Anton began his career in Minsk. In the restaurant "James" were the first experiments with food. The future chef "Noir" was already very demanding of himself, which led to his "questions", many were unaware of what is zeal for work, what is the desire to do better, why try each dish and look for balance, harmony.
Anton is one of the clearest examples of what a passionate person is capable of, who lives with his craft. Not finding a response in the hearts of his colleagues from blue-eyed, the young cook went to Moscow. Here he not only quickly felt that such a competition, but also managed to show himself. After a year, he gets a job from the Berezutsky brothers in the legendary Twins, and after a while he becomes a sous-chef. One of the dishes that Anton created was the seaweed bread, so loved by the guests of the famous restaurant. But these walls of his ambitions quickly outgrew. Irrepressible desire to learn leads Anton to the Baltic States, where on the eve of the New Year, the chef delights guests with a dessert of champagne, mandarin and pine needles. “With this combination of tastes, I wanted to convey the mood of the people of our region, this is what helps to create a festive atmosphere,” says Anton.
“I think that a dish in a restaurant should evoke emotions in the first place. And this can be achieved by a skillful combination of textures and tastes. But before that, the chef should be able to cook delicious simple dishes, follow the rules, and then break. There is everything in Belarus to eat tasty. The new wave of chefs confirmation."