НАСТРОЙТЕ ПАРАМЕТРЫ ИСПОЛЬЗОВАНИЯ ФАЙЛОВ COOKIE
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Chef
Chef Sergey Polyak
Sergey Polyak is a recognized professional with more than fifteen years of experience in gastronomy.
Born and raised in Belarus, he realized early on that cuisine could be more than a craft — it could be an art form, capable of creating new impressions and emotions.
Throughout his career, Sergey has led the kitchens of leading restaurants and hotels. He was at the origin of the gastronomic concept for the Kronon Park Hotel in Grodno, headed the restaurant at Fame Casino in Minsk, and served as executive chef at the Beijing Hotel and Robinson Club. A milestone in his journey was an internship at Sage, where he gained invaluable experience working at the highest level.
Sergey’s philosophy rests on three principles: uncompromising quality of ingredients, harmony of flavors, and refined presentation. His approach combines precision, attention to detail, and a contemporary culinary vision.
Today, the name Sergey Polyak is synonymous with professionalism, exceptional organization, and the ability to create a gastronomic experience that defines restaurant culture.
Sergey Polyak is a recognized professional with more than fifteen years of experience in gastronomy.
Born and raised in Belarus, he realized early on that cuisine could be more than a craft — it could be an art form, capable of creating new impressions and emotions.
Throughout his career, Sergey has led the kitchens of leading restaurants and hotels. He was at the origin of the gastronomic concept for the Kronon Park Hotel in Grodno, headed the restaurant at Fame Casino in Minsk, and served as executive chef at the Beijing Hotel and Robinson Club. A milestone in his journey was an internship at Sage, where he gained invaluable experience working at the highest level.
Sergey’s philosophy rests on three principles: uncompromising quality of ingredients, harmony of flavors, and refined presentation. His approach combines precision, attention to detail, and a contemporary culinary vision.
Today, the name Sergey Polyak is synonymous with professionalism, exceptional organization, and the ability to create a gastronomic experience that defines restaurant culture.
Sommelier
Our Sommelier’s Story: From Mechanics to the Art of Wine
Life is full of unexpected turns, surprising coincidences, and inspiring stories.
One of them is about how a trained mechanic became a true sommelier.
If you’ve already met Ivan, our sommelier, you will remember his charisma, passion, and warmth. And if not — allow us to introduce him.
Ivan is young, charismatic, and genuinely in love with his craft. He has become the soul of our restaurant. As he likes to joke with a smile:
“Technically, I should be tightening bolts and nuts, not pulling corks. That’s what I was trained for. But how dull that feels compared to wine!”
By education a mechanic, by spirit a hedonist, Ivan once left his hometown for Minsk to become part of the big city and its culinary culture. His journey began at Café de Paris, where he first felt the magic of gastronomy — that unique emotion born at the meeting point of wine and food, shared alike by guest and sommelier.
His desire to dive deeper into the world of wine led him to Vino&Vino, where he didn’t just study the assortment — he lived it. Thanks to his natural enthusiasm and talent, Ivan eventually became director of one of the network’s largest wine stores.
Today, Ivan is a recognized expert. He hosts wine lectures, masterclasses, and themed tastings — from light introductions to rich journeys through the world’s great wine regions. Listening to him is a true pleasure: he speaks simply and vividly about complex things, drawing you into Burgundy and Champagne, Tuscany and Ribera del Duero.
Life is full of unexpected turns, surprising coincidences, and inspiring stories.
One of them is about how a trained mechanic became a true sommelier.
If you’ve already met Ivan, our sommelier, you will remember his charisma, passion, and warmth. And if not — allow us to introduce him.
Ivan is young, charismatic, and genuinely in love with his craft. He has become the soul of our restaurant. As he likes to joke with a smile:
“Technically, I should be tightening bolts and nuts, not pulling corks. That’s what I was trained for. But how dull that feels compared to wine!”
By education a mechanic, by spirit a hedonist, Ivan once left his hometown for Minsk to become part of the big city and its culinary culture. His journey began at Café de Paris, where he first felt the magic of gastronomy — that unique emotion born at the meeting point of wine and food, shared alike by guest and sommelier.
His desire to dive deeper into the world of wine led him to Vino&Vino, where he didn’t just study the assortment — he lived it. Thanks to his natural enthusiasm and talent, Ivan eventually became director of one of the network’s largest wine stores.
Today, Ivan is a recognized expert. He hosts wine lectures, masterclasses, and themed tastings — from light introductions to rich journeys through the world’s great wine regions. Listening to him is a true pleasure: he speaks simply and vividly about complex things, drawing you into Burgundy and Champagne, Tuscany and Ribera del Duero.