I’m the brand chef and co-owner of Zhazhda Krovi in Moscow, a master of meat craftsmanship and co-founder of the Zozulinsky & Potseluev meat atelier.
I studied economics at the Plekhanov Academy. Before working with meat, I worked in graphic design and photography. In 2013, my partners Sergey Morokov and Enver Mekhtiev and I opened Steak@home, an online steak shop delivering across Moscow. We started in a small space and found our own customers. It was a new stage in our lives: we weren’t afraid of much, paid little attention to obstacles and knew very little about meat. At street-food festivals, we cooked steaks alongside guest chefs and learned how to grill from them.
Later, I became an ambassador for Weber grills and the meat producer Primebeef. I studied in Moscow and abroad, including at the Weber Grill Academy in Copenhagen. I filmed cooking content, catered for private events and developed my skills in cooking over fire. During those first six years, I gained practical experience that I shared at my own masterclasses around Russia.
I was fortunate to have good teachers. They included butchers, chefs, heads of large production businesses, farmers and agricultural specialists. From them, I learned how people raise livestock, produce meat and work with it in the kitchen. I’m grateful for that experience and their willingness to share what they knew.
At a cooking event in the La Cornue kitchen showroom, I met Igor Zhuravlev, who founded Coffeemania and developed its concept. In 2019, we opened Zhazhda Krovi together. The restaurant features in the WHERETOEAT rankings, has received a Lemon Guide award and is recommended by GreatList.
The restaurant has become my second home. I build the team, develop the menu and work with my colleagues on the finances and the future of the business. We pay attention to every ingredient. Personal relationships and trust matter in our work with partners. I’m grateful to our farmers and suppliers for their work.
Together with my partner Grant Zozulinsky, I develop the Zozulinsky & Potseluev meat atelier. This business matters as much to me as the restaurant, and I give it the same attention. We age beef with mould cultures and make products for restaurants and private customers. We butcher meat and cut steaks by hand to order. I work in the atelier myself, including on orders for Zhazhda Krovi. I want to know the product before it reaches the restaurant kitchen.
At the atelier, Grant and I teach our Master of Meat Craft course. We explain how to choose meat and how ageing methods differ, and teach butchery and grilling. We also host themed meals and private events where guests can see our work and taste meat aged for different lengths of time.
In 2026, we marked seven years of Zhazhda Krovi and ten years of the meat atelier. I’ve been working with steaks for 13 years, and I still feel as though I’ve only just started. I keep learning about meat traditions in different countries and approaches to butchery and cooking. At the restaurant and the atelier, I have teams I can rely on. We try new things, and I’m glad we can still surprise our guests after years of work.
Photography has been part of my life since my teens. I’ve used medium-format and 35mm cameras and realised that film suits me best. I’m comfortable working with it. I photograph people, my travels and everyday work. On this site, I collect photographs I want to keep in my memory and in yours.