurant or a product. The only downside is the pseudo value. If you bought something and received a bonus for it, this is a value, but if you just noted that you are here, no. At the same time, last year GastroRock was in first place among Ukrainian restaurants in terms of check-ins in Foursquare.

Is there a guarantee of success for a restaurant that communicates with the audience through social networks?

Exists. This is a personal and honest communication with the guest. I can’t imagine that Steve Jobs put someone on his page and forced them to respond to letters and messages.

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The fact that 41-year-old Ksenia Rappoport and 35-year-old Yuri Kolokolnikov are on the verge of parting has been talked about in the acting party for a long time. The actors were in no hurry to the registry office, despite the fact that they have a 5-year-old daughter Sofia. Civil spouses lived in two cities - Yuri in Moscow, and Ksenia in St. Petersburg, along with her daughter from marriage to businessman Viktor Tarasov - Aglaya-Daria, now she is the star of the TV series "Interns".

In August last year, Rappoport did not fly to the festival in Vyborg, where Yuri presented his debut directorial work “Mama Daragai!”, In which he shot a common-law wife. The rumors have been confirmed. Now the actress is seen in the company of businessman Dmitry Borisov. The 39-year-old owner of the Jean-Jacques and John Donne restaurant chains recently opened a new restaurant in the city on the Neva - Rubinstein is located next to the Maly Drama Theater, where Rappoport serves. As it turned out, Dmitry and Xenia are connected by something more than just a romance.

“They are officially married, but they don’t want to advertise,” Leonid Fedorov, leader of the Auktyon group, told StarHit. “Dima and I have known each other for nineteen years, he invited me to the opening of Rubinstein, where, of course, he was with Ksenia.”

Borisov's friends told StarHit that for the sake of Xenia, he moved to St. Petersburg from Moscow, leaving his ex-wife, 30-year-old artist Marusya Sevastyanova, and 10-year-old daughter in the capital. True, according to the employees of his establishments, things in St. Petersburg are not going as well as in Moscow.

“Business is not going well here: they closed Jean-Jacques on Vasilyevsky Island, John Donne didn’t go either,” admits the manager of one of the restaurants. - Fortunately, the stars that often visit St. Petersburg still come to us. For example, Danila Kozlovsky likes to have breakfast in Jean-Jacques on Marata Street, he prefers porridge. Nikolai Noskov loves our tomato soup. And the Zapashny brothers - chicken breast with salsa and coconut-mango sauce.

About space

Borisov: When I was 40 years old, I gave myself a 50-year gift of space flight. I paid 10 thousand dollars to one company - in total it costs 120, you have to pay gradually. They have 8 clinics around the world, one in Israel. I passed all the checks there, and I am an astronaut: I was allowed to fly after 10 years. Now I have to take tests every two years. After all, it is strange to live life without flying into space in the 21st century.

The doctors said I was amazing. They gave loads, twisted in a centrifuge. I get out of there, and they ask me: “What is your emotional state?” “None,” I say. They put it somewhere, twisted it, I ... [don't care]. They say I have a low stress threshold. And I told them: “Have you ever been given ... [beaten] by Soviet cops? You are now in a Soviet hospital, ... go to understand whether it is emotional. Emotionally, in principle, the fact that today I have a day off is the only one this year. I really wasn't impressed by your experiments."

About the theater

Borisov: Is it signed up?

Kesoyan: Yes.

Borisov: Then now I'll erase everything, I can.

Kesoyan: Stop doing that.

Borisov: I think the interview took place.

Kesoyan: Yes, in principle, you can already turn around now.

Borisov: I'll tell you that Dima Sergeev and I (co-owner of the Ginza Project restaurant group. - Note. ed.) we will make a new institution. He's very talented, thoughtful - awesome dude.

Kesoyan: Aren't you tired of all this yet?

Borisov: From what? I haven't opened anything in Moscow for three years. Vice versa! I came here for a week at the end of January and caught a crazy wave here. Not mine, not even ours. Not even our generation. I feel some. And during this time we opened ...

