“Even in Soviet times, some people woke up with a baguette. Mitya Borisov Dmitry Borisov restaurants

Ksenia was born in Leningrad. Her mother worked as an engineer, her father was an architect. The girl grew up as a calm, attentive and inquisitive child. A distinctive feature of Ksyusha was her special immersion in activities that she liked.

Once in a music school, she enjoyed studying musical notation, and after taking up rhythmic gymnastics, she reached the rank of candidate master of sports.

It is not surprising that when the girl went to a specialized school with in-depth study of the French language, she became interested in it. So much so that when I was already in middle school, I began to seriously think about connecting my life with French linguistics.

But in high school, Ksenia accidentally ended up in the most fabulous theater - a puppet theater. She really liked this magical world, which seemed to exist separately from the rest of the world. Then her first thoughts about an acting career began to flash through her mind.

But the girl made her final decision about where to enroll when, at the age of 15, she was invited to act in a movie. Dmitry Astrakhan noticed Ksenia and invited her to work in his film “Go Away.” Having found herself on the same stage with professional actors and feeling the profession from the inside, Ksenia fell in love with it and wanted to do just that.

Dasha

Film “Calendula Flowers” ​​(1998)

After school, the girl entered the St. Petersburg Academy of Theater Arts, but while studying in her second year, she fell passionately in love with Moscow entrepreneur Viktor Tarasov and became pregnant. She went on academic leave in order to give enough warmth and education to the born Daria-Aglaya.

Family life with Victor did not work out. The couple broke up, but dad was always present in Dasha’s life! Now Ksenia’s daughter, better known to TV viewers under her middle name - Aglaya Tarasova, has become an actress herself.

Fans know her for her role as Sophia in “Interns” and her famous romance with another television intern, Ilya Glinnikov. Neither the mother nor the girl talk about family relationships, each time citing the fact that this information is very personal.

Ksenia spent two years on maternity leave with Dasha. Firstly, in order to stay longer with the baby, and secondly, to leave the academy again for a course with my own teacher. And so it happened, and immediately after graduating from the academy, the actress was invited to the Maly Drama Theater, and was also cast in an interesting role in the Italian film “The Stranger.”

The girl was sure that the director of the film - the legendary Giuseppe Tornatore himself - would not approve a young and still unknown Russian actress for the role, so she lied that she knew Italian. When the job invitation came, and the text of the role, I was surprised and immediately took up my language.

Rappoport was good with languages: after graduating from a French special school, learning another one didn’t seem difficult, but the main study still had to happen during filming. Ksenia’s efforts were not in vain: the premiere was stunning, the girl was awarded an Italian prize, and was even invited to host the opening ceremony of the Venice Festival.

Boyakov

film "Gangster Petersburg - 3 (The Collapse of the Antibiotic)"

After her Italian debut, the actress became in great demand. She was invited to appear in TV series and full-length films, and her demand in the theater also increased. By the way, she never hid her love for the stage, and she was always in awe of talented directors. Therefore, when people started talking about Rappoport’s affair with the married director, and now the artistic director of the Praktika theater, no one was surprised.

Eduard Boyakov is really known as an experienced womanizer who loves just such - smart and beautiful women. The hot glances that the director and the actress exchanged were not hidden from those around them.

But loving a charismatic, married director is not easy. All his former passions claim: this talented handsome man, in addition to his wife, may have several more mistresses in his arsenal. No one wants to share the man, and soon the novels with Boyakov fail.

So it was with Ksenia. She took the breakup hard. To take her mind off the personal drama, she began to spend more and more time with her partner in one of the films, actor Yuri Kolokolnikov.

Sonya

The age difference between Yuri and Ksenia was six years - not in Kolokolnikov’s favor, but who could it bother? At first, Ksenia was only happy with the jokes of the charming actor and was grateful to him for being able to support her in time, after a difficult breakup. Then I got carried away.

Married Kolokolnikov left the family where he was raising a small child for the sake of his new lover, and Rappoport then disappeared from the screens for some time, and her photographs stopped appearing in gossip columns.

Receiving another acting award, Yuri publicly thanked his “beloved woman and mother of his daughter” - Ksenia - for her support. It turned out that the actors’ daughter, Sonya, is growing up.

He wanted to woo a talented woman of witchcraft beauty, and he did it. People in her immediate circle testify: Ksenia received much more love from Yura than she gave. The case when only one loves, and the second allows himself to be loved. This couldn't go on for long. Despite raising a child together, the couple broke up.

