Kirill Gusev restaurateur biography

He often flashes in the reports of the secular chronicle, and in the last six months his name with enviable regularity began to appear in restaurant reviews: since September G. Gusev launched three new bright projects - Nabi, “Zolotoy” and Bistrot, multiplying the number of “syndicate” projects in half. Anna Lyudkovskaya invited the restaurateur to the restaurateur’s business lunch.

Former banker Kirill Gusev does not like ties and costumes. The restaurant’s position allows him to wear what he likes, and he has to put on a jacket only in case of emergency, for example, for presenting a restaurant premium or for a fashionable party in the Pavilion. In an interview, Cyril came in a white T -shirt with a black print and a soft cotton jacket with silver wings on his back, and dark glasses on his face.

At the restaurant, he left a car with a driver. For a meeting, Cyril chooses a “stork”. On the roof of a two -story mansion, a really huge fabric visor protecting from the rain, a jasmine bush in the corner and unexpected silence, like a “stork” is located outside the city, and not in Tver lane. I wrap up in a blanket, order a salad with crabs and gaspaccio, while Cyril sits in the same T -shirt and is content with California rolls.

After the interview, Gusev is going to the gym. My interlocutor is in excellent sports uniform, it looks like every day he goes to swing. Two years ago, Novikov demolished the old building, built a new one from scratch, and at the opening, Kirill Gusev gave Arkady Aista menu x. Now the menu framed on the ground floor, and only in some dishes of the past like sausages with a surprise and an enthrax is worth the price.

The menu was printed in the printing house, and prices were set in front of the dishes that were in the restaurant, ”explains Cyril. Gusev’s restaurant career began at the end of the year. Friends studied at the Moscow Financial Institute, which, by the time Gusev received a diploma, turned into a financial academy. His specialty is “Finance and Credit”. For ten years, Gusev and Bronov worked in banks, while in the city he was reluctant to talk about this time, referring to the fact that he repeatedly answered questions from the press about the history of his transformation from a banker into a restaurateur.

Gusev’s professionalism is not in doubt: he talks about the creation of the Restaurant Syndicate Management Company, which should optimize part of the processes, about the cost of the Fine Dining and higher profitability of democratic network projects, about the motivational schemes, life cycles of any business project, etc. More Exact economic definitions and terms. No, absolutely! I was in the office from 10 a.m.

to 10 pm, at best with a lunch break. Plus another level of responsibility, ”explains Cyril. The domestic financial business always had its own difficulties, which everyone coped in one way or another, but there were a lot of moral injuries. ” Now Cyril appreciates freedom. During breakfast, he watches ten -hour news on NTV, plays sports, at four in the afternoon he can go to work, and return by five in the morning.

Gusev lives outside the city, somewhere in the area of ​​the Rublevo-Uspensky highway. He has several cars, whose names do not say anything to me, but, judging by the expression on Cyril's face, these are very respectable and expensive cars. Cyril also loves animals. In one of the photos that we are considering to select for publication in the magazine, he is photographed with a black pig.

Unfortunately, she had some illnesses, and after the operation she did not leave anesthesia, ”the restaurateur says. Do not keep one in the house! Zidan builds two KAY-Korso and Toyerier. Two cats live on the site - a thoroughbred Abessinka, according to Cyril several times a copy of a lynx with brushes on his ears, and a black yard cat Black, selected in the garbage dump.

And this is not counting the fish, the parrot and the turtles in the pond. One of his friends gave Kirill Crocodile, but the restaurateur gave him to the zoo. Cyril never dreamed of becoming a restaurateur. I love good food, but I have no addictions to a certain kitchen.

Unless French gastronomy is incomprehensible to me, ”he explains. In my opinion, a delusional idea! In the city, with a mansion on Pyatnitskaya, they did not know what to do at all, but a person appeared who, together with the architect, convinced the Restaurant “Oblomov,” says Cyril. After Oblomov, the Fish restaurant - one of the first Fine Dining restaurants in Moscow - and the luxurious Pavilion on Patriarchal Ponds opened.

In the restaurant market, the story is known that the building of the former boat station was very interested in Arkady Novikov and Andrei Dellos, however, famous restaurateurs entered into a gentlemanly agreement that it would not go to anyone. As a result, the restaurant was discovered on the patriarchal ponds by Kirill Gusev. Gusev says that he treats all six restaurants, as his own home.

A week ago, sixty people came, ”the restaurateur explains. At one time, the partners belonged to the plate cafe on Gogolevsky Boulevard and Pigzon in the same building with Oblomov.However, both projects had to be closed. In the premises on Gogolevsky, the rental ended, and the new bets exceeded the old two and a half times. This means that economic activity is replacing creativity, ”Gusev argues.

Cyril agrees that all three problems can be solved if desired. You see, I am simply uninteresting to engage in networks. I would like to make iconic, noticeable projects. Perhaps more costly, but I love it, ”says the restaurateur. In the Restaurant Syndicate holding, for eight years, a team of five people has been standing at the helm: in addition to Ivan and Cyril, this is the restaurant Brand Chef Ilya Tykov, Dina Khabirova, who was in charge of the PR and Vitaly Shimansky.

Dina and Vitaly control all six restaurants. Last year, partners are engaged in the creation of the holding. At the request to tell about the details, Kirill retainly replies that there are many nuances in the project and the conversation will take more than one hour. The holding has centralized purchases, promotion of restaurants, work with staff. People at key posts are connected by official-friendly relations, and not a soldier’s subordination, ”Cyril shares.

Another thing is that there is the last instance in my face, which can impose a veto on a solution. But I always listen to someone else's opinion. ” Cyril will certainly participate in the creation of the interior of restaurants. He says that it is extremely difficult to find a common language with the designer, so the institution is redid twice at best.

The exceptions were Nabi, for which the interior Gusev did himself and went to Indonesia for accessories and furniture, and the last project was a Bistrot restaurant, for which Alexander Vertinskaya was responsible for the appearance. By the way, Bistrot has an interesting history of appearance, which was not advertised in press releases and the media. In Tuscany, on the coast, there is a resort for Forte de Marmi, who has been chosen by the Moscow party for the past six years.

According to Cyril, this is the most luxurious and expensive resort, the charm of which in Italian rural life: two -story houses, private beaches, the city, the center of which is closed in the evening for entry of cars, so the ladies get to the restaurants on a bicycle, while in diamonds. One of the most famous institutions is called Bistrot - a typical Italian restaurant, where for many years the family has been preparing local dishes.

The chef and one of the sons of the owner of the business came on tour to Moscow in one of Gusev’s restaurants. The Tuscan family has repeatedly made an offer to open the institution in the Russian capital domestic restaurateurs. Cyril himself does not understand how on earth the Bistrot owners came to them with the idea of ​​organizing a common project. Bistrot in Moscow opened in February in Bistrot in Italy every night Russian party gathers, and many live in Marmi for two to three months.

This is an amazing place, ”Cyril shares. The development strategies of the Restaurant Syndicate do not. If everyone is opened by meat institutions or bars, this does not mean at all what we will do the same, ”says Cyril. There is no person for one, for the other the room has not yet been selected. We make restaurants that I like and people I know. ” Journal release:.