Rating of the richest restaurateurs in Russia. Interesting about the automation of the restaurant business and not only

The emergence and development of the leisure industry contribute to the emergence in our vocabulary of new designations of professions, which until recently came across only in foreign films. Marker, sommelier, restaurateur - today these names are increasingly penetrating into our everyday vocabulary. Find out more about what a restaurateur does.

Who is a restaurateur

If the question "Restaurateur - who is this?" you are interested, then it will be easy to figure out what this person is doing. This is the owner of the restaurant or the creator of its concept, a highly professional specialist of a very wide profile, who needs to understand the intricacies of compiling a menu, selecting employees, and marketing. The restaurateur determines that the restaurant will specialize in a certain cuisine, selects a chef, and thinks over a business plan for the project. This is a professional high class, a talented manager who is busy promoting this project.

Goals and objectives of the profession

The profession of a restaurateur as a business owner belongs to the category of top management, so the main goal of this person is to make the restaurant a highly profitable enterprise. This challenging goal implies several separate tasks and directions that the owner of the food business must solve:

• development of a competitive concept;
• selection of suitable premises, required equipment for the kitchen, furniture for the interior;
• search for the necessary staff (cooks, waiters, administrator, doorman);
• attracting new customers and creating a permanent circle of visitors.

What does

From the point of view of management, a restaurateur is the organizer of the production process at a catering enterprise. He oversees the implementation of the assigned marketing tasks. The success of an establishment depends not only on the choice of dishes or the quality of their culinary preparation, but also on the competent marketing carried out by the owner. It is important to attract target audience who finds this place a pleasant place to spend their time.

The history of the emergence of the profession

The profession of a restaurateur dates back to 1582, when parisian restaurant"Tour d" Arzhan. It was founded by the talented chef Rurto, who was the owner of the tavern at the inn. In this institution, King Henry IV introduced the fashion for forks, Balzac, Bismarck, members of the Russian imperial family often came here. This institution has something to be proud of, and he rightfully bears the Michelin Star of the Red Guide, a prestigious restaurant award.

What qualities should

The profession of a restaurateur is a wide range of skills. This is not only a graduate with a specialized education, a director and owner of a restaurant, but also creative person, which will easily select the appropriate color for curtains for banquet hall or come up with a name for a new exotic culinary dish. For a restaurateur, as a business owner, it is important to have the following qualities:

• Creative approach, developed imagination - are realized in the interior design of the restaurant, the development of the original menu, the conceptually well-thought-out uniform of the waiters.
• The ability of the organizer, manager - general management of the restaurant, from the culinary subtleties of cooking to the festive program on New Year. At the same time, the restaurant is perceived not as a catering establishment, but as an analogue of an English club - this is not just a place where you can have a tasty meal, but also a way to have a good chat, spend time in a cozy atmosphere.
• Stress resistance, high efficiency - for working on an irregular schedule (late hours, weekends, holidays), which is typical for the work of workers in the leisure industry.

How to become a restaurateur

Ideally, a restaurateur, as the owner of a company, needs a basic culinary education - a specialized technical school would be the most suitable option. Although the restaurant owner is not busy working in the kitchen, but a good knowledge of the processes of food preparation will be an excellent aid to day-to-day activities, helping to make more informed and informed decisions.

Higher education

Considering that the current system of Russian higher education does not have a separate specialization in restaurant business, those who want to work in the culinary field study in the related field of Tourism (for example, Economics and Management at a Tourist Enterprise). The knowledge and competencies that students receive in this department are easily transferred to work in a restaurant and the activities of a business owner, and educational practice at catering establishments under the supervision of experienced employees will lead directly to the profession of a restaurateur in the first years.

Professional courses

Today in large cities of Russia there is an opportunity to take MBA courses (master of business administration, master of business administration) in the direction of "Management in the restaurant business". The course is suitable for restaurateurs, top managers, administrators - it will not be a full-fledged replacement for higher education, but it will good addition to a university degree. Studying online MBA courses will be a suitable alternative for those who can attend face-to-face training for restaurateurs.

Study abroad

Obtaining a diploma from a foreign university in the specialty "Restaurateur" is a good option for acquiring the necessary culinary knowledge for the subsequent professional growth of a restaurant worker to the level of an owner. Specialized Russian educational companies will help you choose the right university, take on the responsibility of submitting documents, purchasing tickets, and other chores. Well-known and prestigious universities of culinary specialization that teach the profession of a restaurateur include:

• Academy of Chefs (Italy);
• Swiss Institute culinary arts;
• Culinary School Le Cordon Bleu (branches in six countries);
• Les Roches (one of the world's best universities in the hospitality industry, represented in Switzerland, Spain and China).

Can a chef become a restaurateur?

Many well-known restaurateurs have a good culinary education and are well acquainted with restaurant cuisine. An example is Arkady Novikov, who graduated from a culinary college. He began his career as a chef at the Moscow restaurant "Universitetsky" - today this restaurateur owns thirty successful restaurant projects. A restaurateur in our time is in many ways a manager who needs the qualities of a manager / economist, but basic knowledge in cooking is a plus practical experience work in the restaurant kitchen will not be superfluous.

Pros and cons of choosing a profession

In terms of marketing, the chef of a successful restaurant is the face of this establishment - it is a kind of brand, the creation of which occurs automatically. This makes it easier to open your own restaurant - the new owner will benefit from his reputation and established client base, but such a retraining as a restaurateur has its drawbacks. These include the need to concentrate on the administrative work of running a restaurant or marketing a project, leaving the restaurateur much less time for culinary creativity.

Famous restaurateurs of the world

The example of the first restaurateur Rourto with his establishment "Tour d" Arzhan "in the following centuries inspired many talented followers who successfully adopted the culture and high level of customer service. In the following centuries, the list of successful projects was replenished with many surnames - Beauvilliers, Meo, Borel, Veri brothers, Neve, Vefour with the Frere Provence restaurant, famous for its regional cuisine.For the owner, such a project is no longer only a way to earn money, but a very good option self-expression through the creation of new original dishes.

