Syrovarnya Usachevsky
₽₽₽
Restaurant contacts
26 Usacheva str.
2nd floor of Usachevsky market
Parking on the territory of Usacheva market:
10 minutes - free of charge,
further - 400 roubles / hour
Head Chef
Vasily Samokhin
Vasily was born and raised in Moscow and has been interested in cooking since childhood. His mother and sister worked in restaurant chains and were personally acquainted with Yuri Rozhkov. Vasily was inspired by their example and enrolled in one of the oldest culinary schools in Russia, which opened in 1943. He gained his first professional experience in his field at the age of 15 and has never looked back since.
Vasily came to Cheesefarm by chance, having already gained extensive experience in Italian cuisine. First, in 2019, he became a sous chef at a restaurant in Cheremushkinsky Market on the recommendation of his friend. After working there for 3 years and immersing himself in the project, Vasily opened Cheesefarm restaurant in Zhulebino as head chef. The Cheesefarm at Usachevsky Market was Vasily's third restaurant for the brand: he is very proud of his team and his workplace, and wishes everyone to find a career to their heart's content.
I'm not a desk boss, I'm a leader. A boss delegates and a leader works with the team. I know everything from the inside out, so I can get into any position in the kitchen and work hard all day. I am a practitioner and that is my strength. My credo is to learn something new every day and never stop.
Gallery
Usachevsky Market is not only one of the oldest gastronomic clusters in Moscow, but also a modern space in the centre of the city, which has become a point of attraction for hundreds of thousands of Muscovites. Cheesefarm restaurant, located on the first floor of the market, has become one of its main residents: families with children and businessmen come here, it is comfortable for those celebrating an important event in the company of friends, as well as for those coming for a romantic date or negotiations. The menu features rustic Italian dishes prepared in the open kitchen, combining seasonal products with classic specialities.
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