The main Russian restaurateur about himself and his business. Interesting about the automation of the restaurant business and not only

The main Russian restaurateur talks about himself and his business with irony, but he conducts business very seriously and even strictly in relation to his own employees. And with all seriousness refers to such a factor as luck.

“I love to share everything: authority, experience, to a lesser extent money,” says Arkady Novikov. He has enough of all this. The most famous Russian restaurateur He opened his first restaurant in 1992. Then he had to feed the students of the technical school with lunch, in the building of which his Sirena restaurant was located, but he quickly moved on to a much more solvent audience. In 2005, the Yolki-Palki network appeared, and then Prime Star, which became steps into a more mass segment. But still, Novikov's restaurants are, first of all, haute cuisine and interiors where celebrities look harmonious, many of whom he is well acquainted with. He has dozens of successful projects to his credit. different countries. The restaurant business is fleeting, and establishments quickly go out of fashion, but the percentage of long-lived Novikov projects is surprisingly high. Even the same "Siren" still exists and will probably celebrate its 25th anniversary in 2 years.

When Novikov spoke about the fact that he loves to share powers, he meant partners, not his employees. It is easier to do business with partners (“you can share responsibility”), and most of his restaurants are only half owned by him. The rest falls on a very diverse company of people and organizations - from show business stars to major players in the restaurant market like the Ginza Project or even agro-industrial holdings - such as Miratorg. “It is difficult to manage a company that is not centralized. It would be possible to somehow optimize purchases, build logistics, but we have many different projects, each with its own characteristics,” Novikov complains. But then he adds: “But it’s interesting!”

And if in various projects there are “its own characteristics”, then in the management of the Novikov Group total centralization: “I am very authoritarian. I control everything myself, and if people do not do what I ask them to do, then I ... then I can swear. Novikov pronounces the last phrase in an emphatically soft tone, almost insinuating. There is nothing surprising in this approach. The chef is king and god in the kitchen. Novikov is a chef whose “kitchen” now employs nearly 10,000 people.

"All marketing research in my head,” Novikov dismisses with a laugh when asked if he does market research before launching a project. In the case of Moscow, he is, of course, right. No marketing company can boast 30 years of experience in this market. But other cities? He has projects from Dubai to London. The last one is a special one. A kind of pinnacle for any restaurateur. And Novikov proudly speaks of the brainchild to which he gave his name. Novikov English restaurant critics smashed to smithereens - and for excessive pathos, and for prices, and for the owner's acquaintance with Putin. But this seems to have only increased the number of visitors. Novikov is proud of the turnover - he names a truly impressive amount: “Just don’t tell anyone! This is a huge amount for a restaurant!” He does not directly answer the question about profit, but “we paid for it in 3 years” sounds confident and proud. “On the street where we opened Novikov, the rent has increased one and a half to two times! Opposite us, a room was rented for 9 million pounds,” Novikov looks expectantly at the reaction. - Well, you, say “Wow!”, These are wow what numbers!

We did the right job, we chose the right format and place. But most importantly, we were just lucky.

It was a very risky project. A huge restaurant (actually actually two restaurants in one room) with 300 employees, which cost a lot of money and was also the first serious step in a completely new and very competitive market. There were more chances for failure than for success, but… “We did the right job, we chose the right format and place. But most importantly, we were just lucky. And even now, knowing all the difficulties of the London market, you understand how lucky you really are,” this time Novikov answers without his usual irony, when it is not clear whether he is joking or telling the truth. It can be seen that he takes such a concept as luck with all seriousness.

“I never know how long a restaurant will last. There are exceptions - now we are doing 3 restaurants at once at the Badaevsky plant (Badaevsky, or Trekhgorny, brewery- a monument of industrial architecture of the XIX century. - approx. RBC). And all this will be only for 3-4 years, because then the plant is rebuilt. A restaurant has a lifespan, but usually you don't know it." It is all the more difficult to say how long the restaurant empire will live. But we can definitely say that Novikov will never leave her. “If I could assemble a team that could solve all issues without me, then I would sit and rest, do nothing. This is my dream,” he says cheerfully. And it is clear that this time he does not even expect that the interlocutor will believe him.