Famous restaurateurs of our time

Nowadays the organization restaurant business is a very profitable business. Among those restaurateurs who have international fame and recognition, the following names can be distinguished:

• Alain Ducasse is the owner of two dozen establishments around the world, among which are Le Louis XV from Monte Carlo and the Parisian Plaza Athénée.
• Gordon Ramsay is a British chef and food business owner with an empire of 22 restaurants plus 3 pubs, many of which are award-winning.
• Paul Bocuse is not only the owner of business projects, but also the founder of the culinary competition Bocuse D’or (“Golden Bocuse”), considered one of the most prestigious professional competitions in the world, and the chef of the century according to restaurant guide Gault Millau.
• Joël Robuchon is the owner of a dozen and a half restaurants around the world, including Bangkok, Las Vegas and Tokyo.
• Saveliy Libkin is a businessman from Ukraine who started his career as a simple cook. He has a stake in the Resta company, the owner of the Steakhouse. Meat and wine”, “Compote”, “Dacha”, “Fish on fire”.

The Russian owners of the restaurant business (restaurateurs) do not stand aside either, impressing with the scope of their activities and becoming real celebrities. Popular contemporary entrepreneurs in the restaurant industry include:

• Arkady Novikov is the owner of three dozen successful projects in Russia and abroad (including the Yolki-Palki chain of democratic restaurants).
• Rostislav Ordovsky-Tanaevsky Blanco is a Venezuelan-Russian restaurateur, founder and owner of the Rosinter company, twice winner of the Russian Person of the Year award for the most successful businessmen.
• Andrei Dellos is the owner of a dozen and a half restaurants in Moscow and Paris (including Cafe Pushkin and Turandot), the Mu-Mu confectionery chain, a participant and winner of many professional skill competitions.
• Anatoly Komm is a laureate of the independent Russian award "Bay Leaf", the owner of the establishments "Barbara" (closed in 2014), "Dome", etc.

Video

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 restaurant business Russia became an innovator and opened the first in 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 classical style singer and sang more than once in the most famous 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 the most famous restaurants, he received a higher education at the Georgy Plekhanov Institute with a degree in catering economist.

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.

Moscow restaurateurs are deservedly considered one of the most popular in the country. It is in the Russian capital that opens a large number of establishments that are attractive to new customers not only because of their novelty, but also original menu, concept and style. We will talk about several of the most notable representatives of this profession in our article. In this article, we will arrange restaurateurs by their popularity rating.

1. A. Novikov (Novikov Group)

A well-known restaurateur in Moscow - Arkady Anatolyevich Novikov. He is a native of the capital, now he is 55 years old. He began his career as a cook at the Universitetsky restaurant. Then he worked in such establishments as "Havana", "Olympic Lights", the cafe "Victoria" in Gorky Park (here he already became a chef).

Arkady Novikov opened his first own restaurant in 1992. It was called "Siren", located on Bolshaya Spasskaya. In 1994, he opened another institution - "Club T". In the mid-90s, he became famous as the owner of the Yolki-Palki tavern, which eventually became a network of democratic domestic restaurants with classic Russian cuisine. He owned establishments" royal hunt"," White Sun of the Desert "," Prisoner of the Caucasus "," Grand Opera ".

In 2002, having opened another restaurant called Biscuit, he organized a private farm, from where he began to supply vegetables for his establishments. Since 2005, Arkady Novikov began to promote the Novikov brand, which guaranteed consumers the purchase of exclusively environmentally friendly and high-quality products.

At the moment, he has more than 30 implemented restaurant projects on his account. This is one of the most famous and successful restaurateurs in Moscow.

A restaurant with this name is one of Novikov's most unusual establishments, which deserves special attention. In this institution you are guaranteed that, despite the name, you will find everything you want here.

The restaurant is located in the very center of the capital, not far from the Kremlin, the State Duma and the Bolshoi Theater, at the address: Okhotny Ryad, 2. The restaurant's menu combines dishes of Russian cuisine with a Pan-Asian menu and cuisine of the Middle East. Here and homemade cakes, and complex meat dishes, and the author's design, and serving.

Visitors are attracted by the open kitchen with barbecue and grill, which is surrounded by a delicious counter with meat, fresh fish, vegetables and fruits. Anything you choose can be cooked right in front of you.

If you find yourself in the restaurant in the summer, then there is a great opportunity to relax on a cozy veranda, enjoying the seasonal menu and beautiful views.

2. I. Bukharov

Restaurateur Igor Bukharov Lately became a prominent and public figure. This happened after she began to run the TiliTeleTesto program together with Larisa Guzeeva.

This is a show in which amateur cooks compete with each other for the title of the best. The presenters come up with various tests for them - from cooking kulebyak according to an old Russian recipe to gingerbread fights and pancake battles.

Igor Bukharov is 58 years old. He is a Muscovite, since 1997 he has been the president of the Russian Federation of Hoteliers and Restaurateurs, he teaches at the Synegria University and the Academy of National Economy and Public Administration.

He began his career as a restaurateur in Moscow as an apprentice cook at the Budapest restaurant. His professionalism and skill were valued so much that at the turn of the 2000-2010s, Bukharov headed the Kremlin food plant under the administration of the President of Russia.

It was no coincidence that he appeared on television. Larisa Guzeeva is his wife. They are brought up by their daughter Olga, who is 18 years old.

3. Andrew Dellos

The restaurant house deserves special mention, because this restaurateur managed to win the hearts and stomachs of not only Russians, but also the French. In addition to a large number of establishments in the Russian capital, he opened two restaurants in Paris.

Andrei Dellos is 62 years old, he is a Muscovite, the creator of the iconic cafe "Pushkin". It is still the only Russian who has received the Michelin award. Therefore, in the rating of restaurateurs in Moscow deserves a separate place.

He began his career as a restorer, even became a graduate of the Art School in Memory of 1905. During perestroika, he went to France, where he studied painting, and unexpectedly opened a restaurant business.

In 1996 he opened the first restaurant called "Bochka". He also owns the Le Duc, CDL, Turandot, Manon, Casta Diva, Orange, Fahrenheit, Kazbek, Volna, Matryoshka restaurants, the Mu- Mu". In New York, in Manhattan, his restaurant called Betony, which has a Michelin star, operates. Now its total staff is about 4.5 thousand people.

Cafe "Pushkin"

Cafe "Pushkin" - one of the most famous establishments Catering capital Cities. It opened in 1999 at the address: Tverskoy Boulevard, 26a. The institution is distinguished by the fact that it specializes in dishes of Russian noble cuisine, and the interior is made in XIX style century.

There are three full-fledged halls in Pushkin, each of which has its own name. These are "Library", "Pharmacy" and "Entresol". In each of them you can find antique furniture and antiques from the century before last. One of the main attractions of "Pushkin" is a rich library with publications dating back to the 18th century.

