Evgen Korolev

Evgen Korolev is one of the leaders of the new Ukrainian gastronomy. Chef and co-owner of Manufactura restaurant, founder and president of the most prestigious world culinary competition Bocus d`Or in Ukraine. Evgen studied at the Kyiv University of Culture and Arts, majoring in hotel and restaurant business. Evgen started working at the age of 17 to pay for his studies. “That’s why I went to restaurants to find a job as a waiter or bartender, got hired in the kitchen of a Japanese restaurant, and that’s how things went.” After just one year of working in Japanese cuisine, Evgen returned to Ukraine and resumed his studies and started working in a restaurant in the city of Dnipro. Later, Warsaw was waiting for him, and there - other cities of different countries of the world to gain culinary experience. Evgen worked in restaurants with Michelin stars in Warsaw, Germany, Paris, and completed internships in famous restaurants in Spain and Denmark. Today, at the age of 31, Evgen has knowledge of world trends, has his own innovative ones approach, and surprises guests with its atypical combinations and techniques of processing products. However, there is no person who would become the only and main idol of Chef Evgen. He took an example from a number of famous chefs, whose approach to work and work with products in general he liked. Among these chefs, Evgen singled out several: Daniel Humm, Thomas Keller, Dominique Kren, Claire Smith, Rasmus Kofoed, Paul Bocuse. The main ambition of the chef is the satisfaction of the guests: “I want the guests to get pleasure and positive emotions from my dishes while in my restaurant. And awards and honors may come with time.” But Evgen has two favourite products - duck and sea buckthorn, because he really likes to work with them. “I also want the level of gastrotourism to increase in Ukraine, this will give a huge boost to the development of the industry as a whole.” But these are difficult times, so it was not easy for the chef to answer about the future of Ukrainian cuisine. However, Evgen hopes that we will still have the opportunity to reveal the potential of Ukrainian cuisine and products in combination with our talented and creative chefs.