Chef Vladimir Mukhin

Executive Chef
The White Rabbit
Moscow, Russia
#13 The World's 50 Best Restaurants

Vladimir Mukhin is a 5th generation cook. He started his career at 12 years old in the kitchen of a restaurant, where his father worked as a Chef. After graduating from university he worked at a number of well known restaurants and in 2000, he joined the team of the restaurant "Red Square, 1", headed by the famous chef Alexander Filin, President of the National Guild of Chefs. Together they opened “Buloshnaya” café in 2003, and one year later Vladimir headed its’ kitchen, becoming the youngest chef of the National Guild of Chefs.
As a chef, he has opened the restaurants “Zhitnaya, 10” and “Windsor”. He has trained at La Barone (France), El Celler de Can Roca (Spain), Khajimi (Japan), and Can Gobany (Spain).
He has been the chef of the Moscow restaurant «White Rabbit» since 2012. In 2017, he became the co-founder of IKRA, the 1st international gastronomy festival. In 2018, he headed the opening of the “Gorynich” restaurant as well as the "Sakhalin" seafood restaurant.
He holds a number of awards including The Best young Chef of Russia (2013), and White Rabbit has been on The World’s 50 Best Restaurant list sine 2016, rising to #13 in 2019.
Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. His philosophy revolves around local seasonal products, modern techniques and new combinations. His latest tasting menu called “Black Swan” is dedicated to a sustainable future: pursuit of immortality, zero waste, shift from healthcare to food care, cruelty-free dishes, overcoming personal boundaries, glocalization, authenticity, multi-sensory and digital seasoning - these and many other trends are turned into exquisite food by Vladimir Mukhin and his team. Vladimir supports about 20 local farmers and craftsmen, helping to save rare vegetables and crafts. He sees his mission as making Russian cuisine popular worldwide.