Igor Olegovich Bukharov is one of the most famous culinary specialists and restaurateurs in Russia, and also publishes such magazines as Distiller and Winemania. Recently, he has been teaching at the Institute of Industry Management. In the restaurant business of Russia, he became an innovator and opened the first haute cuisine.

The article will consider a detailed biography of Igor Olegovich Bukharov and how he came to this business.

early years

The most famous Russian restaurateur was born on June 3, 1960 in the family of a Moscow military man. Despite the fact that he was born in the capital of Russia, some time after the appearance of his son, his parents moved to Germany. It was necessary to do this because of the work of Igor's father.

His mother and father are Russian by nationality. During his youth, Igor Bukharov's grandfather was a popular singer classical style and sang more than once in the most eminent theaters Soviet Union, which were Odessa, Mariinsky and Bolshoy.

After graduating from high school in Weimar, Igor was of average height (175 cm) and was not a very athletic young man, in his own words. A photo of Bukharov Igor Olegovich at a young age is not provided anywhere in the media.

After he became an adult, the young man joined the army, where he was assigned to a motorized rifle division, which is located near Murmansk. So he served the prescribed two years and went back home.

After demobilization, Igor Olegovich Bukharov could not collect all the documents for applying to the university in time and found himself without a place of study and any work. Because of this, he had to get a part-time job as an assistant cook in one of the Moscow restaurants. This work was recommended to him by a friend Konstantin Ilyutin.

This incident played a crucial role in the further career of Igor Olegovich Bukharov.

Business

For six whole years, Igor had to learn the art of cooking, in which he managed to achieve good success. After completing his work at Budapest, he was invited to another popular restaurant called Aist for the position of deputy director. Further, he began to rise further in the restaurant business and began to manage the Hamburger Cafeteria.

Also while working in managerial positions in famous restaurants he received higher education at the Georgy Plekhanov Institute with a degree in economics in public catering.

Already in 1997, Igor Olegovich Bukharov was elected as president of the Federation of Restaurateurs of Russia, which is part of an international organization of 40 member countries. After receiving many achievements in the field, he is called to work as the manager of the "Kremlin" food unit.

Personal life

For 17 years, Igor Olegovich Bukharov has been married to the actress and famous TV presenter Larisa Guzeeva, who is best known for the Let's Get Married TV program.

At the time of his marriage, his wife had 2 divorces behind her and she raised her son George, whom Igor immediately began to consider his family. And some time after the conclusion of the union, their daughter Olga was born.

The secret behind Chips' appeal lies in its modernity and versatility. The institution, located in a three-story building, operates in the formats of a restaurant, bar and nightclub. Fashionable conceptual interior, picturesque view of the historic city center, many entertainment events and excellent cuisine attract lovers of glamor and social events. IN extensive menu delicacies of French and Italian cuisine, grilled dishes, Japanese rolls, khachapuri and author's seasonal offers.

5. Sky Lounge Restaurant 18+

oldest panoramic restaurant capital is located on the 22nd floor of the building of the Academy of Sciences. The unique layout separates huge hall to booths, each of which has access to a balcony and access to the longest bar counter in Moscow. The restaurant offers a magnificent panorama, it is famous as a place from where you can see the most beautiful sunsets in the city. The menu includes gastronomic dishes of European and Japanese cuisine, elite varieties of tea, phytococktails and fresh juices.

6. Restaurant "Tinatin" 18+

It is not difficult to guess why the Tinatin restaurant has such a name. The owner of this establishment is the famous Tina Kandelaki, a true lover of Georgian cuisine.

7. Restaurant Balchug 5

The project of the famous restaurateur Arkady Novikov is a complex that includes a restaurant, a bar and a karaoke hall. The restaurant hall is decorated in a Mediterranean style, the interior of the karaoke hall is inspired by Southeast Asia, and the bar is dominated by classical European aesthetics. The cuisine of the restaurant is extremely diverse, in the menu you can find European, Italian, Russian, Caucasian, Asian, Japanese, exotic dishes. This is a favorite party place for Moscow yuppies and amateur vocalists.

