Born and raised in Belarus. He has been a cook for over 15 years. He has led the kitchen in several restaurants in Minsk, worked in Russia. Sergey Polyak has been closely monitoring all culinary innovations and achievements, constantly improving his professional level. He loves to create and experiment. Three components remain unchanged in his dishes: high quality of the initial product, delicate balanced taste and bright, catchy presentation.
Per aspera ad astra - through hardships to the stars
Gordon Ramsay once said: "If you want to become a great chef, you have to work with great chefs." Sergey Polyak agrees with this statement, therefore he has two internships with “star” culinary specialists - David Shovak and Xavier Burel. From each of them he took over invaluable experience in handling products and unique skills that help him create his culinary masterpieces. The dinner with David Shovak took place in Minsk in the framework of the “Days of the French Riviera” on March 4, 2016, and the sumptuous summer dinner led by Kzavier Burel was already held at the Kronon restaurant on June 13, 2019.