Married

After this long and fruitful romance, Ksenia closed the door to her life to strangers for a long time. Therefore, the real discovery was the news leaked to the press that for about two years now the actress has been the legal wife of a famous restaurateur from Moscow, who for the sake of his wife moved to live in St. Petersburg.

Dmitry Borisov has already founded several fashionable restaurants. “Jean Jacques”, “John Donne”, “Rubinstein” - this is all Dmitry Borisov. First, Moscow gourmets learned about it, and now, largely thanks to Ksenia, St. Petersburg gourmets too.

He began courting the actress at the very peak of her discord with Kolokolnikov. Rumor has it that because of the beginning of an affair with the restaurateur, Rappoport did not go to the premiere of the director's work of her former common-law husband, where he also filmed her.

The lovers celebrated their wedding in secret and try not to talk about their personal lives. It is only known that the couple goes out into the world holding hands, and having found a secluded place, they kiss without hesitation, as if the sweet period of their relationship had not yet passed.

Happymagazine.com.ua

Dima Borisov is the owner of the Dima Borisov Family of Restaurants, which includes such restaurants as Barsuk, Okhota Na Ovets, Baby Rock, Gastro Rock, Kanapa, Crab’s Burger, RYBALOVE and Fish&Chick’s. We meet with a famous restaurateur on his beloved Vozdvizhenka to talk about the restaurant business, national gastronomic history, harmony, “delicious” marketing and why to stick to your line.

Where the legs grow from: the dashing 90s, funky business and the Olympic bear

- Dima, you are a very active, active and enterprising person. Where do you get all this from?

First of all, I think that leaders are born.

But, of course, circumstances and surroundings also have a strong influence. I was born in 1980, and my teenage years just fell on the dashing 90s. I grew up without a father, I was 15 years old when my younger sister was born - I had to help my mother and put the family on its feet. Hence all this - to go to wash cars at 12, to work in an advertising agency at 15, to create your own at 18, so that at 26 you can sell it. All this, rather, out of necessity, and not from what I really wanted and entrepreneurship was in full swing.

There were also books, of course. For example, “Funky Business” by Nordstrom and Ridderstale, “The Road to the Future” by Bill Gates and other business literature that was popular at the time.

- What about people? Was there anyone in your life who was particularly memorable?

Yes, my partner-mentor, with whom we worked together at the agency. Now I understand how lucky I am. This man was not only a professional in his field, but a subtle psychologist. Despite my behavior, he treated me understandingly. Any other person in his place, looking at me, would immediately think that I was some kind of fool: a 15-year-old guy who puts on glasses, jackets with high shoulders to appear more respectable and older to clients... In general, I’m still a specimen.

But my mentor did not prohibit anything, did not limit anything, and even supported it. If someone looked at me with a grin, he always said his catchphrase: “The youth of youth has one problem - it passes quickly.” Thanks to all this, I was able to express myself to the fullest and learn everything I needed. As a result, by the age of 18, I had risen to an executive position and was in charge of the processes.

- A very young age for such career achievements.

For domestic marketing, branding and advertising, it was all just beginning. There was a bare market. Almost all national brands, for example, food or alcohol, our team took part in their creation in one way or another.

A 15-year-old guy who wears glasses and jackets with high shoulders to appear more respectable and older to clients... In general, I was that specimen.

Then everyone switched from Soviet to capitalist rails, people began to restructure their thinking. My generation, the generation of Olympic bears (in 1980, the first ever Olympic Games were held in Eastern Europe - Author) - had much less of the Soviet “raid”.

Business start: crisis, new history and love for golden candelabra

Ceiling. I was passionate about branding, but at that time I had achieved as much as I could. National brands have not developed much. By that time, and this was around 2005-2006, I received additional business education, and I had already developed strategic thinking. I always had grandiose plans, and I understood that I needed to move on and start a new story.

I reinvested the capital received from the sale of my own agency into real estate. For several years I was a rentier and enjoyed what I did not have time to enjoy in my youth. I was catching up.

But we live in a wonderful time of change, and the next crisis was not long in coming. It's 2008, and you know very well what happened then. The crisis “killed” marketing and real estate, my assets did not work. And then I thought, well, this is retirement, it’s time to do what I love - open my own small restaurant, because I cook and really love cooking since childhood.

I traveled a lot and then for several years I knew what my place would be like - a small gastronomic bar with an open kitchen, where I cook and communicate with guests. This is how “Badger” appeared.

- The restaurant business was a new area for you. Were there any unexpected discoveries at the start?