8. Vanilla Restaurant 0+

The panoramic windows of the Vanil restaurant reach the floor and offer a picturesque view of the old streets of the Moscow center and the Cathedral of Christ the Savior. A stylish colonnade, an abundance of mirrors, glass tables and large sofas with cushions give the atmosphere of the institution a spirit of modernity and originality. Exquisite dishes of Russian, French and Japanese cuisine are prepared under the guidance of famous chef from France Kamel Benamar. Guests of the restaurant can choose fresh fish and seafood for their order.

9. Restaurant "Prisoner of the Caucasus" 18+

The theme restaurant was created based on the popular Soviet comedy, and each of the four halls represents one of the movie scenes. There is a “comrade Saakhov’s study” with carpets and daggers on the walls, a Caucasian courtyard with a huge plane tree towering in the middle of the hall, a wine cellar, a donkey and a trout pond. Kebabs, khachapuri, grilled quail, chicken tabaka and basturma prepared by Caucasian chefs will not leave indifferent even the most picky gourmet.

10. Restaurant-ship "Lastochka" 18+

The romantic floating restaurant is located on a two-deck motor ship. Guests of Lastochka combine a gastronomic meal and a comfortable stay with a walk along the Moscow River and sightseeing of the capital. In summer, the upper deck of the ship turns into an open veranda, where lovers gather to dine on fresh air. In the cold season, it is glazed and becomes the main hall of the restaurant with a magnificent panoramic view.

11. Restaurant-bar "Clouds" 18+

The wide snow-white sofas of the Oblaka restaurant beckon to sit comfortably on them, light white curtains on the huge panoramic windows create a special atmosphere of lightness and airiness. Here you can try familiar dishes European cuisine in the author's interpretation, taste fish and meat baked on coals, and warm up by the fireplace. At the end of the week and holidays Oblaka works in the format of a nightclub, its halls host concerts of popular musical groups.

12. Osteria "Montiroli" 0+

Hospitable Italian restaurant with a homely atmosphere serving authentic dishes mediterranean cuisine and branded author's compositions of the Montiroli family from Tuscany - restaurateurs in four generations. The atmosphere of this establishment is truly Italian, all interior items, from floor tiles to furniture and accessories, were brought from the Apennine Peninsula. In "Montiroli" you can easily chat with the chef, buy in a gastronomic shop italian pastas and sauces.

13. Restaurant "Fish Bazaar" 0+

In a popular place for lovers of fish and seafood dishes, you can try king crabs and lobsters, seventeen varieties of oysters from different oceans of the planet, and even the famous Japanese delicacy - puffer fish. Guests choose fresh fish and other marine life for ordered dishes in aquariums located in the halls of the restaurant. Italian chef Luigi Rossi adheres to the traditional concept of Mediterranean cuisine, which makes it possible to experience the unique natural taste seafood.

14. Turandot Restaurant 18+

"Turandot" is a real baroque palace, one of the most spectacular and majestic restaurants in the capital. The unparalleled luxury of French Renaissance palaces is recreated in the halls of an old mansion of the 18th century. Painted silks and gilding, antique mirrors and crystal, French tapestries and Chinese vases, exquisite fireplaces and furniture amaze the imagination and take guests back to the Golden Age. french art. The menu contains classic dishes French, Chinese and Japanese cuisine.

15. Restaurant "Uzbekistan" 18+

The legendary restaurant of oriental cuisine, which has existed since Soviet times, is decorated in a colorful Asian style master designers from Tashkent. Paintings on the ceilings, wall mosaics, patterned carvings, bright carpets and low sofas with pillows immerse guests in the atmosphere of an oriental fairy tale. The restaurant serves authentic Uzbek, Arabic, Azerbaijani and pan-asian cuisine. In the evenings, guests are entertained by exquisite Asian melodies and dances of oriental beauties.

