Anatoly Komm

The Climb

Kitchen authorship and ownership run side by side in Anatoly Komm’s early career. He began as owner of Little Ibiza from 1998, then moved into the kitchen as chef at Green in Moscow from 2001. That sequence matters: first the responsibility to run a room, then the responsibility to define the food inside it. Across those steps, his work settles into a clear pattern of control, precision, and a drive to keep refining what a restaurant can express. The role of concept chef of restaurant of the Central House of Writers places Anatoly Komm in a position defined as much by structure as by cooking. It is a title that asks for a point of view, and his experience suggests one shaped by years of balancing authorship with execution. The result is a career that reads in layers, with each position adding another level of control over the final expression on the plate.

Today

Molecular gastronomy, a modern twist on Russian cuisine, and avant-garde riffs on black bread and borscht define the work. The approach is exact, but it does not detach the food from its source material; instead, familiar Russian ingredients are reworked with a different pace and texture. What comes through is a contemporary reading of tradition, built from recognisable reference points and made more angular in presentation. That sentence places a private influence behind a public style that returns again and again to Russian staples. In Anatoly Komm’s cooking, the point is not to leave those foods behind, but to push them into another register while keeping their original weight intact.

Signature

Anatoly Komm is a chef associated with molecular gastronomy.

In Their Words “The first restaurant where I really got involved in the kitchen was Little Ibiza in 1998, where I also owned the place.”

Recognition

Little Ibiza from 1998 and Green in Moscow from 2001 mark the key career steps. What sets that path apart is the cooking itself: molecular gastronomy, a modern take on Russian cuisine, and avant-garde black bread and borscht riffs.