Dubai

Vladimir Mukhin

He was born on March 15, 1983, in Essentuki. Graduated from Plekhanov Russian Academy of Economics in 2004 with a degree in catering engineering. Trained at Moscow restaurants Belgrade, Kitay-Gorod, Nostalgie, Cafe Pushkin, French La Barone, Spanish El Celler de Can Roca and Can Gobany, and Japanese Khajimi. Since 2012, he has been head chef at the Moscow restaurant White Rabbit. Now, he is the brand chef of the WRF restaurant group. The chef's mission is to popularize Russian cuisine in the world. Vladimir has succeeded: White Rabbit has been recognized by the world's major professional awards and ratings.

Guide restaurants with Vladimir Mukhin participation

Krasota

Fine dining

Guide to the best restaurants in the city

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What is GreatList

GreatList is an independent restaurant guide created by Alexander Sysoev. Establishments can have different formats and different audiences, but as long as the quality of their food and service is impeccable, and the atmosphere and values are outstanding — they can be added to GreatList.
Today, the guide is available in Russia and United Arab Emirates, and is available in Russian, English, and Chinese.

How the guide is assembled

The guide only lists the establishments that were selected by its team. Collaborative approach to the selection is the guide’s fundamental stance, so all the establishments have been collectively approved by the majority.
The establishments selected for the guide are allocated to one of the categories — fine dining, smart casual, city café, and bar.
The guide offers a selection of useful search filters and the encyclopedia of restaurateurs and chefs to learn the names of the heroes behind the best restaurants.

Why people trust our choice

The guide’s team consists of almost a hundred independent experts who visit the establishments anonymously and always pay for themselves. None of them are part of the restaurant industry, but they have a deep connection to it as a frequent guest. All of them are successful people who travel a lot and visit the most interesting projects around the world. This makes them extra savvy and knowlegable about gastronomic trends and classics.