Chef of the restaurant & bar AVIATOR - Baranov Alexander.

On the philosophy of cuisine: "I do not repulse from any particular cuisine. Everything is subject to fantasy and my skill. It turns out interesting, tasty, in a non-trivial pitch.

I have author's cuisine. I'm trying to cook differently - to approach the products in a new way. I try to modify something in their combination, thanks to the knowledge of chemistry, physics and other natural sciences. I constantly experiment, making the dish not forgettable. I created my own culinary concept, which I realized in the restaurant AVIATOR. Thanks to this concept, we received two caps from the French gastronomic guide Gault & Millau.