Meet Pastry Chef Sergei

We’re taking a moment to introduce the person behind the pastries. The creativity, curiosity and love of storytelling that guests at The Athenaeum Hotel & Residences have already come to know through his desserts. 

For Sergei, it all began in his grandmother’s kitchen. An exceptional chef who held one of the highest culinary qualifications in Russia, she introduced him to a world where food was about far more than what appeared on the plate. It was about bringing people together, creating memories and making people feel cared for. Watching her work sparked a fascination that would eventually become a lifelong passion. 

More than twenty years later, that passion has shaped a career spent refining his craft across some of London’s most respected kitchens. Along the way, he worked underneath Martin Chiffers, one of the pastry world’s most respected figures and a judge of the prestigious Coupe du Monde de la Pâtisserie. His mentorship helped shape both Sergei’s technical skills and creative approach. 

Creativity sits at the heart of everything Sergei does. Inspiration can come from almost anywhere, whether it’s art, fashion, architecture, travel or childhood memories. He loves taking familiar flavours and presenting them in unexpected ways, creating desserts that spark curiosity and conversation. For him, dessert should be more than something sweet. It should tell a story. 

That philosophy has led to Gold awards and Best in Class recognition. Yet despite the accolades, Sergei is far more likely to talk about learning than achievements. For him, mastering a new technique, discovering a new ingredient or approaching a challenge from a different angle are the experiences that continue to inspire and motivate him. 

Throughout his career, Sergei has learned the importance of always having a backup plan. In a professional kitchen, things rarely unfold exactly as expected. Staying calm, adapting and finding creative solutions are skills he relies on every day. 

Since joining The Athenaeum, Sergei has embraced the freedom to create experiences that surprise and delight guests while remaining rooted in the warmth and hospitality that define the hotel. Many of his desserts are inspired by nostalgia, bringing together flavours, textures and memories that transport people back to a particular moment in time. 

A familiar flavour from childhood. A forgotten favourite. A moment of recognition that appears unexpectedly with the first bite. Those emotional connections are often the most meaningful part of the experience and, for Sergei, one of the greatest rewards of being a pastry chef. 

More than twenty years into his career, Sergei remains as fascinated by pastry as ever. Part of that comes from knowing there is always something new waiting to be discovered. A flavour pairing he has not yet explored, a technique to refine or an idea that slowly evolves into something entirely new. It is this ongoing sense of curiosity that continues to shape his work and inspire each new creation. 

It is also the advice he gives to aspiring pastry chefs. Take more risks. Fail more often. Failure, he believes, is not something to fear but something to learn from. Some of the most memorable creations begin with mistakes, unexpected discoveries or ideas that did not work the first time around. 

Guests at The Athenaeum can discover a side of Sergei’s work shaped by curiosity, creativity and a belief that the best desserts are often the ones that become memories.