It came as a surprise to me that this was such a breakthrough story for people. To be honest, before “Badger” I had practically never been to Kyiv restaurants - there was nowhere to go for delicious food, as we are used to doing in Europe. After all, in every town there are many small establishments, tasty and personalized. Roughly speaking, you know who you're going to for paella tonight - Jose, Mario or Juan. So far, in the majority of cases on the Ukrainian market it is not restaurants, but restaurant projects.
They say that it was I who gave the impetus to personification. In general, when a queue began to line up for me, I realized that I had started thinking about retirement too early and that everything would not end with just one restaurant. A year later I began to move on, opening Gasrtrorock.

Either I continue to follow my line, or I adapt to the audience. At my own peril and risk I chose the first, and I still adhere to this strategy. I just call it the development of gastronomic culture.

- Were you burned at the start?

Yes, there were a lot of lessons at the start. However, it still exists.

Then for me the most important kick in the ass was that my vision of gastronomy and a gastronomic bar did not coincide with the vision of the majority of guests. I saw that people go to restaurants not really for food. They, rather, come to a party place, walk around in heeled dresses, and look for husbands-wives-partners for the evening. Guests were surprised by the relatively simple surroundings of the Badger (“where are the golden candelabra?”) - this was the first loft and the main emphasis was on food. This approach was very unusual for them.

For me, this was to a certain extent a defining moment: either I continue to follow my line, or I adapt to the audience. At my own peril and risk I chose the first, and I still adhere to this strategy. I just call it the development of gastronomic culture. All my restaurants are still about food and personalized. True, now I can already afford more expensive surroundings, for example, making green walls, like in “The Sheep Hunt.”

Business rules: reasons to break them and the formula for a successful restaurant

Every business, including a restaurant business, usually has certain rules that must be followed in order to achieve success. Have you broken these rules?

Certainly. One of the basic rules that I violated is that the client, that is, the guest, is always right. I don't agree. The restaurant business is, in some ways, an unusual business. This is, first of all, a hospitable and emotional business, in which, in my understanding, everything happens like this. So, I am the owner, the restaurant is my home, and you come to visit me to “try” my vision of this or that dish. You are my guest, not a client who downloads rights. For me, the most important thing is those who create dishes and comfort, and not what the guests say.

I am the owner, the restaurant is my home, and you come to visit me to “try” my vision of this or that dish. For me, the most important thing is those who create dishes and comfort, and not what the guests say.

I always draw parallels - try coming, for example, to your mother-in-law and telling her at the table that her borscht is tasteless. What will she do? At the very least, he will put a plate on your head and tell you not to come again. I have exactly the same attitude and perception.

You are breaking another rule: your establishments are not located in the so-called. a passing place that is so often talked about. Vozdvizhenka can hardly be called such a place.

Yes. All this talk about a passing place - bullshit (smiles). Restaurants, real restaurants, are created for a special visit, people go there on purpose. A passing place is a tourist story, not a gastronomic one. Again: if you travel and you are a gastronome, then, first of all, you ask the locals where they go, and go there. Going to try national cuisine somewhere in the central square is often uninteresting from a gastronomic point of view, because it’s not about food, but just about the flow of people.

- To summarize: a good restaurant from a business point of view is...

A small place with up to 100-150 seats, because if there are more, then this is already a factory. This is a personalized restaurant, where ideally the owner is a chef. A place where everything is about the food, and not about the surroundings. Where there is a short menu with local seasonal products. As for the latter, alas, we are still far from that. For example, there is no meat to cook a steak at the local market, and you practically won’t find fish either.

Trends: patriotism, restaurant interiors and gastronomic Ukraine

- What trends in the Ukrainian restaurant business please you, and which, on the contrary, upset you?

The good news is that healthy patriotism, respect and love for our own country and its culture are being formed in our society. At the very least, embroidered shirts are already fashionable. The next stage in the restaurant business is the development of national gastronomic cuisine. I do this, for example, in my “Canape”, where the menu is created based on pre-revolutionary recipes from different regions of Ukraine in a modern interpretation.
Until recently, Ukrainian cuisine was compared and looked like rural cooking - ordinary simple dishes, for example, dumplings or borscht. And for some reason everyone forgets about the heritage that we had before the revolution. For example, when you read “Chasing Two Hares,” you see that then there were artichokes, pressed caviar and much more on the tables. And, most importantly, all this is grown in our country!

The next fundamental stage is national gastronomic history. A modern story without the “sharovarshina”, where the chef demonstrates his vision of national cuisine.

I repeat: this is the next fundamental stage - national gastronomic history. A modern story without the “sharovarshina”, where the chef demonstrates his vision of national cuisine. Fortunately, things are gradually moving in this direction. Another positive trend is that more and more people are starting to pay attention to food.