16. Dragon Temple Restaurant 18+

The unusual interior of the restaurant takes guests to an exotic Chinese courtyard. Guests are greeted by a huge carved dragon, releasing jets of water from its mouth, a stream flows right through the hall, in which Japanese carps and red-eared turtles swim, decorative mandarin ducks walk along the carved bridges. The menu features Chinese and Japanese cuisine, with a separate chef responsible for each culinary section. live fish guests can choose establishments in the aquarium to prepare the ordered dishes.

17. Restaurant-yacht "Chaika"

A modern two-deck yacht provides guests with all the conditions for a pleasant stay in an atmosphere of luxury and romance. The stylish interior with sofa areas, fine wood furniture, original finishes and an open kitchen creates maximum comfort and convenience. In winter, the decks are divided into halls and VIP rooms for intimate secluded relaxation; in the warm season, the entire deck space of the yacht is transformed into an open summer veranda. Chefs Dominico Filippone and Sang Keun delight gourmets gourmet dishes Italian, European and Asian cuisine.

18. Restaurant Luce

Conceptual wine restaurant decorated in the style of a New York cafe. Here you can taste the wines of the famous Tuscan brand Frescobaldi, which is included in the lists of the best noble drinks world and produced in Italy since the 1300s. The taste of fine wines will be emphasized by dishes of author's cuisine, original compositions according to the recipes of the Italian provinces, classical positions of European and Russian cuisine.

19. MoMo Restaurant 18+

The main elements of the decor of the restaurant "MoMo" - natural wood and an abundance of living evergreens, which create a cozy and relaxed atmosphere of a paradise in the halls of the institution. Flaviano Biasatti, the famous master of high Italian cuisine, presents to the guests a menu that combines the authentic flavors of popular mediterranean dishes, satisfying home cooking, original author's compositions and fine wines from the institution's collection.

Look for a person with whom you will be interested

Find a couple

One of the first restaurateurs was a Frenchman Rourteau, who in 1582 founded a restaurant in Paris La Tour d "Argent (fr.) - "Silver Tower". It was the first establishment in Paris to feature white tablecloths, clean dishes and a culture of service. His restaurant owes its name to the sparkles of mica that showered the building in which it was located - a tower in the Renaissance style. french king Henry III became a regular and often dropped in after a hunt to taste potted chicken or heron pâté. In the 17th century, Cardinal Richelieu frequented the place, who was served a goose with plums. And Louis XIV came there to dine with the whole court from Versailles itself. For the Duc de Richelieu (great-nephew of the cardinal) they cooked beef there for thirty different ways, and the Marquise de Sevigne went there to drink chocolate. "Silver Tower" was the best French restaurant until the revolution of 1789, when it was defeated by the insurgent people.

Reference

La Tour d'Argent is located in one of the tallest buildings in Paris. From the windows of the famous restaurant opens
stunning views of the Seine and Notre Dame Cathedral. The famous Table Museum is located in the same historic building. This restaurant was loved by Alexandre Dumas and Prince Demidov, Emile Zola and Honore de Balzac, Napoleon III and Bismarck. Receptions were held here in honor of the monarchs, and the entire Russian royal family left their autographs in the book of honored guests. They say that the King of France Henry IV liked to dine in the restaurant. It was the Tour d'Arzhan restaurant that inspired the creators of the famous animated film "Ratatouille" (fr. Ratatouille). The filmmakers spent many months in this restaurant, studying all the intricacies of the process culinary arts.

Famous restaurateurs XVIII and early XIX centuries: Bovillier, Meo, Robert, Rose, Borel, Legac, the brothers Veri, Neve and Balin.

The main purpose of restaurants in the 18th century was to prepare and serve dishes that the visitor ordered according to his taste. The first restaurant in the usual sense for us (when visitors sit at separate tables, choose food from the menu, and the restaurant's opening hours are fixed) was founded in 1782 by a gentleman named Beauvilliers and was named Grand Taverne de Londres.

