Chef at the White Rabbit restaurant (Moscow, Russia)

Born in 1983, Vladimir Mukhin is a fifth generation chef. He started at the age of 12 in the kitchen of the restaurant where his father worked as a chef. In 2004, he graduated at the Plekhanov Russian University of Economics, specialising in “Engineering-technology in public catering”. He did internships at the Belgrad, Kitai-Gorod, Nostalgie and Café Pushkin restaurants.

In 2000, he joined the team at the Red Square, 1 restaurant run by the famous chef Alexander Filin, president of the National Chefs Guild. Together they opened Café Buloshnaya in 2003, where a year later Vladimir went on to run the kitchen and became the youngest chef in the National Chefs Guild.

Mukhin became the first chef in the history of modern Russian cuisine to tour France, where, in 2009, he hosted the Russian Christmas gala dinner at the Michelin-starred Christian Etienne restaurant, together with French chef Christian Etienne. As a chef, he opened the Zhitnaya, 10 and Windsor restaurants. He trained at La Barone (France), El Celler de Can Roca (Spain), Khajimi (Japan) and Can Jubany (Spain).

Since 2012, he has been the chef at the White Rabbit restaurant in Moscow. In 2014, he ran the kitchen of the Red Fox restaurant in the Rosa Khutor ski resort, which became a gastronomic find during the winter Olympics.

In 2017, he was one of the co-founders of IKRA, the international festival of Russian gastronomy. And in the same year he presided over the launch of Russia’s first and only gastronomic theatre, Chef’s Table, and became one of its leading chef-residents.

In 2018, he led the opening of Gorynich, one of Moscow’s most fashionable and award-winning restaurants of the year, the central theme of which is Russian culture, with its recipes and ancient fairy stories. It was not long before he was involved in another grand inauguration in 2018, the Sakhalin seafood and fish restaurant, which enjoys a 360-degree view of Moscow and serves seafood brought directly from the easternmost part of Russia. In it, he has created his new culinary side by merging Russia, East and West, i.e. MeditarrAsian cuisine based on Russian regional products and a unique combination of Mediterranean and Asian recipes.

His many awards include: Best young chef in Russia (2013); runner-up in the “St. Pellegrino Cooking Cup” international competition for young chefs (2013); in 2014, White Rabbit was named among the 100 best restaurants in the world; in 2016, White Rabbit ranked 18th in The World’s 50 Best Restaurants…

In 2018, White Rabbit climbed to number 15 in the list of The World’s 50 Best Restaurants.