From what makes me a little sad. For example, recently many establishments have begun to open in our country. On the one hand, I am glad that the market does not stand still. But on the other hand, in many cases these are restaurant interiors with snacks. Going somewhere every day and eating hot dogs is, to be honest, a dubious pleasure. The foundation of any restaurant is food. Because of this, our market is not developing and the concept of a profession, for example, a waiter or a cook, is not being formed. I would like to see more places appear where the owner himself cooks and gets things done. No, of course, all this is happening, but not as quickly as I would like.

Creativity: the development of gastroculture, missing salmon and SpongeBob

You talk a lot about the development of gastronomic culture, pushing your line and not looking back at mass tastes. Are there restaurant formats that you would like to launch, but you realize that the market is not quite ready for them yet?

The seafood trend that I am currently developing is precisely from this category. You come to my Fish&Chick’s on the Kharkov massif, approach an 8-meter display case with 160 types of fish and seafood, but you don’t know what it is. Automatically look for at least something familiar, for example, sea bream or salmon, but don’t find it right away. That's all! Stupor. And that’s exactly what I’m trying to achieve, I do all this consciously. Yes, all my formats are ahead of their time. But, again, it is important for me to form a gastronomic culture. Ukrainian cuisine is also a new trend and format. But most are still “chopped” at the burger level.

- How does your creative process go in general? How do you create concepts for your restaurants?

The entire concept is a collective image that takes many years to form. For example, Crab’s Burger “ripened” for 2.5 years. So, I go to New York and get caught in Hurricane Sandy, wait for the airport to open, and fly to Miami Beach, where I end up at Joes Stone Crab - a restaurant whose concept is entirely built on crabs. I return home, and my youngest son is watching a cartoon about SpongeBob creating a Krabby Patty, and I think: “Maybe I should make this format?” While I’m thinking, I end up in London, where restaurateur Misha Zelman launched a single-product restaurant, Burger & Lobster, where they exclusively serve burgers and lobsters. This is how it crystallizes. From observations, experience and tips.

My principle is to remain a player-coach, an expert in what you do. I can give a lecture about any product or work with the cooks in the kitchen and the waiters in the hall.

Vozdvizhenka: five-year goal and Kiev Soho

The fact that you “settled” with restaurants on Vozdvizhenka is also, to some extent, an educational moment. Plus, you clearly take special care of this place.

Vozdvizhenka is significant in that it was “dead”. With the opening of Gastrorock here, I immediately saw a five-year goal for myself - to create the country's first gastronomic quarter. For example, like Soho in London. The quarter where you come and get everything in the best possible way for all food formats.

What I do on Vozdvizhenka (restaurants, summer picnics, Christmas festivities) - for me, this is the creation of a certain ecosystem. And the implementation of the strategy is almost complete. There are two more formats that I want to implement to wrap things up. But for now I won’t say anything about them.

Staff: fine matter of food, various “Caesar” and playing coach

- Is it difficult for you to select people for your restaurants?

Unfortunately, for many, working in a restaurant is an intermediate stage in their life, a temporary part-time job. In our restaurants you will never meet a person who, for example, has consciously spent his entire life as a waiter. It's the same with the profession of a cook. There are only a few chefs throughout the country.

In our restaurants you will never meet a person who has consciously spent his entire life as a waiter.

For example, in the first year after the opening of each restaurant, approximately 6-7 staff changes completely. That is, there seem to be suitable people, but it takes a lot of time to find them. After all, it is necessary that a person, at least for a short period of time, sees himself in this profession and loves it. And, of course, so that the values ​​coincide. Because food is a subtle matter, it all needs to be felt. The same Caesar salad – different everywhere. Only a person who is in love with his work and has a feeling can cook deliciously.

- How do you deal with all this?

I don’t fight, I teach. By personal example. My principle is to remain a player-coach, an expert in what you do. You must speak the same language with all market players. For example, I recently went on a special chef tour to London and worked in the kitchen.

For example, I can give a lecture about any product or work with the cooks in the kitchen and the waiters in the hall, showing what service to guests and hospitality are. I show them how my vision of the restaurant business can be implemented in their work.

- Have you ever thought of opening a school for waiters or cooks at your restaurants?

Schools, courses and everything else are supply in response to demand. But we do not have a request for a profession.

Business in Spain: not random people, love for local food, but less profit

You have opened your own establishments in Spain - in Valencia and Barcelona. Why did you choose this particular country to enter the foreign market?

This is my favorite country, plus I invested in real estate there when I was still doing this. It was important for me to create a logistics base and foundation in order to test the format of my seafood restaurants with Krabby Patties and other dishes. It’s very convenient to set everything up so that I can then deliver products from one point to all my Crab’s Burgers.

