Oleg Perfilov is a graduate of Le Cordon Bleu Paris.
His career includes working at Pierre Gagnaire’s three-Michelin-starred
restaurant and the legendary Les Airelles hotel in Courchevel, launching
restaurant projects in Rostov-on-Don, and leading the kitchen at The Repa,
the official restaurant of the Mariinsky Theatre.
His French culinary training provided a strong foundation,
while his extensive international experience gave him the freedom
to develop his own creative voice. His signature style is a subtle interplay
between classic cuisine and Asian influences, with the techniques and flavours
of Thailand, Japan, Vietnam and India reimagined through a contemporary lens.
At the heart of Oleg Perfilov’s cooking are technical precision
and meticulous attention to detail: fermentation, extraction, texture,
infused oils and the careful balance of acidity. Citrus fruits hold a special place
in his work, appearing in many forms — from fresh segments to dried
extracts and concentrated essential oils.
