Interview with the chef Ilnaz Iskakov

25 Feb 2019
St. Petersburg In Your Pocket talks to Ilnaz Iskakov, pastry chef at the Molto Buono 2.0 restaurant.

- We know that you came to the profession when you were young. Tell us a little about your career path.
- Originally, probably like many other people, I did not have a clear understanding of who I want to become. For example, after the 9th grade, I planned to work as a welder - the exact opposite of being a confectioner. But one day I saw my brother, who was studying to be a pastry chef, making caramel roses in the kitchen and I realized that I also wanted to do this. After that I got a secondary professional education in cooking, then entered the Higher School of Economics (HSE), and finally decided to move to St. Petersburg. Here I worked as a cook for 2 years, and then I decided to keep moving forward and chose the confectionery direction and I do not regret it at all.

- Do you consider yourself an artist? The confectionery business is similar to art in many ways.
- Every person who does something with their hands is an artist. I'm no exception. There are so many forms, techniques, textures... The ability to implement the idea is limited to only two things: your skill and your imagination.

- You moved to St. Petersburg a few years ago. Over the years, did you find any places in the city that have become “yours”?
- It is difficult to highlight any special places. I really like to walk in the parks, and, fortunately, there are lots of them here. And in general, St. Petersburg is a very beautiful city and totally "my place".

- Do you have any favorite restaurants here? Places where you can forget about work.
- I never forget about work, because it is not just a job for me - it is my way of living. But one of my favorite places in the city is Japanese restaurant Subzero.


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