Chef Anton Chebotarev
Chef At Home in Estepona
Get to know me better
Brand chef with 17+ years in fine dining and international projects: from the Mediterranean to Sri Lanka, now leading the kitchen at Nube Estepona.
For more than 17 years I've worked in high-end and high-volume kitchens: from intimate fine dining in St. Petersburg to seasonal restaurants serving up to 1,000 guests a day in Yalta, and international consulting projects in Sri Lanka.
I've opened restaurants from scratch, built kitchen operating systems, cut food cost (from 32% to 27% on one project) and trained teams of up to 30 people. I trained in Italy, served as brand chef for Kaiyo Group, and have consulted restaurants on menu and concept overhauls.
I'm currently brand chef at Nube Estepona, a Mediterranean fine-dining concept on the Costa del Sol where Japanese precision meets Italian generosity and premium ingredients: truffle, black caviar, wagyu, and the freshest seafood off the Josper grill.
For private clients, I bring the same level of cooking: no compromises on flavour, service, or attention to detail.
More about me
For me, cooking is...
...the balance of discipline and inspiration: a technician's precision and an artist's freedom on every plate.
I learned to cook at...
...the Scuola Internazionale di Cucina Italiana di Lucca (Italy), with a year-long stage at restaurant Butterfly.
A cooking secret...
...respect for the ingredient: letting it shine instead of masking it with unnecessary elements and effects.
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