On behalf of Brasserie Most we are looking for a skilled French Executive Chef for one of the most classic restaurants in Moscow.

In the beginning of 2000s Brasserie Most was already considered a legendary restaurant of the Russian capital. Everyone desired to get in but at the time it was merely impossible to reserve a table. In the mid 2000s the owners also opened a club there which quickly became one of the most attractive and outstanding nightlife facilities in Moscow.

The Most project has always been following the latest trends and remains up-to-date and quite remarkable.

The interior is designed by the architectural bureau Wowhaus. Designers Oleg Shapiro and Dimitry Likin created a cozy space where the urban residents feel comfortable. This concept was embodied in the interior of the new place. The barocco gilt was replaced by the red leather couches, mirrored walls and the modern furniture.

The quality of products and services remain on this very high level. The kitchen staff has collected the best recipes of the regional cuisine all over France especially for the brasserie. Abundance of seafood from Brittany and Normandy, ducks of Aquitaine, black-pudding of Lyons, confit of Gascony, bouillabaisse from Marseille and more.







The perfect candidate for the Executive Chef position should know everything about classic French Cuisine and modern French gastronomy, and mix them properly in order to produce a menu worthy of Brasserie Most,

In addition conducting regular communication meetings and training sessions to ensure skills and knowledge remain at an optimum amongst the kitchen staff, also maintaining all health and safety standards.

The Executive Chef works closely with the experienced General Manager in order to achieve targets and budgets. The Executive Chef oversees the management of 30 cooks.






The Executive Chef must be an accomplished chef with, at least, 5 years of proven experience in a similar position. He or she must also be experienced in hotel kitchens and not intimidated by working and managing big groups. It’s advantage for the new chef to have travelled though different countries and participated in various food festivals. 

The Executive Chef is of French nationality and not older than 45 years. He or she must be fluent in English and willing to stay in Russia from 3 years on.

The Executive Chef has complete flexibility and dedication, combined with the ability to thrive under pressure and achieve results, regardless of environments, conditions and circumstances.

The Executive Chef should be prepared to modify and create menus that meet the concept and style of the restaurant.





7-8,000€ net monthly, a suitable accommodation close to the restaurant, medical insurance, visa, 28 days paid vacation and annual return flights to a destination of own choosing.

On all matters of interest, please contact Kristian Brask Thomsen at


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