Bakay Amanbaev

 
Bakay Amanbaev grew up alongside his grandfather who was a cook. It was with him that he stood at the stove for the first time: they were cooking plov, and this taste stayed with him forever. When the time came to choose a profession, the choice was done without any doubts. 

At 18, Bakay joined the Tigrus holding on the Osteria Mario concept on Red Square. He began as a cook, became a senior cook in Moscow-City within a year, and three years later - a sous chef. At 24, thanks to support from brand chef Alexander Morin and his assistant Olga Novoselova-Shushkova, who both believed in him even during the moment of burnout, he became a chef. Then - openings all around the world as a part of Tigrus holding: Kazan, Smolensk, Dushanbe, Moscow. 

Later on - Yakutsk, two and a half years in temperature dropping to minus 70, running two restaurants at once. When the climate did its thing, he moved back to Moscow: did advanced training, attended masterclasses - including Sergey Molchanov, who was recognized as the best meat specialist in Russia.
He visted his parents in Bishkek - and accepted the offer to move to Tashkent. 
Today, Bakay is 29, and has 11,5 years of experience behind him. He calls his loyalty to the craft an "obsession" - and he states this without any regrets. For him, cooking is an endless world where you can never know everything. Even classic changes - and that is what keeps you in shape.