4. R. Rozhnikovsky

Another well-known domestic restaurateur is called Roman Rozhnikovsky. He owns the Cherry Mio restaurant and the popular Rake chain.

Rozhnikovsky is a Muscovite, a graduate of the Institute of Chemical Engineering. In 1987, he opened one of the first restaurant cooperatives in the country, which was called "Come and Try". A couple of years later he headed the Soviet-Finnish enterprise Pettinna.

Rozhnikovsky became famous as the founder of the first in our country school of high gastronomy and wines "Nostalgie", as well as the opening of the legendary restaurant of the same name. Over time, his empire included such establishments as the Shater cafe, the Reporter and Cherry Mio restaurants.

Since 2008, for several years he has been developing his own culinary school which has now stopped working.

Among the heroes of our article was the son of the People's Artist of the USSR Oleg Tabakov, whose name is Anton. Now he is 58 years old. At first, he followed in his father's footsteps and started acting in films. Now he has several dozen roles to his credit. Anton made his debut on the big screen when he was only 7 years old, in the film for the children of Vladimir Krasnopolsky and Valery Uskov "The Seasons".

He played his first prominent role in 1976 in the adventure film by Sergei Linkov and Alexander Blank "Timur and his team", playing the title character. After school, Anton became a graduate of GITIS, played in the Tabakerka and Sovremennik theaters.

In the late 80s, he became interested in the restaurant business, since then he has been acting in films occasionally, from time to time. Among his latest creative projects is the voicing of the cat Matroskin in the continuation of the multi-part animated film Prostokvashino, in the Soviet version of this character his father voiced.

In 2018, it became known that Anton Tabakov closed all his restaurants in Moscow in order to leave for permanent residence in Paris, where his wife and children are.

6. Arkady Levin - farmer-restaurateur

Restaurateur Arkady Levin was born in Moscow in 1962. He is a graduate of the Polytechnic Institute in Vladimir. Like many of his colleagues, he discovered the restaurant business during perestroika.

Authentic cuisine attracts him. He himself often cooks on his own, adhering to the belief that food is not so much a dish that stands on the table in front of a person as his way of life. In order to develop and make his business interesting and unique, he often goes on gastronomic journeys, from where he brings special recipes, products, unique cookbooks, notices the details, which he then uses in the interior of his own restaurants.

"Jovedi"

An example of a quality restaurant that Levine owns is Jovedi. The institution is located at the address: Ozerkovskaya embankment, 26, on the territory of the Aquamarine shopping center.

This is an authentic Italian restaurant, which presents exactly the cuisine that the indigenous people of southern Italy love and know. Visitors will meet a large number of original recipes, they can taste oysters, and even a goat marinated in white wine. The place is ideal for holding corporate events, birthdays, weddings and engagements.

The restaurant always has a seasonal menu. For example, in the summer they offer crab in sweet and sour sauce with Jerusalem artichoke puree, Sicilian yellowtail fillet, red mullet stuffed with fennel, scallop carpaccio, black spaghetti with mini squid.

Pizza in the restaurant is cooked in a wood-fired oven. The waiter will definitely offer you fisherman's soup with seafood, minestrone, pumpkin soup with shrimp or lamb soup with lentils and fregola. Specialties are tuna steak, barramundi with romanesque, grigliatta mista, ossobuco with polenta, lamb costolette, beef tagliata, Venetian liver.

The restaurant offers a rich selection of wines and other alcoholic beverages. There are classic sparkling, pink, white and red wines from Italy, as well as France, Spain, USA, Argentina, New Zealand, Chile, Australia. Rich selection of port wines.

The magazines "Restaurateur" and "Finance" present a rating of the richest restaurateurs in Russia. The first such rating was published in our edition exactly a year ago. Since then, the geography of the rating participants has expanded significantly: now it is almost “from Moscow to the outskirts”, in addition to the capital, the wealthiest representatives of the restaurant business live and work in Kaliningrad, St. Petersburg and Novosibirsk.

If we compare the current list of participants with the rating of the largest restaurant companies (see "R" No. 4/2006), then the differences are also visible to the naked eye. The reason is not only that many of the Russian market network structures and restaurant holdings have several, and sometimes a lot of owners (and therefore the first persons of these companies are not yet included in the list of the richest). In addition, for many of the “richest” the restaurant business is neither the only nor the main one, for example, Oleg Tinkov and Igor Kim are the owners of banks, and Igor Leitis and Arkady Teplitsky build and manage shopping malls.

However, at the same time, without exception, all entrepreneurs treat the restaurant business as a business, that is, in the most serious way. We are not talking about one or two or three establishments for the soul, each of the restaurateurs manages either network structures, or a variety of diversified concepts, or does both.

Sentiments that business in Russia is young and developing at a rapid pace lost their originality many years ago. But if you carefully study the information about our today's heroes, everything turns out exactly like that. Alexander Afanasiev opened his first establishment only at the end of 2004, and Vladimir Katsman professionally engaged in public catering in general only in the middle of 2005. And although only one and a half to two years have passed since then, both of them have already become prominent players in the markets of their regions.

The oldest - not by age, but by restaurant experience - Rostislav Ordovsky-Tanaevsky Blanco opened his first El Rincon Espanol in 1990, and now the Rostik Group restaurant empire includes 276 catering outlets. Thus, if we are guided by the simplest - quantitative - criterion, then the arithmetic mean for 17 years, Rostislav's business has increased annually by 17 times!

Note: Fortune sizes are expert estimates and should only be used informally.

1. Igor KIM, co-owner of Foodmaster/Novosibirsk, 15.4 billion ($580 million)

Igor Kim is first of all a banker, and then a restaurateur. The chairman of the board of directors of URSA Bank (it arose as a result of the merger of Sibacadembank and Uralvneshtorgbank) is one of the wealthiest residents of Siberia. In addition to banking assets, he has interests in the construction and development business. Kim's first restaurant project was the Novosibirsk club "Axis", which was later converted into the "Classic" restaurant, which became the first fine-dining establishment in Western Siberia. In 2005, "Klassika" was sold by Kim to the co-owner and CEO of the company "Sibirsky Bereg" Alexander Ladan.

