Catering college
Qualification: cook / culinary specialist
Career
Vasily Lukyanenko’s Head Chef Experience
25+ years in hospitality — from cook to head chef in Moscow’s leading venues
- Years of experience
- 25+
- Career stages
- 9
- People led
- 50+
Career in detail
Professional journey
From restaurant kitchens and training with international chefs to leading large-scale operations and teams of more than 50 people.
Nov 2023 — present
Head Chef
Head Chef: FSBI Central Clinical Hospital with polyclinic, Administrative Directorate of the President of the Russian Federation
Leadership of production, service and commercial operations; reporting and KPI analysis; staff training and mentoring; food quality and sanitation; menu development and team management.
Responsibilities and resultsShow less — FSBI Central Clinical Hospital with polyclinic, Administrative Directorate of the President of the Russian Federation
FSBI Central Clinical Hospital with polyclinic, Administrative Directorate of the President of the Russian Federation
Key responsibilities
- Directed production, service and commercial operations to keep the unit stable and effective
- Prepared operational and summary performance reports and analysed business efficiency
- Trained and mentored staff to raise skills and service quality
- Ensured high food quality and strict adherence to recipes and standards
- Monitored storage of ingredients and products in line with sanitary regulations
- Designed and adjusted production team schedules to optimise workflow
- Led and motivated the team, fostering a productive work environment
- Ensured workplace safety and sanitary compliance
- Worked hands-on on the line and resolved day-to-day operational issues
- Developed seasonal and promotional menu items aligned with guest preferences and market trends
Dec 2019 — Mar 2023
Head Chef
Head Chef: FSBI Kremlin Catering Combine, Administrative Directorate of the President of the Russian Federation
Ongoing control of technology and sanitation; task allocation in a 50+ person kitchen; shift schedules; equipment care; briefings; labour safety and internal standards.
Responsibilities and resultsShow less — FSBI Kremlin Catering Combine, Administrative Directorate of the President of the Russian Federation
FSBI Kremlin Catering Combine, Administrative Directorate of the President of the Russian Federation
Key responsibilities
- Monitored cooking processes, yields, temperatures and compliance with approved standards
- Enforced hygiene at every stage and personal hygiene of food production staff
- Assigned duties across a 50+ person production team and ensured smooth operations
- Planned and updated shift rosters for cooks and support staff per production needs and labour law
- Maintained kitchen equipment and assets; identified and addressed faults promptly
- Ran production briefings and training on recipes, workflow and new equipment
- Controlled labour safety, sanitation, house rules and corporate discipline standards
2016 — 2019
Head Chef
Head Chef: Veranda 13 restaurant
Led the kitchen across multiple cuisines; reporting and analysis; StoreHouse and R-Keeper.
Responsibilities and resultsShow less — Veranda 13 restaurant
Veranda 13 restaurant
Key responsibilities
- Overall kitchen and operations leadership
- Pricing and food cost control
- StoreHouse and R-Keeper systems
- Seasonal and promotional menus
- Team leadership and motivation
2013 — 2016
Head Chef
Head Chef: Savoy Hotel, Moscow
Premium hotel kitchen; signature dishes and menu updates; full production team coordination.
Responsibilities and resultsShow less — Savoy Hotel, Moscow
Savoy Hotel, Moscow
Key responsibilities
- Organised and supervised all kitchen output
- New dishes and menu refreshes
- Coordinated all kitchen staff
- Performance reviews and skills training
2009 — 2013
Head Chef
Head Chef: Corporate catering, Gazprom
Full leadership of a catering unit; pricing; VIP and executive dining.
Responsibilities and resultsShow less — Corporate catering, Gazprom
Corporate catering, Gazprom
Key responsibilities
- End-to-end production leadership
- Pricing and supplier management
- Purchase requisitions
- Food costing and margin analysis
- Executive and VIP hospitality
2006 — 2009
Head Chef
Head Chef: Kioto restaurant, Moscow
Opening from scratch; full recipe pack; teppan cooking with show elements.
Responsibilities and resultsShow less — Kioto restaurant, Moscow
Kioto restaurant, Moscow
Key responsibilities
- Restaurant opening from greenfield
- Full technical recipe documentation
- Team build-up and training
- Supplier relationships
- Teppan station with show cooking
2002 — 2006
Head Chef
Head Chef: Kioto restaurant, Moscow
Opening from scratch; full recipe pack; teppan cooking with show elements.
Responsibilities and resultsShow less — Kioto restaurant, Moscow
Kioto restaurant, Moscow
Key responsibilities
- Restaurant opening from greenfield
- Full technical recipe documentation
- Team build-up and training
- Supplier relationships
- Teppan station with show cooking
2001 — 2002
Sous Chef
Sous Chef: Tokyo restaurant, Rossiya Hotel
Kitchen coordination; training with a Japanese chef; traditional Asian techniques and ingredient philosophy.
Responsibilities and resultsShow less — Tokyo restaurant, Rossiya Hotel
Tokyo restaurant, Rossiya Hotel
Key responsibilities
- Organised and coordinated kitchen work
- Process control
- Mentorship by a Japanese head chef
- Traditional Asian techniques
- Production paperwork
2001 — 2002
Cook
Cook: Munich Yard restaurant
German classics; daily menu planning; start of a professional restaurant career.
Responsibilities and resultsShow less — Munich Yard restaurant
Munich Yard restaurant
Key responsibilities
- Kitchen prep and mise en place
- German menu execution
- Daily menu planning support
- Plating and quality checks
Education
Education
Professional development
Restaurateurs’ House — head chef programme
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