Business in Spain is also an excellent training on how to work abroad, an opportunity in the future to move to markets that are more interesting to me, for example, London or New York. And the entry threshold is lower. For example, the opening of Crab’s Burger in Valencia cost €300,000-400,000. For comparison: if everything happened in London, the numbers there would start from a million pounds.

If you come, for example, to Italy, then most Italians go to Italian establishments to eat pizza and pasta. You won't find as many sushi bars or Asian restaurants there as we do.

- How different is doing business here and abroad?

Very different. The main difference is that everything is simply more qualified, understandable and transparent. There is a well-established market there, so you can quickly navigate everything and find what you need (for example, local products of proper quality).

In addition, there is a core of professional associations and federations, and there is the concept of trade unions. And most importantly, there is awareness of the choice of profession. There are many chefs there who consciously study - these are initially professionals, not random people.

But, by the way, from a commercial point of view, it is less interesting to work there. There is tougher competition, an established average bill, and guests won’t spend more. And here people can throw a luxurious banquet once a month (smiles). We earn much less money there. But the experience is certainly priceless.

- You mentioned the target audience. How are the guests different?

There are no fundamental differences. From what can be noted: there is a gastronomic culture, so guests really understand food. It’s in their blood, because 98% of the time they eat in restaurants.

Another interesting observation: our people do not eat local food. And if you come, for example, to Italy, then most Italians go to Italian establishments to eat pizza and pasta. You won't find that many sushi bars or Asian restaurants there. With us it’s the other way around: the global market is pizza, sushi, karaoke, and hookah “on top.”

There is tougher competition abroad, an established average check, and guests will not spend more. And here people can throw a luxurious banquet once a month.

- What are the salaries of the staff? For example, in Spain, where you do business.

The waiter's salary is plus or minus €1,200, and there is practically no tip. To compare with Ukrainian realities, our waiters may have a job without a fixed salary or with a minimum wage of 2,000 hryvnia, but they have the opportunity to earn decent tips. For example, in our “Sheep Hunt” guys don’t take away less than 1000 hryvnia a day. Cooks and chefs – €1500-2000, “star” chef – €4000 and above. Our cooks receive 5,000-6,000 hryvnia, chefs – 10,000-20,000.

Marketing: components of a “delicious” restaurant

In any business, it is important not only what you do, but also how. How to make marketing “tasty” to hook a client?

Read the classics (smiles). Marketing is, first of all, the 4Ps: product, price, place and promotion. This is a classic instrument, but it is still relevant today.

Most people confuse marketing with promotion, or rather, reduce it exclusively to promotion and advertising budgets. In reality, you need to make, first of all, a tasty product, in a tasty place and at a tasty price that people are willing to pay for it. And only one P is promotion, when you have to convey this information to people. For example, you know that you are going to the “Sheep Hunt” for the best sheep back on the beautiful Vozdvizhenka, it costs 300 hryvnia, not 1000, and you read about it on the Facebook page of the owner Borisov. This is the only way and only in a complex way that “tasty” marketing can be done. But yes, it's not easy.

More generally speaking, marketing must be based on the leader, that is, the owner of the business. He must clearly understand what he wants and how. If this is not the case, then no one will come up with anything for him or do anything efficiently. All breakthrough and effective business stories - only if it is born in the head of the owner, he is the engine of everything.

Mistakes: alien energy, one leader and ambition

- You are a successful businessman. And yet, have you made mistakes in business and what ones?

You should never take over a business created by another person. It won't work. After all, there is the energy of another entrepreneur, not yours, his vision and rules. I have stepped on this rake more than once. People often ask me: “Borisov, do something!” I agree to help, I undertake, but after a month or two I understand that nothing will work out. In the end, everyone is unhappy.

Another mistake: I learned from personal experience that there can only be one leader in business. Otherwise, everything turns into a process without results and a competition to see who has more ambition.

Crisis: “cleansing” of the market and Ferrari outside the window

- I can’t help but ask about the crisis. How did it affect you and the market as a whole?

The crisis has thoroughly cleaned the market. As often happens, the two extremes suffer the most – pretentious establishments where dishes cost crazy amounts of money, and the budget segment. People who have just started visiting establishments are very sensitive to the crisis. As soon as their income decreases, restaurants are the first thing they abandon. Nowadays, mainly the middle segment of restaurants is developing, which are focused on the so-called. the middle class, which is not so affected by the economic situation.

Personally, I approach the current situation purely as an opportunity. Barriers to entry are decreasing, the market is becoming more staffed, and people are starting to think about how to spend their money wisely.

