Andrey Kagokin

The new chef has only recently taken up his duties, but has already managed to participate in the Moscow Gastronomic Festival, change the restaurant's main menu, hold several successful brunches and create an exquisite menu for the hotel's New Year's Eve celebrations.

Andrey started his career in the restaurant and hospitality industry when he enrolled at Tsaritsyno College in 2004, graduating in 2007 with a fifth degree in pastry chef and a fourth degree in cookery. At the same time, he was mentioned in the "Best Students of Moscow" book. He has worked as a cook and pastry chef in various restaurants, as well as in hotels of international brands, such as Marriott, Radisson and Intercontinental. He soon had the opportunity to improve his culinary skills. In 2015, he moved to the position of sous chef pastry at Hotel Baltschug Kempinski Moscow, where he mastered a wide range of tasks, from preparing sumptuous breakfasts and making wedding cakes to managing a team of professional cooks and creating menus for banquets and international events involving heads of state.

Andrey has always taken a particular interest in the art of fine-dining cooking, and for many years, he has participated in Moscow gastronomic festivals. Andrey Kagokin has been acting chef since the summer of 2021, and was appointed Executive Chef of Hotel Baltschug Kempinski Moscow in January 2022.