Famous restaurateurs of the XIX century: Verdier - Maisons d'Or, Bignon, Brebant, Rish from " English cafe”, Peter, Vefur from Frere Provence.

Restaurateurs of our time

Alain Ducasse- owner of more than 20 restaurants worldwide. The most interesting thing is that in all his restaurants Alain Ducasse is listed as a chef, despite the fact that this place is occupied by completely different people. The name of Alain Ducasse has become a kind of brand. Alain Ducasse is one of the most famous chefs modernity. Dozens of famous chefs are his students, hundreds of haute cuisine lovers visit his restaurants every day, his books on gastronomy are known all over the world.

Another legend french cooking - Paul Bocuse- restaurateur, chef, founder International Competition Bocuse d’Or Haute Cuisine chefs, one of the founders of the "new cuisine" (nouvelle cuisine): compared to the traditional "haute cuisine" (haute cuisine), it is less caloric, the focus is on the freshness and quality of the ingredients. In addition, Bocuse was the first of the chefs to become a public figure, appearing on TV screens and magazine covers. He did a lot to popularize French cuisine, traveling around the world, discovering culinary schools and participating in various business projects. Despite his venerable age (83), Bocuse is still full of energy and ideas, combining work in his gastronomic restaurant with the promotion of their projects in France and other countries of the world.

Gordon Ramsay- British chef of Scottish origin, MBE, known as the first
Scotsman, honored three stars Michelin. Popular host of the British TV shows The F-Word, Ramsay's Kitchen Nightmares (TV show) and Hell's Kitchen (TV show), as well as their American TV twins. Interestingly, Gordon Ramsay in total owns 13 Michelin stars - an achievement that only French chefs could boast before. Despite his extremely quick-tempered and straightforward nature, which has led to conflicts more than once, Ramsay is famous for his good attitude towards his subordinates. From 1993 to 2005, only 15% of his subordinates left the holding for one reason or another. Ramsay is a vocal opponent of the concept of vegetarianism, however, recognizing that being a vegetarian or not is a personal choice for each person.

Joel Robuchon, France - the owner of 14 restaurants around the world, has received numerous awards and prizes, including three Michelin stars and a total of 25 stars! This is more than any other chef in the world. In 2003, he received the rank of officer of the Legion of Honor, and at one time the Gault Millau guide named him chef of the century (in 1990). Winner of the National Prize and the gold medal of the French Academy of Culinary Arts, as well as the gold medal of the Paris Chefs Corporation. Member of the French Academy of Culinary Arts and Council of the Order of Merit in the field Agriculture. President of the culinary department of the best workers of France.

According to Joel Robuchon, The future of restaurants is not eating food in a formal, sterile atmosphere, but closer interaction with the people who prepare these dishes. When a customer watches a dish being prepared, he sees how much effort and care goes into it.

Arkady Novikov, Russia is the creator and owner of more than 30 restaurants. In 1992, Arkady Novikov opened his first restaurant, Sirena, offering a menu of
exotic for that time seafood. Later, in 1994, Novikov opens a French restaurant "Club T", and in 1996 the first post-Soviet restaurant of Russian cuisine " royal hunt"become" calling card"city and Russian cuisine in general. In the same year, Arkady Novikov opened the first democratic restaurant with Russian cuisine and the Russian concept of "Yolki-Palki", which later turned into a chain, and in 1997 - the White Sun of the Desert restaurant. One of founders and member of the coordinating council of the Federation of Restaurateurs and Hoteliers, as well as the winner of the GQ-2004 Person of the Year award in the Restaurateur of the Year nomination.

Rostislav Ordovsky-Tanaevsky Blanco, Russia - owner restaurant company Rosinter. His first restaurant, El Rincon Espanol, was opened in the lobby of the Moskva Hotel on Manezhnaya Square. In 1991, after negotiations that lasted whole year, a lease agreement was signed and an elite restaurant was built Swiss cuisine"Le Chalet". In 1992, Rostislav began planning the creation of his first restaurants quick service. The first concept was "Kombi" s, fast food restaurants, and the second - "Rostik" s, restaurants serving fried chicken.