The Food Master company was created by Kim in 1997 in partnership with entrepreneur Andrey Alekseev, who headed it. Food Master's restaurant business is based on two network concepts: canteens "Fork-Spoon" and taverns of Russian cuisine "Zhili-byli". In 2005, Food Master developed very rapidly, both quantitatively (the number of outlets more than tripled) and geographically. Plans for 2006 were no less ambitious: by the beginning of this year, the network was supposed to include 111 establishments, and the turnover would approach 2 billion rubles. However, over the year, the total number of the company's establishments has practically not grown - today there are 47 of them (it was 42 at the beginning of last year). But at the same time, Food Master nevertheless entered the Moscow market by opening two Forks and Spoons in the capital. Most experts attribute last year's stagnation in the development of the restaurant business to the fact that Kim's partner Alekseev became interested in development and retail. Now, a large-scale reorganization is beginning at Food Master. Market participants familiar with the situation in the company believe that the division of business between partners may follow structural transformations. In this case, according to observers, restaurant assets will remain with Kim.

Data. Born in 1966 in the city of Ushtobe, Alma-Ata region. In 1983 he graduated from the Physics and Mathematics School at the Novosibirsk State University and entered the Faculty of Economics of this university. At the end of the first course, he was called up for military service in the Armed Forces of the USSR. After his dismissal, he returned to the second course. In October 1988, he became chairman of the Sibiryak cooperative, and two years later, director of the small scientific and technical enterprise Unicom. In the same year he graduated from the university with a degree in economics and mathematics. In January 1991, he was hired as head of the marketing department - chief economist at the Institute of Applied Physics. In December 1992, he was appointed President of Unikom JSC. In May 1993, he was appointed deputy chairman of the board of the Russian People's Design Bureau.

bank”, and two years later became the chairman of the board of this bank. In November 1998, Igor became the general director of OAO Sibacadembank. In April 2002, Kim became chairman of the board of directors of Sibacadembank OJSC, and at the end of 2006, after merging with Uralvneshtorgbank, he received a similar position in the new URSA Bank.

What belongs. The Food-master company includes the Fork-Spoon chain of canteens, the Zhili-byli taverns (analogous to Elok-Palok), in addition, the local concepts of Coffee-san and Pizza and Pasta, as well as fast food "Grill Master", restaurant "Lunch Cafe", Italian restaurant "Macaroni" and Japanese restaurant"Fresh". The establishments are located in Novosibirsk, Tomsk, Kemerovo, Novokuznetsk, Barnaul, Omsk, Berdsk, Almaty and Moscow. In total "Food-master" unites 47 establishments. The company's turnover in 2006 approached 1 billion rubles.

2. Vladimir Katsman, Head of Baltic Restaurants/Kaliningrad, 9 billion ($340 million)

Until recently, Vladimir Katsman was known as one of the three co-owners of the Victoria Group of Companies, along with Nikolai Vlasenko and Alexander Zaribko. But a couple of years ago, Katsman decided to diversify his business and in June 2005 created Baltic Restaurants LLC. The company was based on a network of four cafes, which, as a non-core asset, Katsman bought from Victoria. At these points, a network of pizzerias "Don Cento" was created ( average check— $7-9). The format of the establishments is Quick&Casual. At the moment, there are six establishments of the Don Cento and Don Cento Express networks in Kaliningrad. But Katsman did not stop there: last year, Baltic Restaurants registered the Blintsa-tsa trademark, under which seven establishments of the pancake fast food chain now operate in Kaliningrad (the average check is $ 5-7). In addition, Katsman bought a franchise for the Ouncia brand from the Tea Traders Partnership LLC. Now there are three tea cafe-boutiques in Kaliningrad.

Katsman's restaurant business is closely connected with his other hobby - jazz. In August 2006, he organized the first international jazz festival, Don Cento Jazz, headlined by the vocal quartet The Manhattan Transfer. The second jazz festival is planned to be held on July 27-29, 2007 in Kaliningrad. The immediate plans include the development of the Don Cento brand: Katsman plans to open the Don Cento Jazz Club, as well as the development of democratic restaurants under the Don Cento umbrella brand.

Back in 2007, Vladimir Katsman is going to open a soup fast food chain under the working name "SupStop". It is also planned to open a cocktail bar, a lounge cafe, a gourmet restaurant, as well as the development of a restaurant complex project, consisting of several restaurants of various sizes in the city center. Mr. Katzman does not exclude the possibility of expansion to Moscow and St. Petersburg, Russian regions, as well as to Poland and Lithuania.

Data. Born in 1961 in the capital of the Chechen-Ingush Autonomous Soviet Socialist Republic, the city of Grozny. In 1978, he entered the Grozny Oil Institute, graduating with a degree in mining engineering. Since 1983, he has worked in various positions in the oil industry in the Stavropol Territory and Grozny. In 1992, in connection with famous events in Chechnya, he moved with his family to Kaliningrad, where, together with a partner, he organized a company. At the moment it is called OAO GK Victoria. In 2004, Mr. Katsman entered the Kaliningrad Institute of International Business and the State University of Management, where he received an MBA in 2006.

What belongs. A third of the shares of the Victoria Group of Companies, whose turnover in 2005 amounted to $607 million. At the beginning of 2007, Victoria owned 134 stores with total area 63,400 m2, operating in four formats: U Doma supermarket Kvartal, Deshevo discounter, Victoria supermarket and Cash wholesale center. In addition, Baltiyskiye Restaurants LLC, owned by Katsman, includes six Don Cento and Don Cento Express pizzerias, seven Blintsa-tsa pancake fast food outlets, and three Uncia boutique tea cafes. In 2006, Baltiyskiye Restaurants LLC's revenue exceeded $7 million, which is approximately twice as much as in 2005.

3. Rostislav Ordovsky-Tanaevsky Blanco, President of Rostik Group Corporation/Moscow, 6.6 billion ($250 million)

If in 2005 Rostik Group opened 61 restaurants, then in 2006 - 47. The most anticipated event of the past year was the launch of the Rostik's-KFC brand, the right to develop which the Russian restaurateur received by concluding in the summer of 2005 alliance with the American corporation Yum! Brands. However, the development of the concept did not accelerate after that: if in 2005 its growth rate was about 23% (17 points), then in 2006 it was only 9% (8). Growth rates also slowed down at IL Patio. In 2005, "IL Patio" increased by 28% (11 restaurants), and in 11 months of 2006 - by 16% (8). Despite the fact that both Rostik's-KFC and IL Patio were advertised on TV channels in 2006. The third basic brand of Rostislav Ordovsky-Tanaevsky-Blanco, Planeta Sushi, developed much better: in the spring of 2006, the chain went through a restyling, and at the end of the year it doubled its growth rate. If in 2005 the growth of the chain was 30% (8 restaurants), then in 2006 it was 62.5% (20).

