Sergei KhatsanovExecutive Chef

Brunch Spread

A full brunch table shot as one image: croissant sandwich, chilled green soup, salads and cold-dressed vegetables.

Brunch table with a filled croissant, chilled green soup, salads, cherry tomatoes and cold vegetables

Brunch punishes kitchens that treat it as a small menu. Every item has to be assembled, not cooked, or the pass falls apart at eleven o'clock.

This spread was designed so that the only heat needed is a pan for eggs.

More from the portfolio

Coarsely crushed guacamole in a red terracotta bowl with tall shards of crisp flatbread standing upright

Guacamole, Crisp Bread Shards

Avocado crushed coarse rather than blended, with tall shards of crisp bread standing straight out of the bowl.

Three terracotta dishes of grilled cheese, marinated yellow peppers and pickled carrot and beetroot, with a glass of white wine

Small Plates: Grilled Cheese, Marinated Peppers, Pickled Roots

Three clay dishes built to be eaten together: something hot and salty, something oily and sweet, something sharp.

Large wooden board covered with terracotta dishes of dips, pickles, grilled vegetables, cured fish and flatbread

Mezze Table

A full spread of small clay dishes laid out as one service: dips, pickles, grilled vegetables, cured fish and bread.

Menu development

Let's put a dish like this on your menu.

Open to international Head Chef roles with visa sponsorship, and to consulting or menu-creation projects remotely and on-site.

Contact Chef sergeikhatsanov@gmail.com