Ian Minnis is the New Head Chef at Davidov & Borsalino Restaurants

Ian Minnis is the New Head Chef at Davidov & Borsalino Restaurants

Ian started his career in Toronto in 1988 when he joined the team of Chefs at the summit of G8, and continued in Washington DC in Willard Hotel, where Heads of States are usually stay during official visits. It was an excellent experience for studying international cuisine standards in detail as well as desires of "rich and famous".

Russia has always been of great interest in Ian's family. There was a large library of Russian literature in the parental house. Ian adored reading Russian fairy tales in his childhood.

In 2001 when Ian got the opportunity to work in the land of fairytales, he moved without a moment's thought, first to Moscow and after to St Petersburg. Since that time, he was managing various restaurant's and hotel's project in Russia, Germany and Emirates for more than 10 years.

In the Hotel Astoria's jubilee year, which celebrates 100 years, Ian Minnis will completely update the menus of restaurants and bars of both Hotel Astoria and Angleterre Hotel.

A Cut Above the Rest!

Our Canadian Chef presented new dishes and tasting sets along with the classic hits of North American Steak House made from the beef of category Prime (USDA standard):

juicy steak from marble beef Rib eye, for the true beef connoisseurs Strip Steak or New York strip or Men's steak - high-quality steak cut from the strip loin, and of course famous Filet Mignon, a cut from the small end of the tender loin - the most lean, the most tender and usually the most expensive cut.

Also in August Ian will surprise everybody with the new special offer - Steak and Eggs. Ostrich eggs. - a steak, served with Ostrich egg. Detail of this dish presentation are still kept in the secret, who knows may be one can get a square egg on the plate...

As a representative of North American culture, Ian knows all the secrets of mastering the art of steaks cooking - right parts of beef, properly riped meats (meat for the steak should be chilled 20-28 days, fresh-killed meat doesn't work for steaks), technologies and degrees of cooking, USDA recommended temperatures for beef - which makes him a true Master of the Steaks.

Chef Ian Christopher Minnis

Commenting on his own steak preferences, Ian jokes: "I'm a Rib Eye freak!" The Steak Season from Canadian chef Ian Minnis will last the whole summer in Astoria & Angleterre.