But in general, you shouldn’t overdramatize everything. Well, look outside the window. Do you see that Ferrari? Or go out to the center of Kyiv and see what kind of cars drive there. And by the way, we will need to clear the table soon, because everything is reserved. A crisis?!

Family: beloved Lena, yin and yang and the collapse of stereotypes

Your wife Lena is the operating director of your restaurants, your right hand. Does business harm personal relationships?

No. And I still don’t know how this happens (smiles).

In general, this woman destroyed several stereotypes in my head at once. Before she came into my life, I did not believe that it was possible to work with a woman. I tried to hire only men for leadership positions. But when I didn’t find anyone suitable, I decided to “hunt” Lena. She previously managed a large chain of establishments. For six months of work, she blew my mind and blew my mind. I couldn’t believe my eyes: a single woman with a 2-year-old daughter never told me in six months, saying, I’m sorry, I can’t meet you and my business partner in the evening or go on a business trip “tomorrow” because I have a small daughter .

For six months of work, my wife Lena blew my mind and blew my mind. I was really very lucky.

With her Lena, we created a Family of Restaurants, although I never believed in a successful family business. Then we created our Family. But our example is an exception to the rule; it is difficult to repeat. I was really very lucky.

- Don’t you establish any taboos at home about talking about work?

We don't set any artificial rules. At home we discuss a lot of things, and I don’t think it’s right to separate personal life and work. This doesn't happen. For example, you install a grill-smokehouse at home to launch something similar at Gastrorock, invite friends and test the menu at home to then implement it in one of the restaurants - that is, if this is a favorite thing, then it becomes an integral part of your life.

In general, Lena and I don’t quarrel. It’s largely thanks to her that I’m here, because I’ve never met women like her. She perfectly feels the line when she is a partner in business, and when she is a beloved woman. When to insist and when to give in. It's yin and yang. A puzzle that has come together.

Good habits: kite, harmony and bourbon

- Which habits help you in life, and which ones harm you?

In my opinion, all my habits are useful. For example, sports. I go to the gym every morning, go to the pool several times a week, and am also into extreme sports. During the warmer months, my surfboard and kites are always in my car. And if I need to be alone with my thoughts, I go somewhere, launch a kite and ride for several hours.

It is extremely important for me to be in a harmonious state. And constant movement and activity is what is needed for this.

Also, once a year my company and I go to Spain, where we ride sports bikes. When you're rushing at a speed of 300 km/h, all of life's fears seem like kindergarten. After this, nothing is scary anymore. Extreme sports are also good because they help you get rid of everything that has accumulated inside.

Another habit of mine is to eat tasty and high-quality food. For example, I really like to eat a steak for lunch and drink a glass of grappa or cherry bourbon liqueur. Both useful and inspiring.

- What makes you remain “hungry” and move forward, despite all your achievements?

Harmony. It is extremely important for me to be in a harmonious state. And constant movement and activity is what is needed for this.

Yes, and it’s a sin to be satisfied and fold your arms at 35 years old. Everything I've done so far is only 20% of what I really want to do in restaurants, family, sports, etc.

The secret of success: three important components

- Our traditional last question. Your formula for success.

Professionalism. Understand what you are doing, know every little detail.

Responsibility. Be able to implement your plans and be responsible for the result.

And, of course, love. To your business and life in general.

The restaurant is called simply “Rubinstein” and is located at number 20 on Rubinstein Street, literally across the wall from the “MDT-Theater of Europe”, where Ksenia Rappoport has been serving for many years.

Fans of theaters and restaurants, of course, remember that until quite recently there was a cafe “Children of the Paradise” there, which was again owned by Muscovites: Alexey Paperny and Varvara Turova. But in light of the crisis, things didn’t work out for them, and they were replaced by Borisov, a player in the restaurant market that is obviously stronger: he owns the Jean Jacques restaurants, which are fashionable among the liberal crowd.

Mikhail and Ksenia came to the opening of the restaurant together

Photo: Sergey Nikolaev/Telesem archive

However, people in the know associate the choice of location not at all with the desire to “sit down” colleagues, especially since today Rubinshteina Street consists almost entirely of restaurants. The intrigue is different: just recently everyone was sure that Ksenia Rappoport was in a happy union with actor Yuri Kolokolnikov, who was 6 years younger than her.

But then there were rumors that Ksenia and Yuri were no longer together, and at one time they even called Danila Kozlovsky an insidious homewrecker, which was somewhat strange against the backdrop of his fiery romance with the American model of Russian origin, Olga Zueva.

However, now Danila is beyond suspicion, because the honorary title “new lover of Ksenia Rappoport” was officially awarded to Dmitry Borisov, or Mitya, as he is often called in the bohemian crowd.

