Sergei KhatsanovExecutive Chef

Bruschetta Board

A board of open toasts with different toppings, cut so a table can take one of each.

Wooden board of open bruschetta with tomato, soft cheese, cured meat and herb toppings

A board of toasts fails when they all taste alike. Each one has to lead with something different: one acid, one salt, one rich, one herbal.

Grilling rather than toasting gives a char that plain toast cannot, and it holds up under wet toppings for longer.

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.

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

Brunch Spread

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

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