Vladimir Perelman
Restaurateur and creator
«To be wise means to realize that even if you are a professional in your field, that's no reason to stop moving forward. It's an eternal process of creation, the endless path to perfection»
Founder of Perelman People restaurant holding
«To be wise means to realize that even if you are a professional in your field, that's no reason to stop moving forward. It's an eternal process of creation, the endless path to perfection»
Founder of Perelman People restaurant holding
Dmitry Blinov
Restaurateur and chef
«At the beginning of an independent path chefs often tend to complicate food and serving, but inevitably they come to a conscious simplicity, which actually has a lot behind it. And this simplicity really works».
Founder of Duoband restaurant group. Co-owner of DUO, Tartarbar and Harvest, taking 92nd place in The World's Best Restaurants rate.
«At the beginning of an independent path chefs often tend to complicate food and serving, but inevitably they come to a conscious simplicity, which actually has a lot behind it. And this simplicity really works».
Founder of Duoband restaurant group. Co-owner of DUO, Tartarbar and Harvest, taking 92nd place in The World's Best Restaurants rate.
Roman Pometkov
Bartender
«I see several roles for myself in this project: a creator of bar list and its introducer to guests and a discoverer of the new angles of bar craft. I want Sage to become a place of attraction».
Experience:
Trainee in Drink Factory in London. Participant in Public bar (The Best Cocktail Bar in Russia according to the Barproof Awards 2017, the breakthrough of the year according to Neon Shaker 2016).
«I see several roles for myself in this project: a creator of bar list and its introducer to guests and a discoverer of the new angles of bar craft. I want Sage to become a place of attraction».
Experience:
Trainee in Drink Factory in London. Participant in Public bar (The Best Cocktail Bar in Russia according to the Barproof Awards 2017, the breakthrough of the year according to Neon Shaker 2016).
Elena Lebedeva
Concept sommelier
«In this project I act as a curator of the wine direction, which is led by my colleague and student Kirill Trishkin. I am proud of him and his success. He demonstrates admirable and professional work».
Experience:
Member of Russian Association of Sommelier.
Awarded the «Ordre des Coteaux de Champagne» for love and development of Champagne region.
The sommelier of the year according to the III forum of leaders of the food industry Palm Branch of the restaurant business in 2020.
Joined Perelman People in 2013.
In 2014 developed a wine list for restaurant I Like Wine, which became the first European wine gastrobar in Moscow.
Since 2017 —Perelman People brand sommelier.
«In this project I act as a curator of the wine direction, which is led by my colleague and student Kirill Trishkin. I am proud of him and his success. He demonstrates admirable and professional work».
Experience:
Member of Russian Association of Sommelier.
Awarded the «Ordre des Coteaux de Champagne» for love and development of Champagne region.
The sommelier of the year according to the III forum of leaders of the food industry Palm Branch of the restaurant business in 2020.
Joined Perelman People in 2013.
In 2014 developed a wine list for restaurant I Like Wine, which became the first European wine gastrobar in Moscow.
Since 2017 —Perelman People brand sommelier.
Valeriya Martyuk
Sommelier
«The art of being sommelier is based not only on a professional approach to wine selection, but also on the ability of feeling the guest spirit. I see my task in making every evening unforgettable by choosing something special for each guest».
Studied at the St. Petersburg sommelier school "Millesime". Opened Savva restaurant (Moscow), one of the first Michelin star holders in Russia.
«The art of being sommelier is based not only on a professional approach to wine selection, but also on the ability of feeling the guest spirit. I see my task in making every evening unforgettable by choosing something special for each guest».
Studied at the St. Petersburg sommelier school "Millesime". Opened Savva restaurant (Moscow), one of the first Michelin star holders in Russia.
Elena Nabiullina
Pastry сhef
«I want every guest to find a dessert to his own taste. We don't create sophisticated stories, but leave space for the purity of taste — delicate and elegant».
Experience:
Pastry chef of Garage Museum cafe, Zhirok and Kuznya (St. Petersburg) restaurants.
Trainee in Akrame restaurant (Paris).
Studied under Cedric Grolet (France), Ramon Morato (Spain), Guruharu Pastry Academy (South Korea), Hans Ovando (Spain), Jordi Bordas (Spain), Toni Rodríguez (Spain), Karim Bourgi (Dubai).
«I want every guest to find a dessert to his own taste. We don't create sophisticated stories, but leave space for the purity of taste — delicate and elegant».
Experience:
Pastry chef of Garage Museum cafe, Zhirok and Kuznya (St. Petersburg) restaurants.
Trainee in Akrame restaurant (Paris).
Studied under Cedric Grolet (France), Ramon Morato (Spain), Guruharu Pastry Academy (South Korea), Hans Ovando (Spain), Jordi Bordas (Spain), Toni Rodríguez (Spain), Karim Bourgi (Dubai).
Kirill Ionov
Coffee roaster
«I would like to build relationships, establish connections and fill them with feelings through the prism of my work.
Perhaps my main mission in this project is to bring a little more love to the world».
Experience:
Certified Q arabica grader with generalist Q processing course level (CQI).
Participant of Russian Coffee Roasting Championship in 2019 and 2020, Russian Brewers Cup 2017.
Partner o Hogar Café - farmer association, direct exporter and importer of Colombian Green Coffee.
«I would like to build relationships, establish connections and fill them with feelings through the prism of my work.
Perhaps my main mission in this project is to bring a little more love to the world».
Experience:
Certified Q arabica grader with generalist Q processing course level (CQI).
Participant of Russian Coffee Roasting Championship in 2019 and 2020, Russian Brewers Cup 2017.
Partner o Hogar Café - farmer association, direct exporter and importer of Colombian Green Coffee.
Alexandr Gacin
Chef baker
«In Sage we are using unique methods of bakery production: gluten-free bread, sourdough bread, zero waste technology. I am sure that bread accompaniment will sound in a new way, demonstrating the polyphony of gastronomic craft».
Experience:
Started professional career in the Baltic and Oryol bread bakeries.
Worked in Clumba Club, Siberia Moscow, Tchaikovsky restaurants. Head baker in Gorod Sad.
Participated in famous Soho Family project.
Conducted master classes at Gastronom culinary school.
«In Sage we are using unique methods of bakery production: gluten-free bread, sourdough bread, zero waste technology. I am sure that bread accompaniment will sound in a new way, demonstrating the polyphony of gastronomic craft».
Experience:
Started professional career in the Baltic and Oryol bread bakeries.
Worked in Clumba Club, Siberia Moscow, Tchaikovsky restaurants. Head baker in Gorod Sad.
Participated in famous Soho Family project.
Conducted master classes at Gastronom culinary school.
