Anatoly Kazakov

Coming Up

Head chef at Selfie is a role that points to settled kitchen control: the work now sits with Anatoly Kazakov, after training, collaboration, and years in Moscow have narrowed into one register.

Where They Are Now

At Selfie in Moscow, Kazakov's work is built on Russian produce and traditional techniques. That pairing keeps the food close to its source: local ingredients handled through methods that preserve, rather than flatten, their character. The result is a kitchen language shaped by memory, discipline, and a clear attachment to origin. Cooking school marks one part of the route, Italy another, and Moscow the point where those influences were brought into a working restaurant context. In that sequence, Kazakov’s practice reads as cumulative rather than abrupt: training, gastronomy learned abroad, then long use in a single city where the restaurant became the place those ideas were tested and refined.

Signature

Anatoly's signature dishes include Kazakhstan: 3000 kilometers of taste. The title sets the terms plainly: distance, geography, and scale are part of the plate’s identity, with the idea carried in the name as much as in the cooking.

In Their Words “I learnt about gastronomy in Italy.” The line places Italy as a specific point of formation, a place where the frame widened and the vocabulary of the kitchen became more exact. That timing fixes the restaurant as an ongoing project, not a recent appointment, and gives the kitchen a working history measured in years.

Honors

Anatoly's honors include The World's 50 Best Restaurants, ranked 88th. For a kitchen grounded in continuity, the listing reads as external confirmation of what the work has already been doing inside the restaurant.