“After graduating from the Faculty of Business at the University, I learned about the existence of a college where I could study confectionery-making, both theoretically and
Dmitri Oganezov has been working in the gastronomy for ten years – “After graduating from vocational college I worked at the restaurant “Puris Sakhli”. Then
Shalva Japaridze has worked in prestigious restaurants of New York and Miami since graduating from the American Culinary Institute. He has experience in working as a personal chef.
“I have been working in the restaurant industry for 16 years. In 2012, I worked at Radisson Blu Iveria Hotel, where I worked with highly qualified foreign chefs a
“I am a self-taught cook, an amateur. However, I had good “teachers” – my mother, aunt, grandmothers ... I am a gourmet - I will either eat deliciously or w
Chef Francesco Manalo is from New York. His work experience is related to Michelin 3-star restaurants, including Per Se, French Laundry and Le Bernardin. He also worked as a person
Brand-Chef Tornike Sakhvadze hosts us at Milan Bistro Grand 84.
“I have been working in this field for almost eight years. My first job was at Lounge-Restaurant Academy, whe
Nika started working in the restaurant 9 years ago in Greece.
“I went through all the stages in the kitchen, from the dishwasher to the chef. I worked in many good r
I am 25 years old and have been in the kitchen for 7 years now. My grandfather was a chef, I have his name, and since childhood, I have always wanted to be a chef myself and I am v
I found myself in the kitchen by accident and my life has turned upside down ever since. I have been in this field for 9 years now. I am a finalist of Bocuse d'Or. This fact ha
I am a 24 year old chef and a culinary specialist. From the earliest of teenage years, since I was 14, I have been in the field of gastronomy with 10 years of experience and never
I am the brand-chef of hotels and restaurants. Currently, I am working on the new menu of the hotel - Tbilisi Tower. I consider the individual requirement of the customers while al
I am 23 years old. I have been fascinated with culinary since high school, but initially ended up pursuing a career in medicine. During my studies, I came to realize that culinary
I am 20 years old, born and raised in Tbilisi. at the age of 16 I decided to study in France, first finished school there and then enrolled in one of France's culinary schools.
I lived in Moscow until I was 13 and upon arriving in Georgia, I became interested in culinary arts. By the age of 16, I had already worked in 12 places. At the age of 17-18, I bec
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