Chef Michael offers outstanding cuisine to make those special occasions gastronomically unforgettable. Menus are thoughtfully constructed in consultation with the host, utilizing only the freshest seasonal ingredients. Whether an intimate gathering or an elaborate feast, Michael can help you create a successful and memorable get-together.
Price Range: Contact for rates
Languages: English, Russian
I take simple ingredients and dress them in something extravagant.
My focus is creating flavorful, beautiful-looking meals with an emphasis on innovation and purity. I am always trying to incorporate a wide range of ingredients into my style and seek to craft meals that are bursting with flavor and nutritional content. I incorporate my love for cooking with the technical knowledge that I have acquired from my studies at the French Culinary Institute.
My arsenal now includes techniques inspired by Molecular Gastronomy, but I believe that food doesn’t have to be fussy or difficult in order to be interesting and delicious. I have been experimenting recently with deconstructing classic dishes, highlighting each component with top-quality ingredients and creating a new eating experience.
I had not cooked anything until about 4 years ago. I was always interested in food, but my experience never went beyond eating in restaurants and admiring my wife’s mother, who is an excellent cook. After working in Finance, I took advantage of an opportunity to study at the French Culinary Institute and graduated from FCI last year. During my studies, I was interning at the Dutch in NYC. After completion of my courses, I started working in Park Avenue Winter.
During my time at Park Avenue I started my catering business called “Cooking With You and For You” through which I work with customers to bring the restaurant to your door! I think it is important to volunteer as well and have helped at events such as the James Beard Foundation “Taste of the NFL” with Bobby Flay.
South Richmond Hill, NY
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