In any case, at the opening of Rubinstein, Mitya and Ksenia stayed together.

As for the establishment itself, the kitchen here is headed by the Latvian chef Sergey Yaramishyan, who previously worked at the Italian restaurant Arcobaleno at the Domina Hotel. However, banal pizzas and spaghetti with cheese are not noticeable at Rubinstein yet. The menu includes much more refined and expensive items, for example, creamy sauerkraut soup in coconut milk with smoked fish or stewed beef with hemp oil. There is also a signature dish: the Rubinstein egg, cooked at 62 °C, served with ciabatta and citrus bechamel.

The room consists of two halls: the first with light walls and a huge chandelier; the second - with wine bottles on the walls and portraits of famous people with the surname Rubinstein. That is, the capital restaurateur decided not to limit himself to the composer Anton Grigorievich Rubinstein, after whom the street is named.

For now, the establishment is operating in test mode: a large official opening with many guests is planned for Saturday, February 13th. On the same day, the restaurant will host “Rubinstein Readings” with the participation of historian Lev Lurie, artist Anatoly Belkin and art critic Alexander Borovsky, head of the department of modern movements at the Russian Museum.

That is, they will also feed you spiritual food in the restaurant. How often the owner’s friend Ksenia Rappoport will appear at the table is still unknown, but it is quite possible that now “Rubinstein” will become a permanent hangout for MDT stars, especially since before that they often visited “Children of Paradise”. By the way, Elizaveta Boyarskaya celebrated her recent 30th birthday there.

Dmitry Borisov is called a restaurateur, and also a producer, because no other word has been invented for what he does. Borisov is a master at producing communication in public catering establishments. Ten years ago, in the OGI Project, he came up with the idea of ​​​​combining a cafe with a bookstore, and Moscow intellectuals who had previously sat in kitchens went there. In “Apartment 44” not only the design is reminiscent of an old intelligentsia apartment, but the atmosphere there is the same. And both cafes “Jean-Jacques” are French brasserie, only on Moscow boulevards. Borisov’s talents also found other uses: in 2007, as an expert on the urban environment, he was invited to the position of creative director of the Big City magazine. Dmitry Borisov's successes should not be surprising, since the main consumer of all his products is himself: his favorite ways to spend time are drinking in his circle and reading good literature. Member of the Snob project since December 2008.

The city where I live

Moscow

Where he was born

Moscow

Who was born to

Father - Vadim Borisov, a famous historian.

Where and what did you study?

He entered the history department of the Russian State University for the Humanities, but left his studies in the 3rd year (at age 20)

“It’s not because I didn’t like the story. On the contrary, I have great respect for history, my father is a historian, it just happened that way. Dima Itskovich and I had our own production group...there was no time to study.”

Where and how did you work?

Co-owner of a production company (together with Dmitry Itskovich), worked with the groups “Leningrad”, “Vopli Vidoplyasova”, “Auktsion”. In 2004, together with Evgeniy Gindilis, he founded the film company “TWINDY”.

He participated as the founder and (co) owner in the organization of the OGI Project club, the United Humanitarian Publishing House (OGI), and the Apshu club (together with his sisters and D. Yampolsky). He opened the restaurant company “Buffo”, the chain of French cafes “Jean-Jacques” and the revived club “Mayak” together with Yampolsky.

“I don’t want to be like a businessman! And I’m not a restaurateur... Maybe a producer... Although that’s also a stupid word.”

“...those who beat me as a child for being red-haired are not my audience. And those in which there is no aggression, but some thoughts, or even better - actions, are mine. That's why I make restaurants for them. ...I am not interested in anyone except them, except these people. Those who are sick, crazy, crazy with money or completely brainless - all this is not for me.”

“I am in the business of correcting urban anomalies. The fact that there was no cheap European cuisine in Moscow is an anomaly, I corrected it, made “Jean-Jacques”. The fact that in Russia there is not a single signature restaurant with a Russian chef is also an anomaly. Stalik wrote a cookbook, it is now a bestseller. So we made it his signature restaurant; a huge plate of pilaf costs 450 rubles. It is expensive? This is adequate."

In 2007, he became creative director of Bolshoy Gorod magazine.

“Actually, they didn’t call me there to change the content; I don’t understand anything about the content. I, as was said, am a major specialist in the urban environment. I know how this urban landscape is structured, where the holes are gnawed in it through which information can be delivered.”

