Chef Mikhail Tolkachev, a creative soul in the pursuit of excellence, has lived in the UAE having 18-years of professional journey in luxury hospitality under his belt.
All the diverse of his experience are illustrated in his gastronomic expressions & personal life. He is a seasoned Chef de Cuisine & trusted Culinary Consultant, he has been incubating restaurants launching since 2008.
Mikhail has led the development of over 500 Menu Concepts, hands on experience in BOH with particular expertise in menu engineering and kitchen operation management. As an Executive Chef of FIVE Hotels & Resorts from 2021 his leadership oversaw the operational turn-around of 4 prime outlets — Trattoria by Cinque, Soul Street, Mansion and Goose Island Tap House, numerous award wins since inception including: Pub Of The Year, Best Bar For Beer, Best Happy Hour and Highly Commended Best Sports Bar at the Time Out Dubai Nightlife Awards 2021, Best Pub Food at the Time Out Dubai Restaurant Awards 2022 and Best Gastropub at BBC Good Food Awards Middle East 2021 as well as Favourite Pub Grub at the What’s On Awards 2022.
All the diverse of his experience are illustrated in his gastronomic expressions & personal life. He is a seasoned Chef de Cuisine & trusted Culinary Consultant, he has been incubating restaurants launching since 2008.
Mikhail has led the development of over 500 Menu Concepts, hands on experience in BOH with particular expertise in menu engineering and kitchen operation management. As an Executive Chef of FIVE Hotels & Resorts from 2021 his leadership oversaw the operational turn-around of 4 prime outlets — Trattoria by Cinque, Soul Street, Mansion and Goose Island Tap House, numerous award wins since inception including: Pub Of The Year, Best Bar For Beer, Best Happy Hour and Highly Commended Best Sports Bar at the Time Out Dubai Nightlife Awards 2021, Best Pub Food at the Time Out Dubai Restaurant Awards 2022 and Best Gastropub at BBC Good Food Awards Middle East 2021 as well as Favourite Pub Grub at the What’s On Awards 2022.
Being a perfectionist, one of my main challenges is to implement consistent, high-level culinary standards into daily menu dishes and educate the team on ingredients, cooking and serving every dish as a masterpiece.
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