The native Petersburger.
Chef experimenter with progressive culinary ideas.
Having worked in the best restaurants of St. Petersburg: Il Palazzo and La Maree,
went to his idol Massimo Bottura, the eminent chef (Modena. Italy).
After Eugene stayed in Italy for an internship in a restaurant with one Michelin star.
Returning to St. Petersburg, he opened a project “Wine Cabinet” on Rubinstein in St. Petersburg with his friends, then the Hamlet + Jacks restaurant.
Vikentievs art of gastronomy creates, as a rule, its own reality, expressed in the language of taste combinations.
For five years as a chef, and even in several projects in parallel, Eugene created more than 300 dishes.
When the cultural capital of Russia finally turned into a gastronomic one, Eugene began to live in two countries, opening the CELL restaurant in Charlottenburg.
Evgeny Vikentiev is a real rock star of the Russian gastro scene, continues to tour.
Festivals, pop-up dinners, new ingredients and discoveries of tastes are something without which he does not see his life.
Today, Eugene is Executive Chef «Hamlet + Jacks», «Wine Rack», “Nau”.