In 2006, Rosinter actively expanded its territory: its restaurants appeared in Tyumen, Perm, Kazan, Dnepropetrovsk, Tver, Mytishchi and Podolsk, and in June 2006 Rosinter reached Prague - it opened restaurant complex, consisting of Friday's and Planet Sushi. In addition, a restructuring was carried out within the company: four business groups were singled out - Moscow, Regional, European and Rostik's-KFC. An important event of the year in the company is the emergence of a co-branding program Malina, which included Rosinter Restaurants, 36.6, BP, Ramstore and Beeline.In the summer of 2006, Lori was appointed president of Rosinter Restaurants (the restaurant division of Rostik Group). Deitner: Rostislav Ordovsky-Tanaevsky Blanco remained president of Rostik Group itself, deciding to focus more on strategy issues.

Data. Born in 1958 in Venezuela in the city of Caracas. Rostislav's father is a descendant of a Russian noble family, his mother is Spanish. Rostislav graduated from the parochial Russian school, the Higher Military School of Venezuela and the Simon Bolivar University with a degree in chemical engineering. Then he taught at the university, combining this with commercial activities - he was engaged in the distribution and sale of books first, and then the latest Pioneer electronics and other consumer electronics. In 1981, he founded Rostik International, a company specializing in import and retail electronic equipment. In 1990, he opened his first restaurant back then in the USSR - it was called El Rincon Espanol ("Spanish Corner"). In 1991, he founded the Rosinter Restaurants company, which began to develop photography and restaurant businesses in Russia and the CIS countries.

What belongs. Rosinter Restaurants holding includes Rostik's-KFC fast food restaurants, IL Patio Italian restaurants, Japanese Planet Sushi, American American Bar and Grill and T.G.I. Friday's, Moka Loka coffee houses, as well as the Russian concepts "1-2-3 Cafe" and "Siberian Crown", "Benihana", the restaurant complex "Santa Fe" and "Cafe Des Artist". Restaurants are located in Russia, the CIS and Europe. In addition to Rosinter, the holding Rostik Group owns a network of photo laboratories, travel business, etc. The turnover of Rosinter in 2005 increased by 22.4% to $188.3 million against $146 million in 2004. The total turnover of Rostik Group Corporation in 2005 reached $235 million against $200 million in 2004.

4. Igor Leitis, President of Adamant Holding/Petersburg, 5.3 billion ($200 million)

Igor Leitis is a co-owner of the largest network shopping centers In Petersburg. Adamant owns 13 shopping and entertainment centers with a total area of ​​more than 460,000 m2. As for the restaurant direction, the company owns the Ontrome confectionery network, the Adamant and Valhall restaurants, the Plaza casino club, and the Taboo cafe-club in Moscow. In 2006, the network "Ontrome" has grown from 6 to 10 confectionery.

Data. Born October 12, 1963 in Leningrad. Graduated from the Leningrad Civil Engineering Institute. From 1985 to 1988 he worked as a foreman of trust No. 18 "Santekhmontazh-62", then - the head of the construction site of the "Santekhoborudovanie" plant. In 1989-1991 was the deputy chairman of the cooperative "Industry". In 1992, he headed the Adamant company. He is a member of the St. Petersburg Fishing Club.

What belongs. The structure of "Adamant" includes shopping malls "Nord", "Continent", "Ozerki", "Aerodrome", "Academic", "Balkansky", "Baltic", "Nevsky", "Mercury", "Zanevsky cascade", " Zanevsky Cascade-2", "Warsaw Express" and "Nevsky Atrium". In addition to shopping centers and restaurants, Adamant owns the Adamant and Domovoy chain of home goods stores, the Great furniture center, Plaza Real furniture production, 3 beauty salons, a security agency, etc. In total, the shareholders of Adamant CJSC are 7 people, including Arkady Teplitsky, number 7 in our rating (other shareholders are Boris Berson, Mikhail Bazhenov, Evgeny Gurevich, Alexei Gnesin and Anatoly Marinichev). According to the results of 2005, the holding's turnover amounted to about $270 million, net profit - about $78 million.

5. Arkady Novikov, Head of A. Novikov Group of Companies/Moscow, 4.8 billion ($180 million)

“Novikov is like King Midas – everything he touches turns to gold,” entrepreneur Alexander Sorkin gave this description to restaurateur No. 1. Better, perhaps, not to say. Anyone can envy the charisma and luck of Arkady Novikov. 2006 was also full of victorious reports: in the Oktyabr cinema center on Novy Arbat, he opened five establishments at once, including Porto Cervo, the Black October DJ bar and the Oktyabr karaoke bar. In place of a franchise project that did not get a response from the Russian Paper Moon eaters, Novikov launched Pepperoni. Toward the end of the year, a restaurant with a meat showcase and an African interior "Ju-Ju" and an evening musical banquet "Next Door" appeared. Novikov's network projects were also developing, over the past year a dozen new "Yolok-Palok" appeared. In addition, Arkady Anatolyevich brought in 2006 on tour to Moscow two world-famous chefs - Pierre Gagnère and Charlie Trotter. A book about the latter, entitled "Royal Service", was published by the Alpina Business Books publishing house under the logo of Arkady Novikov's Library.

In the autumn of 2006, the Group of Companies announced the issue of a new unified discount card (before, restaurants had their own cards, although they were also valid in other Novikov restaurants). All previously issued cards ceased to operate from January 1, a new one - 10% is sold to everyone for 10,000 rubles. The validity period is one year. Against the backdrop of new victories, Novikov's failures were almost invisible. These include the closure of the concept of "Yolki-Palki po ...".

In addition, Cafe Roset is no longer listed among the restaurants of the Group of Companies. At the end of 2006, one of the Sushi Vesla outlets was closed on Maroseyka. In addition, Novikov curtailed the Elki-Palki supermarket project, having sold a single point, and on January 1, 2007, the Fauchon gastronomic boutique stopped its work.

