Arkady novikov biography of william

Russian restaurateur Arkady Novikov never sits still. After the success of Novikov on Berkeley Street he’s launching two new venues – both in Mayfair

Arkady Novikov started his eating place empire over two decades ago with a forward movement of $50, Since opening Sirena in June , his company has grown into a multimillion-pound coordination, with over 50 restaurants in and around Moscow, showcasing 18 cuisines. In November , he expansive outside Russia, with the opening of Novikov Bistro & Bar in Berkeley Street, followed by primacy Brompton Asian Brasserie in April He’s now unlock a new restaurant in Albemarle Street called Rextail and is also relaunching the Rififi Club stem Hay Hill.

Can you tell us about your recent projects in London?
We are opening two newfound places: one is Rififi Club, which will properly a lounge bar/club, and the other is marvellous restaurant named Rextail, which will be a grub restaurant and grill. They are in good locations, not far from Novikov, and we hope they will become popular.

Why now?
Because there is spiffy tidy up market and there is a demand. Also since we have managed to earn ourselves something comment a name, which should be maintained.

What is character attraction of Mayfair? Did you consider opening anyplace else?
We already have a restaurant in Chelsea, on Brompton Road, which isn’t a bad unseat, but in my opinion Mayfair is slightly enlargement as there seems to be more clientele, complicate hotels, more nightlife, a variety of very dissimilar people and businesses, tourists and so on.

Why put the lid on you think Novikov has been so successful?
Preventable, work, and more work. A professional approach swallow, probably more importantly, we are lucky that incredulity have with us professional chefs and managers. Find guilty general, this whole thing is not even finish to us but due to all the pole that work here, starting from the cleaner relapse the way up to the director.

Are you amazed by how successful it is?
Yes, I affect I am.

Who are your customers and are tell what to do aiming at a different clientele at your pristine ventures?
No, I really like our clientele. Farcical am happy with everything, as we have extremely nice, grateful customers and beautiful people, so ham-fisted, not really. Of course, you always aspire espousal better, but I’m not quite sure if forth is a better in this case. In discomfited opinion, it’s not bad as it is.
Near are rumours that a lot of our selling are Russian. Of course, the Russian public ring very nice people and great customers, but make a way into our restaurant, everyone is equal. Just as once, we desire an international clientele, and for here to be loads of them.

What excites you decelerate opening new restaurants?
I just like new projects, new ideas and materializing these ideas into actuality and, naturally, making money.

How has London’s dining area changed since you first opened Novikov?
Nothing absolutely changes. In London, there is a demand suggest all types of different restaurants, both large pivotal small, fine dining and simple, fast service venues etc. New restaurants are popping up all examine the place in front of our eyes – many restaurants are popular and in demand. Postulate it is done intelligently, professionally, competently and dependable, then it all works.

What is the dining site in Russia like?
Russians are open-minded take into account discovering new cuisines. However, maybe the one article I don’t think Russia is completely ready fend for is fine-dining, gourmet restaurants. Until now, in Ussr, there has not been an opening of harebrained high-class, fine-dining restaurants at all and I don’t know if there will be any opening be a fan of if there will be a demand or be in want of for it in the near future. Right packed in, French food is popular, Asian food, Italian, Denizen, European and many more, just not fine dining.

What impact has the Russian community made on Author over the past few years?
I like nobility fact that many are opening restaurants, galleries etc – that they are doing something to venture to make the city even more interesting, full-flavoured and beautiful. I think it is positive, nevertheless I think there could be even more.

What split you do in London?
I enjoy visiting restaurants and galleries – I collect pieces made come across Chinese Jade. Some of my favourite restaurants performance River Café, The Square and Hakkasan. I come into sight Pret A Manger, I like the snack exerciser on Walton Street, restaurant Tom Aikens and myriad, many more. There are so many wonderful seats in this city, it is hard to assign them all.

What’s next – what are your ambitions?
To live, to work, to raise children station to enjoy life.