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Four Seasons Hotel Lion Palace St. Petersburg

  • 1 Voznesensky Prospekt, 190000 St. Petersburg, Russia
SPT_843_square_300x300

Denis Prokhorov

Executive Sous Chef
“Every day I get inspired by people I work with, by old culinary books, by memories I have from my trips, by legendary chefs I met.”

 

Four Seasons Tenure

  • Since 2013
  • First Four Seasons Assignment: Banquet Chef, Four Seasons Hotel Lion Palace St. Petersburg, Russia

Birthplace

  • St. Petersburg, Russia

Education and Internships

  • Azurmendi, Bilbao, Spain; Caprice, Four Seasons Hotel Hong Kong; Lung King Heen, Four Seasons Hotel Hong Kong; Il Pagliaccio, Rome, Italy; Maritime Technical College named after Admiral D.N. Senyavin, St. Petersburg, Russia

Languages Spoken

  • Russian, English

Personal Achievements

  • Guest Chef in the Right Cuisine TV show (78 Channel, St. Petersburg)

Originally from St. Petersburg, Denis Prokhorov grew up learning everything about the traditional Russian cuisine from his grandmother who was a professional cook. Every day she cooked in a restaurant and then for the entire family at home, that inspired Denis to become a chef. In comparison to many chefs he met in his life, Denis started to cook pretty late, when he was already 16 years old, but his incredible passion for learning and improving his skills and hard work made him a star of the Lion Palace.

Denis Prokhorov started his career with Four Seasons in 2013 and during these five years he went through all food and beverage departments and hotel restaurants. In 2017 this great experience brought him to the position of Executive Sous Chef at Four Seasons Hotel Lion Palace St. Petersburg. Being responsible for creating a true Russian cuisine experience at the Hotel, he brought the hotel's restaurant and catering menus to the new level.

“Every day I get inspired by people I work with, by old culinary books, by memories I have from my trips, by legendary chefs I met. I never stop looking for knowledge and learning something new. When I cook I use the best local products and combine traditional Russian recipes with new technologies. In my dishes I want to keep and highlight the original flavours but let our guests experience new textures and combinations,” says Denis Prokhorov.