Winekitchen Restaurant

Ever since I was a kid, I've been spending time in the kitchen, and that's when I decided I was going to be a cook. Most of all in this profession, I like to create something new, "my own" for the gastronomic world. During my career as a chef, I have developed several concepts in establishments with different trends and cuisines: French, Italian, Ukrainian, Russian, Japanese. It helps a lot to work as a chef of a restaurant of the Lokavor cuisine. My goal is to bring quality taste to the guests and create an interesting product.

My career began in 1994, when I got a job as an assistant chef at the best restaurant in Kiev, where I gained experience for 4 years. Then I learned Japanese cuisine. In 2002, he worked as a senior chef at the Korona restaurant in Kiev, a year later he took up the position of sous chef, during which time he completed training in Italy, France and Turkey. From 2006 to 2008, he participated and won prizes at the professional championships of Ukraine and at the world culinary art competitions. In 2009, he became the chef of a country complex, and since 2017 he has worked as a chef in premium restaurants in St. Petersburg. In 2021, I became the head of cuisine at Azurr, Cosmo, and then WineKitchen restaurants at Mriya Resort & SPA.