Kesoyan: What bards?

Borisov:"Bardeli"! This is Galya and her husband Johan. Three storey building. The bar there is made by Roma the Merciful. I was taken to him at the Tea Room, and I tasted the best cocktail ever in my life. Some kind of small white dry dry. I don't know what it was, but it justifies the existence of the entire bar culture. I don't like mixed drinks - I like vodka, whiskey, wine, sake. And Roma agreed to make a bar for us in this Bardeli. The first floor is a bar, the second - a restaurant and a huge roof.

And the half-open kitchen is also the second floor of the Bardeli

© Nadezhda Panina

3 of 8

Bar on the ground floor

© Nadezhda Panina

4 out of 8

Vegetarian thali: cinnamon-clove broccoli, chicory, kohlrabi, charcoal-grilled carrots, fennel curry with cheesy apple jacket, dal, homemade yogurt raita with chat masala, mint sauce, basmati rice with saffron and green cardamom and nan on charcoal from whole-grain spelt with herbs and garlic

© Nadezhda Panina

5 out of 8

Appetizers in Vegetarian Dinners: Churumuri, Khandwi (yogurt-coated chickpeas with curry leaves and coconut), saffron tortilla wedge with spicy sauce, potato wedges and chili chutney and charcoal paneer marinated in fenugreek with mustard oil

© Nadezhda Panina

6 out of 8

Non-Vegetarian Lamb Dinner Thali: Dal, Homemade Yogurt Raita with Chat Masala, Mint Sauce, Saffron Green Cardamom Basmati Rice, Sheep Rib Hello Goa! in chili sauce, Ciao Maharaj spicy lamb seekh kebab and charcoal naan from whole grain spelt with herbs and garlic

© Nadezhda Panina

7 out of 8

Indian kulfi ice cream with kashmiri saffron and pistachios

© Nadezhda Panina

8 out of 8

Kesoyan: Wait, how did these guys agree to the presence of alcohol - they are so enlightened.

Borisov: They are interested, because we do not make them a tavern, but a theater. We have, for example, red chairs, plastic, like they are at the stall. Because theater. Because the performance is interesting.

Kesoyan: And what are you going to put there?

Borisov: This whole place is a performance. The Strait is a performance, of course. And "Jean-Jacques" is a performance. Any institution in general is a performance. Therefore, I insist on a respectful attitude towards the waiter and bartender, because they are actors. If you are not doing catering, but applying for a city place, then this is a theater.

Kesoyan: There is a certain sham moment in the theater.

Borisov: And in a restaurant?

Kesoyan: But this can't happen in a restaurant.

Borisov: The restaurant is a props. Let's take Pushkin. What's this? Boom absolutely.

Kesoyan: But food cannot be props.

Borisov: Do you think if good theater is not real?

Kesoyan: The theater was created in order to put a person in certain conditions and pull him out of mediocrity.

Borisov: I think that the theater was created in order for ..., who consider themselves actors, to do something worthy there. And then it turned out that the public still needs it.

Kesoyan: Everyman gets hooked on any spectacle.

Borisov: And what's wrong with that? Even the word itself is beautiful - "everyman". From the word "life". Come on, write the word "philistine"! This is now, it seems to me, an important word. Go to Nikitsky Boulevard - there are tens of thousands of people every day. Trees are still growing on Tverskaya now - I like it very much. There is nothing nicer than the people on Tverskaya.

Kesoyan: I don't think people are assholes. I think that these are quite simple and funny people.

Borisov: I consider the townsfolk to be my partners. You have something derogatory in that word. But for me it's the other way around...

Borisov at the table with Philip Dzyadko and Elena Kamenskaya

About TV

Borisov: I collect ashtrays. Do you see how I live? Like a typical layman. There are no more bohemia in the 21st century. And there is nothing more disgusting than the phrase: "I have not watched TV for five years, seven years, for two years."

Kesoyan: Why?

