Portfolio

Signature dishes, and how they’re built.

Not a lightbox gallery. Every plate opens into a full page: the technique behind it, what it actually tastes like, and why it earns its place on a menu.

Whipped bean purée in a dark bowl drizzled with chilli and herb oil, topped with coriander, with sliced toasted bread on a wooden board

Modern Georgian

Whipped Bean Purée, Chilli Oil, Coriander

A smooth warm purée finished with two oils and a handful of coriander, served with toasted bread cut for scooping.

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Roasted split poussin with blistered cherry tomatoes in a green herb butter, in a white bowl

Fine Plating

Roast Poussin, Blistered Tomatoes, Herb Butter

Whole bird roasted hard and split, with cherry tomatoes taken until they burst, in a green herb butter.

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Charred corn, ember-roasted potato, white asparagus, red pepper and coriander on a speckled stoneware plate

Modern Georgian

Ember Corn & Summer Vegetables

Corn taken hard over coals, ember-roasted potato, and a coriander-lime dressing that cuts straight through the smoke.

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Slices of rare roast beef on a wooden board with grilled corn rounds and a pot of green herb sauce

Fine Plating

Rare Roast Beef, Charred Corn, Herb Sauce

Beef roasted to a even blush edge to edge, carved thick, with corn rounds off the grill and a sharp green sauce.

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Stacked beetroot discs with citrus segments and dill oil on a floral-rimmed plate

Fine Plating

Beetroot Mille-Feuille, Citrus, Dill Oil

Beetroot cooked and stacked in even discs, with citrus segments and a dill oil cutting the earthiness.

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Salad of radicchio, gem lettuce, pear and shaved Parmesan on a fluted white plate

Fine Plating

Radicchio, Pear and Parmesan Salad

Bitter leaves torn rather than cut, with sweet pear and enough hard cheese to hold the dressing.

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Mushroom risotto on a blue plate topped with sautéed shimeji mushrooms and herb oil

Fine Plating

Mushroom Risotto, Shimeji, Herb Oil

Risotto taken to the point where it still moves on the plate, topped with mushrooms caught hard in a dry pan.

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Roast squash in a terracotta dish topped with pomegranate seeds, shaved cheese and herbs, with bread alongside

Modern Georgian

Roast Squash, Pomegranate, Aged Cheese

Squash roasted down to sweetness, with pomegranate for acid and shaved cheese for salt, served hot in clay.

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Cheese and egg baked in a terracotta dish topped with fresh coriander, served with slices of grilled bread

Modern Georgian

Baked Cheese and Egg in Clay

Cheese and egg baked together in clay until the top blisters, finished with coriander and served with grilled bread.

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

Concepts

Guacamole, Crisp Bread Shards

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

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Roast carrot soup in a dark bowl with a swirl of cream and fresh dill, with two slices of sourdough

Fine Plating

Roast Carrot Soup, Cream, Dill

Carrots roasted before they are ever wet, blended smooth, with cream drawn across the top and dill through it.

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Salmon fillet on corn purée with charred corn, pickled beetroot, courgette and radish on a dark plate

Fine Plating

Salmon, Corn Purée, Pickled Vegetables

Salmon cooked to just short of done on a sweet corn purée, with pickles cut small to keep the plate sharp.

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Menu development

Want dishes like these 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