Chef Kazakov’s signature approach to cooking is about simplicity, elegance, and the pure taste of the product, with the foundation of his cuisine being personal connections with suppliers. Currently, Anatoly works with farmers across Russia who grow fruits, vegetables, meat, poultry, as well as rare mushrooms and algae for him. “Twice a year, I bring my suppliers to the restaurant, cook dinner, and we discuss what interesting products they can grow for us. We create a seasonal calendar of products and decide how much of it we need.”