Data. Born in 1962. Education: Culinary School No. 174 and the Faculty of Public Catering Economics of the Academy of National Economy. Plekhanov. For five years he worked as a cook at the Universitetsky restaurant, was a deputy chef at the Havana restaurant, then as a chef at the Olympic Lights restaurant. In 1990, he became a chef at the Hard Rock Cafe, opened by Stas Namin at the Green Theater of the Central Park of Culture and Culture. Gorky. In 1992, Arkady Novikov opened his first Sirena restaurant. In 1996, the Royal Hunt opened on Rublyovka, and soon a folk version of this restaurant appeared - Yolki-Palki.

In 2002, Arkady Novikov created the Agronom greenhouse facility in Gorki-10 on Rublevsky Highway. Here, on the territory of 6 hectares, Israeli and American varieties, cucumbers, tomatoes, eggplants, melons, greens.

What belongs. The A. Novikov Group of Companies includes about 47 projects in the restaurant, retail and entertainment business. Among them are more than 20 conceptual restaurants (Tsarskaya Okhota, Sirena, Uzbekistan, White Sun of the Desert, Vesna, Veranda at the Dacha, Market, Vanilla, Vogue Cafe, Gallery , Cantinetta Antinori, Biscuit, China Club, Lamb, Giusto, Ju-Ju, Prisoner of the Caucasus, Pyramid, Pier, Cheese, Japan Mom, karaoke bar "Scream", Casual, Shore House, Next Door, etc.), Yolki-Palki, Little Japan, Five Stars, Sushi Vesla, Kish-Mish, Delis Cafe, Novikov Catering service, Atriland entertainment complex ”, NRG product company (supplier of fish and seafood), Agronom greenhouse. In collaboration with Lev Khasis, CEO of X5 Retail Group N.V. (Pyaterochka, Perekrestok), opened the Hediard gastronomic boutique and the Globus Gourmet chain of premium grocery stores. The company employs almost 14,000 people. A significant part of Novikov's fortune is 20 hectares on Rublyovka.

6. Alexander Afanasiev, owner of the restaurant group Triton/Petersburg, 4.8 billion ($180 million)

In addition to the fact that Alexander Afanasiev is a State Duma deputy, his main activity is the pharmaceutical business: he owns the largest pharmacy chain in the Northwest, Farmakor. Since 2004, Mr. Afanasiev has been the most actively is engaged in the restaurant business: by the end of 2005, Alexander had invested about $ 13 million in the opening of restaurants. Afanasyev's restaurants were separated into a separate legal entity - the Triton group. The group includes the fish restaurant "Triton" (investment amount - $ 2.4 million), the Central Asian "Dastarkhan" and "Gyulchatai" ($ 1.2 million), two steakhouses "Montana" ($ 1.9 million), the Georgian "Tbiliso ($1.4 million). In 2006, Mr. Afanasiev launched a large-scale project on Krestovsky Island: the total investment in the restaurant and entertainment complex should amount to $15 million. In the meantime, Alexander opened the Royal Beach Club here, and the Sushi, Pancake, Compote cafe in the Finland Station building. True, there were also failures - last year, on the outskirts of St. Petersburg, the beer concept of Mira beer and the Mayakovsky restaurant were closed.

Data. Born in 1965 in Leningrad. Graduated from the Faculty of Pharmacy of the Leningrad Chemical Pharmaceutical Institute. He served in the Airborne Troops. In 1990, he created and headed the pharmaceutical company Farmakor, which specialized in the wholesale trade in medicines. The first pharmacy opened in 1996. Since 1997, President of the Union of Pharmaceutical Enterprises of St. Petersburg. In 1999, he was elected to the State Duma on the Leningrad regional list of the Communist Party association. In 2003 he was re-elected on the federal list of the Communist Party. Now he is a member of the United Russia faction. Loves hunting. Alexander owns a hunting farm in the Leningrad region.

What belongs. 100% shares of CJSC Pharmacor. The company includes its own drug production, wholesale, transport and construction enterprises, and a retail network. In 2006, the network consisted of more than 200 outlets with an annual turnover of about $ 180 million. The Triton restaurant group includes the restaurants Triton, Dastarkhan, Gyulchatai, Tbiliso, two Montana steakhouses, a cafe " Sushi, pancake, compote" and entertainment complex Royal beach club.

7. Arkady Teplitsky, co-owner of the Adamant holding / Petersburg, 4.8 billion ($180 million)

Mr. Teplitsky is the second largest shareholder (22.75%) of the St. Petersburg holding "Adamant" after Igor Leitis - No. 4 in our rating. In addition, Mr. Teplitsky develops several different businesses, for example, he is the main shareholder of the St. Petersburg content provider Skyspell. The company differs in that it offers not dating and ringtones, but religious services. For example, the “Cherished Wish” SMS service: for $1, an SMS with an appeal to God will be printed in Jerusalem and put into the Wailing Wall. In addition, there are several more sms-services: "Biblical Horoscope", "Biblical Names", "Biblical Zoo" and "Kabbalah".

Arkady Teplitsky also opens restaurants outside of Adamant, moreover, as a rule, in a very good places. He owns panoramic restaurant“Sky” on Sennaya Square (the entire historical center is at a glance), the Hermitage restaurant on Dvortsovaya (outside the windows, of course, the Winter Palace), the democratic Italian restaurant Giuseppe Park (located next to the Church of the Savior on Spilled Blood), and also restaurants "Bridge Lounge" and Buddha Bar.spb. At the end of 2006, Mr. Teplitsky opened the Enoteca Divina restaurant, which is located in the eastern wing of the General Staff building, a couple of meters from the entrance to the Hermitage.

Data. As Mr. Teplitsky himself says, he had an “ordinary youth of the eighties”: he entered LIIZhT (Leningrad Order of Lenin Institute of Railway Engineers named after academician V. N. Obraztsov), from where he was later expelled, then reinstated, and as a result he received specialty civil engineer. Arkady began his work by casting candles as part of a cooperative. Then he went into business with his institute friends.

What belongs. 22.75% of the shares of the St. Petersburg holding "Adamant", the company Skyspell, engaged in religious content for mobile phones, the restaurants "Nebo", "Hermitage", "Park Giuseppe", "Bridge Lounge", Buddha Bar.spb and Enoteca Divina.