Russian Andrew Dellos is known as a person who has mastered not only the art of decor and real "haute" cooking, but also mastered European culture in all its manifestations. After all, he not only has a kitchen that meets the highest French standards, but also the atmosphere, staff, interior and even guests. Asked how ideas for his restaurants are born, Andrei Dellos says that "any big idea comes from the ravings of a madman."

“In our restaurants, all visitors are actors,” the restaurateur notes, “and with each new restaurant, the theatrical coefficient increases dramatically.” Founded by Andrey Dellos, the restaurant " Cafe Pushkin"- the only Russian restaurant included in the list of 25 the best restaurants Europe according to the Financial Times.

Savely Libkin, Ukraine - the owner of the restaurants "Steakhouse. Meat and Wine”, “Dacha”, “Kompot”, co-author of the Prague restaurant “La Veranda”.

Anatoly Komm- head of the Russian molecular cuisine, owner of several restaurants in Moscow and Geneva, the only Russian chef,
honored with a mention in the international guide "Michelin". Anatoly Komm managed the almost impossible. He was able to prove that Russian dumplings and borscht can be an equally fertile field for culinary fantasies and experiments like spanish gazpacho or Italian minestrone. Thanks to Komm, haute cuisine connoisseurs realized that Soviet dishes that seemed so banal until recently (vinaigrette, Russian salad, herring under a fur coat) can take on the most unpredictable and technically perfect form.

- (fr.; this. see the previous word). Restaurant owner. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. RESTAURANT owner of a restaurant, establishment for drinking strong drinks with kitchen. A complete dictionary of foreign ... ... Dictionary of foreign words of the Russian language

restaurateur- a, m. restaurateur m. 1. outdated. Owner, owner of a restaurant. ALS 1. The owner of a food establishment. Dal. Restaurateurs are the best innkeepers in Paris where you can dine. You will be served a list of dishes, with a sign of their price; choosing what... Historical Dictionary of Gallicisms of the Russian Language

RESTAURANT, restaurateur, husband. (French retaurateur) (obsolete). Owner, restaurant owner. Explanatory Dictionary of Ushakov. D.N. Ushakov. 1935 1940 ... Explanatory Dictionary of Ushakov

This was the name on the ships of the tsarist fleet of a private person who kept an officer's desk. Samoilov K.I. Marine Dictionary. M. L .: State Naval Publishing House of the NKVMF of the USSR, 1941 ... Marine Dictionary

Exist., number of synonyms: 5 restaurant owner (1) restaurateur (1) restaurant owner ... Synonym dictionary

M. Owner, owner of a restaurant. Explanatory Dictionary of Ephraim. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language Efremova

Restaurateur, restaurateurs, restaurateur, restaurateurs, restaurateur, restaurateurs, restaurateur, restaurateurs, restaurateur, restaurateurs, restaurateur, restaurateurs (Source: "Full accentuated paradigm according to A. A. Zaliznyak") ... Forms of words

restaurateur- restaurateur, and ... Russian spelling dictionary

restaurateur- a, h., stop. Vlasnik of the restaurant… Ukrainian glossy dictionary

restaurateur- the name of a person’s family, the identity is rare ... Spelling Dictionary of Ukrainian Movies

Books

• Jamie's Choice Cakes Desserts and Pastries by Oliver J. Jamie and Friends is a new book series based on recipes curated for readers by world renowned British chef Jamie Oliver. . TV presenter, supporter of healthy ...
• , Kekhter I.. Igor Kekhter - restaurateur, member of the International Gastronomy Guild. From 2013 to 2016 he was the mayor of Suzdal. Owner of the cucumber farm restaurant, Kechter enjoys exploring and…
• Stand your ground. Secrets and recipes for liqueurs from the cellars of the Golden Ring, Igor Kekhter. Igor Kekhter is a restaurateur, a member of the International Gastronomy Guild. From 2013 to 2016 he was the mayor of Suzdal. The owner of the farm restaurant `Cucumber`, Kechter enjoys exploring and…