Borisov: Because it's vulgar. Because - don't look - you're an asshole.

Kesoyan: We will not be published in Afisha - they don't watch TV there.

Borisov: But the founder of Afisha, Ilya Tsentsiper, I'm sure, is watching TV. Because a person who does not watch TV does not understand what is happening in the world. For example, I don't step into the shit on purpose, which is lying on the street. Accidentally - if I walk down the street. I know there's shit on the street. For example, I do not run down the street in search of maniacs. Or I do not run on the street in search of gopota. But to pretend that this is not the case is vulgarity.

Kesoyan: Do you think TV is just a source of information?

Borisov: Pretending that you are bohemian and live in an ivory tower is vulgarity! You don't watch telly, the telly watches you. See what's in front of me.

Kesoyan: Yes, there is a notebook in front of you!

Borisov: Log into Facebook on your phone. I do not have Facebook.

Kesoyan: What's up with Facebook?

Borisov: I have a notepad and a phone with my friends' numbers. And I am a layman. What did people do when they didn't have a TV? Did you listen to the radio? Do you know that every person in the Soviet world has a radio station and we still pay for it. And the end of the Russian world will come when this radio station is turned on for everyone. They will simply say: “Good morning” - and we will wake up in another country. And then Sveta Kesoyan will throw away her iPhone. And Mamut will close the Poster. It will be enough just to hear: "Good morning, Russians." But the existence of people like Lyuba Arkus and the magazine saves us from turning on the radio point. Have you been reading the magazine "Seance" for a long time?

Kesoyan: I haven't seen him for a long time.

Borisov: I'll give you - I have two numbers in the car. Or here is Khrzhanovsky, who is hacking his film in London, he saves us from turning on the radio. Lenya Fedorov, who recorded an album in Tel Aviv on my ears. Or he made the installation “The Seagull-Swallow” in our “Strait” with the architect Brodsky ... Brodsky saves. Great people save us from turning on the radio.

Sandwiches with fried mackerel, smoked salmon, egg salad, herring, beef tartare, each 150 rub

2 of 7

White mushroom soup with noodles, 320 rub

3 of 7

Baked chicken with burnt butter, 750 r.

4 of 7

Pelmeni with pork, 390 rub

5 out of 7

Grilled mackerel, 560 rub

6 out of 7

Stewed beef brisket with mint barley, 580 rub.

7 out of 7

About the metaphysical baguette

Borisov: Yesterday my daughter said to me: “If at school they ask what dad does, can I say that my dad opened a brothel?”

Kesoyan: Haven't asked yet?

Borisov: No, and this is happiness. Her question means that we have instilled in our children a passion for the Russian language - even for such stupid semi-decent images. But if your children start joking at the language level, then you can feel like a parent. Yesterday I allowed her to watch TV: if she has an irony, then everything is possible then. In the same theater there is an assessment, work with the subject. And of course, the entire restaurant business is also a theater. Or work with the subject.

Kesoyan: You are often accused of not eating in your places.

Borisov: Well, yes, they scolded "Jean-Jacques" about food. At John Donne, Vasya Utkin and I became friends with Sebby Canyon, who made the Voronezh restaurant. He is a fourth generation Australian butcher. And somehow some punks stuck to us at night - we scattered them on Nikitsky. A hell of a cloud of years ago, when the first Jean-Jacques opened, the menu was made for us by the chef of the White Square. What's his name?

Kesoyan: Eric Le Provo.

Borisov: Because for a year we then blew everything up. "Jean-Jacques" must be what he is. A place that in any country of the world, in any metropolis, is a maximum of 100 meters from any entrance of a residential building. We must return there, to this point - "Jean-Jacques" was so invented.

I came up with it when I lived in West Berlin - very unfashionable at that time. I went to Paris Bar - it's still a legendary place - and I thought, what the fuck am I supposed to live in my beloved hometown without leaving my apartment? Why can't my girlfriend go out to the cafe on the corner in her pajamas? When ugg boots appeared, they confirmed my idea that you can go to restaurants everywhere in slippers: I put it on my bare foot and went for a coffee. This is the whole idea of ​​Jean-Jacques.

