Get the latest updates as we post them — right on your browser

. Last Updated: 07/27/2016

Elias Vidal, of Peru, is a catering chef

Courtesy Of Elias Vidal
Favorite restaurants

"Truffaldino for great wood-fired pizza; Galereya for nouvelle cuisine."

Favorite dish

"I'm from Peru, and I love ceviche. Yuri Navarro used to make it well in Santa Fe restaurant; now he has opened Navarro's."

Which chefs inspire you?

"I was amazed by the stories of Ferran Adria and Nobu Matsuhisa. Never trained as chefs, they had a hunch that they kept developing without knowing what it was. That's a real talent that can't be taught, and that makes them masters."

Comment on Moscow restaurant culture

"Most people have not developed culinary taste yet. Even a wealthy person who was brought up on sour cream can try foie gras and react with, 'What is this lard?' In Moscow, most restaurants don't actually perform to their declared level, which would eventually put them out of business in the West. But here people continue eating bad food if they like the design or the atmosphere."

Why did you leave a restaurant job to do catering?

"Restaurant menus are created for a season, after that all you do is play by their rules. In catering, your brain is working every second, every client has his own taste, his own expectation, you have to constantly be creative. Now I can create a menu, buy products, rent a kitchen overnight and complete the project in three days total."


Elias Vidal,

Ferran Adria,

Galereya, 27 Ul. Petrovka, 937-4544, M. Chekhovskaya.

Navarro's, 23 Shmitovsky Proyezd, Bldg. 4, 259-3791, 256-1049, M. Ulitsa 1905 Goda.

Nobu Matsuhisa,

Santa Fe, 5, Mantulinskaya Ul., 256-1487/2126, M. Ulitsa 1905 Goda.

Truffaldino, 20 Marksistskaya Ul., bldg. 1, 670-5202, 911-2905, M. Marksistskaya.