8. Oleg Tinkov, head of Tinkoff/Moscow, $2.7 billion ($100 million)

Everything suggests that Oleg Tinkov has lost interest in the restaurant business. Oleg has not been engaged in any other business for so long: the first Tinkoff opened in St. Petersburg back in 1998. As a result, throughout the past year, there were rumors that Tinkov would sell his network - even the specific names of the buyers were called in the media, but this never happened. Despite all this, the Tinkoff project continued to develop: in 2006, two new restaurant-breweries were opened - in Tolyatti and Rostov-on-Don - now there are 12 in total. However, last year the first and only one in Moscow was closed " T-bar is a project for which Oleg Tinkoff previously had big plans: by 2008 it was planned to build 200 T-bars in the country and bring the network's turnover to $100 million. In addition, in 2006 Tinkov started a new business: he acquired Khimmashbank and became the Chairman of its board. The authorized capital of the bank is 72 million rubles. As of October 1, 2006, Khimmashbank's profit was 1,379 million rubles. Market participants are confident that Mr. Tinkov will now be engaged in consumer lending. And Oleg even renamed his favorite brainchild, the professional cycling team TINKOFF Restaurants, into TINKOFF Credit Systems. By the way, Tinkov himself is a candidate master in cycling.

Data. Born in 1967 in the city of Polysaevo, Kemerovo Region. In 1986-88. served in the border troops in Nakhodka and Nikolaevsk-on-Amur. In 1988 he moved to Leningrad and entered the Mining Institute, which he did not graduate from. During his studies, he was engaged in fartsovka and speculation. In 1992, he registered the first LLP and began to wholesale electronics from Singapore. He opened the Petrosib electronics store chain (later Technoshock), the Musicshock audio CD store, and the Shock Records company, which produced the Kirpichi group in St. Petersburg. Then he organized the Daria dumpling production, in 1998 he opened the first Tinkoff restaurant-brewery. In 2000, he graduated from the Diploma Marketing Program at the University of California at Berkeley.

What belongs. A network of 12 private restaurant-breweries "Tinkoff" in Russia (St. Petersburg, Moscow, Samara, Novosibirsk, Nizhny Novgorod, Ufa, Yekaterinburg, Sochi, Kazan, Tolyatti, Rostov-on-Don) and Kazakhstan (Alma-Ata), as well as " Khimmashbank.

9. Andrey Dellos, head of Andrey Dellos Restaurant House/Moscow, 1.9 billion ($70 million)

In December 2005, he opened Turandot BB, a giant chinoiserie-style restaurant-palace. After that, the question “And how do you like Turandot?” remained the most popular at restaurant get-togethers almost throughout the year.When asked about investments, the managers of the Andrey Dellos Restaurant House sometimes answer that, according to The New York Times, $ 50 million was invested in the project, but in fact the numbers are more modest. Now Dellos is in the same building on Tverskoy boulevard builds two more palaces - Italian and Russian. The first - Italian - should, according to the restaurateur, open by the end of 2007. But Dellos' plans are not limited to palaces alone. “Most likely, we will start creating another fast food chain,” the restaurateur recently said. Last year, Andrei Konstantinovich opened the Cafe Pushkin Confectionery (located in the Turandot building) and several Mu-mu outlets.

Data. Born in 1955 in Moscow. Andrey Dellos has three diplomas: an artist-restorer, a civil engineer and a translator. In 1976 he graduated from the Art College. 1905, in 1980 - Moscow Automobile and Road Institute, in 1984 - evening faculty of the Institute of Foreign Languages. Maurice Teresa and UN translator courses. He lived and worked as an artist in Paris, in 1991 he came to Moscow on business, where his documents and money were stolen from him. As a result, he stayed in the capital, met Anton Tabakov and, in cooperation with him, opened the Pilot disco and the Soho art club.

What belongs. Owner and co-owner of the restaurants Bochka, CDL, Le Duc, Shinok, Cafe Pushkin, Turandot, a network of 16 democratic restaurants Mu-Mu. Cafe Pushkin is the only Russian restaurant, included in the list 25 the best restaurants Europe according to the Financial Times. In addition to restaurants, Mr. Dellos owns the Beauty Embassy beauty salon, the Gianmaria Buccellati jewelry gallery, the Victoria Casal jewelry boutique, the Grandmother's Chest and Turandot Antique antique galleries.

RATING METHODOLOGY
At the first stage of preparing the rating, "Restaurateur" and "Finance" determine the circle of persons applying for a place in the rating. The selection was carried out by analyzing the market position of companies, media monitoring, specialized ratings and databases.

The second stage is the evaluation of states. The amount of capital consists of the value of enterprises in which the entrepreneur owns shares, and other income (sale of business, dividends, wages, etc.) vigorous activity list item.

At the third stage, an analysis is carried out for entrepreneurs who own various assets in order to exclude from the capital the money (income) spent on the purchase of new assets, the cost of which was taken into account at the second stage. This method allows you to most accurately determine the state of a person, in contrast to the standard method, in which only the price of shares is estimated.

When preparing the rating, data from the Central Bank, the Federal Financial Markets Service, analytical reports from leading investment companies and banks, specialized databases, anonymous expert assessments of billionaires and observers are used. The priority for the analysis is the assessments voiced publicly. In cases where the exact share of a person in property is officially unknown, "F" resorted to estimating this share on indirect grounds. If the distribution of shares among managers is not known for certain (including by indirect evidence), then the securities were recorded in the name of the first person of the company.
Billionaire fortunes are an "F" expert estimate that can only be used informally.

In order to create a world-famous business, you need to work differently than your neighbor on the street or city. To become the best, you need to create something that no one else has. Only in this case, people will look at you with admiration, want to imitate, do what you started.

But the whole difficulty lies in the fact that in a few months your innovations will become available to everyone. People copy everything interesting and successful. To always be ahead, you must constantly surprise sophisticated guests, delight other restaurateurs. Nobody knows what you will do in the next minute, but people need to be sure that your ideas will be brilliant.

It is on this path that the most famous restaurateurs of Russia went. Today their names are known all over the world, they want to imitate, to work in their team. We bring to your attention the TOP 5 most famous restaurateurs Russia.

Arkady Novikov

The businessman has been holding the leadership of the country's restaurant business for over 27 years. Over the years, he has created and implemented about 50 projects. A distinctive feature of all the ideas of Arkady Novikov is a wide geography, work only in prestigious areas of our country, as well as in London and Dubai. In restaurants, you can always try special gastronomic delights from the best chefs in the world. These are not dishes, but a real work of culinary art, which have already become a world landmark. Also, Novikov restaurants are distinguished by high-quality, modern design, impeccable work of waiters, comfort, coziness, which is a reason to stay in a place where you are treated with great love and respect.