There is a problem - where to get a good baguette in the morning? But somewhere he will take. If a baguette is needed, it will appear. I am sure that even in Soviet times, without even knowing what a baguette was, there were people who every morning, perhaps in some metaphysical way, woke up with a baguette. If they needed him.

Mitya Borisov with partners and comrades

Lara Katsova, TV presenter, brand chef

Igor Gurovich, designer

Elena Kamenskaya, art historian

Vasily Utkin, "editor-in-chief" of John Donne pubs

Dmitry Borisov is a professional TV journalist and host of the evening news on the First Federal Channel. He became widely known after he took the place of Andrei Malakhov in the program "Let them talk."

Childhood and youth

Dmitry was born on August 15, 1985 in Ukrainian Chernivtsi, in a family of philologists. Parents often changed their place of residence, so in early childhood the boy had a chance to travel around the world. He managed to live in the Lithuanian Panevezys, then spent several years in Siberia, and went to the first class already in Moscow.

While still a schoolboy, Dmitry became interested in journalism. He read a lot, was the editor of the school newspaper, and already in high school he managed to get a job at the Ekho Moskvy radio station. A 16-year-old boy wrote a letter to the management in which he proposed the idea of ​​a new program. Of course, they did not immediately trust him to make the transfer, but they took him to the information department.

Soon, Borisov was assigned to host a daily news program, and in the evenings his voice could be heard on the Sunday music program Silver (later Argentum, Fellow Travelers).

Career

In 2006, Dmitry was invited to Channel One as a news anchor. By that time, he had gained considerable experience on the air, so his new colleagues were extremely surprised by such high professionalism at such a young age.

In parallel, Borisov graduated from the Faculty of History and Philology of the Russian University for the Humanities, where his father still teaches, and entered graduate school. Studying did not prevent him from becoming the best TV presenter of the season in 2008, and in 2009 - the finalist of the TEFI award. Two years later, he was entrusted with hosting the Vremya program.

Before the 2014 Olympics, the host took part in the torchbearer relay race in Moscow, during the Olympics, together with Kirill Nabutov, Andrei Malakhov and Ivan Urgant, he joined the Channel One team, which covered the main events of the games.

In 2015, Dmitry headed the "daughter" of the channel - "Channel One. World Wide Web”, which broadcasts Russian programs to other countries.

But wide popularity came to Borisov in August 2017, when he replaced Andrei Malakhov in the super-popular talk show Let Them Talk. Skeptics predicted Dmitry "creative suicide" in this situation, but, as the airs of the first updated programs showed, Borisov managed to keep the program "afloat". Moreover, Andrey himself, who is a good friend of Dmitry and has long been looking for a worthy replacement, “betrothed” him to this position. Malakhov himself went to the channel "Russia", which gave him great freedom for creativity, multiplied by a high salary.

Personal life of Dmitry Borisov

Little is known about the off-screen life of a slender, handsome presenter. In 2009, he had a high-profile romantic story with singer Yulia Savicheva. Dmitry was so in love that he even dedicated a song to the artist and performed it publicly on the air.

However, the matter never came to a wedding, and in 2014 Yulia became the wife of Alexander Arshinov, to whom she later gave birth to a child. Since then, Dmitry was no longer seen in any serious relationship with girls, often appears in the company of a small decorative dog. Dmitry Borisov now Assuming the post of host of "Let them talk", Dmitry Borisov promised the audience to refresh the format of the program.

Dmitry Borisov kicked out a political scientist from "Let them talk"

In one of the first episodes, he kicked Ukrainian political scientist Dmitry Suvorov out of the studio, who spoke approvingly about the death of Givi, Motorola and Rada deputy Irina Berezhnaya. Borisov asked him to leave the studio for disrespect, and he left to the cries of "Shame."