I'm interested

literature, poetry

I love

Chinese cuisine

drinking with friends

“I like to drink with my friend Dima Yampolsky and the Totibadze brothers.”

visit your restaurants and pay the same as other visitors

Well, I don't like it

“... I hate anise, I also don’t like egg-coffee liqueurs and Vietnamese liqueurs, all these stinking vodkas and liqueurs with snakes.”

fascists

“Whoever I would never drink with is the fascists. It doesn’t matter whether they are Russian, Jewish or German. Never".

Family

In 2005, daughter Masha was born. In the summer of 2008, he married Vogue magazine editor Marusa Sevastyanova.

Brother - Nikolai Borisov, journalist, worked for the Vedomosti newspaper, Forbes magazine, co-owner of two home restaurants "Apartment 44" in Moscow. Sisters - Anna and Maria Karelsky, co-owners of the Moscow club "Apshu".

And generally speaking

“...what upsets me most now... is that there are no twenty-year-old people who can break me from my business. Copy as much as you like. We once started selling books in restaurants - now everyone sells them. But I’m no longer there, because it was important for me that this should appear in principle, and not that I should be the only one doing it. And there are no young people who will come up with a new format that will finish me off.”

“They called me into politics. Both right and left. But I don't need it. Now there are no politicians in Russia with whom I share the same path. Their stories are deeply uninteresting to me... I myself am a civil society. Our restaurants are civil society. ...all my life I’ve been making restaurants for normal people.”

Alexander Brodsky, architect: “Mitya is one of my favorite friends. Over the past few years, he has become a very important part of Moscow life. Not only because it opens up nice and successful places. He always gathers nice and good people, the right companies. All the stories that happen to him are of an alcoholic nature, but these are not depressive-alcoholic stories, everything always happens there in the best optimistic way.”

Katya Metelitsa, journalist and prose writer: “Borisov really likes to lie all sorts of stories to himself, he does this all the time. And he has several favorites - about how he starred in "Jumble". Although, paradoxically, it was never filmed there. With these stories, he partially restored historical justice. And then one day he started telling some new people about Yeralash, and his friend Karina Kabanova calmly said: “Mitya is lying now.” Borisov’s face became like that of a baby when they hit him on the head, take away the lollipop and then say that there is no God.”

Ksenia Rappoport, who was in a civil marriage with Yuri Kolokolnikov for a long time, got married secretly. Immediately after breaking up with the actor, she was spotted in the company owner of the restaurant chain "Jean-Jacques" and "John Donn" Yuri Borisov.

ON THIS TOPIC

The capital's businessman moved to the Northern capital and opened a new establishment there - "Rubinstein" is located next to the Maly Drama Theater, where Rappoport plays. Yuri did all this for Ksenia.

According to friends of the couple, the actress and restaurateur have already legalized their relationship. " They are officially married, but do not want to advertise it, – StarHit quotes the leader of the “AuktYon” group Leonid Fedorov. – Dima and I have known each other for 19 years. He invited me to the opening of “Rubinstein”, where, of course, he was with Ksenia.”

Rappoport’s close friend confirmed this information. Alena Kuratova said that the lovers have been together for several years. " Ksenia will not talk about this for any money. Personal life is taboo for her. Especially the relationship with Dmitry,” she emphasized.

Note that Borisov moved to St. Petersburg, leaving his ex-wife, 30-year-old artist Marusya Sevastyanova, and ten-year-old daughter in Moscow. True, things in the city on the Neva are not going as well as in the capital. “Business is not going well here: “Jean-Jacques” on Vasilyevsky Island was closed, “John Donne” also did not work,” admitted the manager of one of the restaurants. “Fortunately, stars who often visit St. Petersburg still come to us.”

However, it can be assumed that the entrepreneur is still happy, especially since he has long had a romantic relationship with the actress. " Of course, it’s not the first day they’ve known each other, but wise people don’t spontaneously make the decision to live together.“Express Gazeta quotes musician Valery Ioffe. - Moreover, each of them has experience of family life. Mitya was having a hard time breaking up with his ex-wife, artist and art producer Marusya Sevastyanova. She bore him a wonderful daughter. The girl is now ten years old. But Borisov is an extraordinary person and not prone to lengthy soul-searching. He's fine now!"

According to Ioffe, everything is also going well for Ksenia’s ex-lover. " Kolokolnikov does not shed tears in three streams. They remained on good terms with Ksenia, sees my daughter without restrictions when the opportunity arises. Now hanging out in America. The other day I heard his bosom friend Pasha Derevyanko say: “Our Yurka has gone wild in the States - he’s having fun with a dark-skinned girl. She’s just such a chunga chick. Cute, slender, amazing breasts, amazing legs. Well, and, of course, skillful! The bell is happy,” said the musician.