And today Novikov Group is an organization that is actively and dynamically developing. New tasks are being implemented, current areas of work are being mastered.

A world-famous restaurateur was born in 1962. He has a specialized culinary education. His first place of work is listed in the restaurant "University". 28 years ago, Arkady moved to work as a chef at the world-famous Hard Rock Cafe, where he worked for exactly 2 years. After that, he opened his own business. Sirena is famous for fish menu, quality service and a completely new approach to work.

In 2002, the restaurateur decides to start a brand new job. He needs his own greenhouse, with natural vegetables, fruits and herbs.

The Agronom company began to work within the Rublevsky highway. Only natural ingredients for dishes are grown here in order to use the products in the preparation of dishes in a gourmet restaurant. Since 2005, in addition to the creation and promotion of the restaurant business, the sale of environmentally friendly clean products NOVIKOV brand.

In 2012, he enters the international business format. A restaurant opens in London. In 2015, residents and tourists of Dubai were able to visit the comfort of Novikov's establishment in their city.

Today, the restaurateur has successfully implemented more than 50 projects, but this is far from the limit. Novikov's case continues to develop, improve, conquer new horizons of the world.

Andrew Dellos

The name of Andrei Dellos is well known not only in the world of the restaurant business, but also in cinema, art, he became famous among decorators. If we talk about restaurants, then this person was able to create a real extravaganza of feelings, colors and emotions in eating places. In each of his establishments, Andrey Dellos singled out a central place, which was perfectly visible from all tables. And there was a continuous, exciting action going on all the time.

For example, in the Bochka restaurant, the dining room was a stage where dishes were cooked for guests on a huge barbecue.

In the Shinke restaurant, the creative concept was expanded and brought to its logical conclusion. In the center of the restaurant there were live horses, roosters, goats that grazed, interacted with each other, lived their measured, familiar life. There was also a shepherdess who looked after the animals, added food to them, gave them water, watched the animals.

Further, Andrey Dellos opens the Le Duc restaurant, in which everything is designed in a strict, chamber style. On the walls there are copies of famous Gothic paintings, on the menu - dishes from French cuisine, which are prepared from ingredients supplied directly from France by a famous chef in Paris.

Simultaneously with the opening of gourmet restaurants, the presentation of Economy Class cuisine takes place. The network of restaurants "Mu-Mu" from the first days of opening has gained popularity in the capital.

However, Andrei Dellos gained worldwide popularity thanks to the Pushkin restaurant, which was included in the TOP-25 of the best restaurants in Europe. By the way, this is the only institution in Moscow in this list. The restaurant was built in the style of the 19th century from scratch. The establishment, which was previously located on the territory, was demolished almost to the ground. Only one wall has survived, which is still a part of Pushkin today.

Dellos in his restaurants presents guests as actors of the play, where he and the staff of the institution act as a director.

Igor Bukharov

Igor Bukharov is the President of the Federation of Restaurateurs and Hoteliers in Russia. This man became one of the founders of gourmet restaurants in our country. In 2008, he was the main person in charge of the Kremlin's kitchen. The talent of the restaurateur is appreciated by the first persons of the state.

Igor Bukharov considers the revival of the main, primordially Russian traditions in food to be his main activity. They are currently in oblivion. Many people are switching to European cuisine. However, it is the traditional food that is the most delicious and understandable for every person in Russia.

In his work, Igor Bukharov combines national recipes and perfect developments. Its establishments actively use restaurant automation, the latest reporting and business management systems.

At present, an educational institution of Igor Bukharov has been opened in Russia, which trains specialists, directors of the restaurant business.

Roman Rozhnikovsky

This restaurateur is rightfully recognized as an innovator. It was he who introduced the culture of haute cuisine into the catering of the country. In Russia he created modern establishments, which corresponded to his author's concept. Today Roman Rozhnikovsky is known as the owner of the Cherry Mio cafe and the Rake restaurant.

Roman has been fond of cooking since childhood. According to books and magazines, he cooked, decorated his dishes. However, at that time there were very few products from which any dish could be prepared.

The first establishment of the restaurateur was the cafe "Come, try!". Then no one knew how the institutions of the new time should work, therefore there were practically no inspection authorities. Roman Rozhnikovsky was guided in his work only by his own knowledge, wishes and priorities.

Roman Rozhnikovsky is a person for whom the automation of cafes, the use of advanced technologies in work is not just an empty phrase. He always keeps up with the times, a little ahead of him. This man was the initiator of changing the culture of people's behavior in catering establishments. He began to wean his guests from vodka with herring, offering fine wine and the best cheeses. It changes not only consciousness, but also life, the behavior of people who cross the threshold of institutions.

In 2008, the restaurateur opens his own educational institution: the Rozhnikovsky Gastronomic Academy, which trains young people who want to reach heights in the field of catering and restaurant business.

Rostislav Ordovsky-Tanaevsky Blanco

Born in Venezuela, lived in Estonia for a while. Currently working in the restaurant business in Russia. Rostislav Ordovsky-Tanaevsky Blanco is known as the owner of the Spanish Corner, Patio Pasta, American Bar and Grill, Patio Pizza, etc. establishments. In 1997, the restaurateur began working on a franchise. His business and name are so well known throughout the country that every novice businessman in the field of catering understood his need to work under this patronage. Franchise opened. trademark T.G.I. Friday. In 2000, the total number of Rostislav Ordovsky-Tanaevsky Blanco's restaurants approached 50. The restaurateur's establishments hospitably opened their doors to guests not only in Russia, but also in the CIS countries.

The TOP-5 famous restaurateurs in Russia included people who are currently the most famous in our country. Their opinion is authoritative in the restaurant business. They proved not by word but by deed that they can be the best in their segment. To date, none of them has stopped its development. The restaurant chain is being improved, modernized, offering guests excellent quality of dishes, one of the best services in the world.

If you work in the restaurant business, then we strongly recommend that you visit the establishments the best people operating in this segment. After tasting gourmet cuisine, you will get inspiration for further, productive work in your direction.

Please note that the TOP 5 may change over time. It is current at the time of publication of the information. The presented restaurateurs have been holding the undisputed leadership for several decades, but no one excludes that modern, ambitious projects will soon appear on the market that will attract the attention of the public with their innovation and high quality.