Sergey Baysarevich started out peeling vegetables and has been a chef for 7 of his 11 years in restaurants. At SEREBRO (Silver) Restaurant & Music Bar in Kyiv, he loves combining flavors of different countries.
I'm 30, and I have been working in the restaurant business for 11 years, 7 of them as a chef. Now I work at SEREBRO (Silver) Restaurant & Music Bar. This place is dear to me because here I can bring my most extraordinary culinary fantasies to life, and our guests like them.
I first got into a kitchen when my father worked at one of the restaurants in the capital. He wanted to keep me busy and offered me one of the simplest jobs, so I was put in charge of peeling and cutting vegetables. That's how it all started.
Over time, I became interested in products, cooking techniques and flavor combinations. I spent four years at “my” first restaurant, took part in every process and went from the person handling vegetables to sous-chef. It was a truly huge experience.
I like Ukrainian, European and Pan-Asian cuisines. But most of all I love combining the flavors and styles of different countries and regions.
My hobbies are billiards, football and paintball, when I have time for them, and I don't have much of it. My wife sometimes even says I'm married to my work. I also like reading all kinds of culinary literature and watching TV shows on the subject.
I'd like to wish all readers positive emotions and new “tasty” discoveries. I chose the dish in the picture because it is an interesting combination. Welcome to our restaurant, where we are always glad to make your culinary wishes come true!
