“At the age of 22, I finally fulfilled my childhood dream, I left my studies and got to start cookery. The process of cookery was always full of special emotions
“I became interested in culinary from the age of 16. I soon decided to get a professional education in this field and entered the Culinary Academy. Immediately after obtainin
“I have loved cooking and tasting dishes since childhood and it gave me great pleasure.
Perhaps that is why I have chosen the profession of chef and I realize that I made th
Famous Italian chef Enzo Neri has joined the team of “Mercure Tbilisi Old Town“ since March 2020 – „I have been working in the culinary industry for 19 year
“At the age of 35, I turned my life upside down. I left the comfortable office walls and enrolled in a culinary academy. Starting a career at this age proved difficult. My li
I am Ana Tikaradze, the founder of Namu. I studied culinary at the best school in America. I also underwent practical trainings in England, Germany, Spain and Indonesia. At the sam
“I was 15 years old, when I first realized that I wanted to study the gastronomy. My first job in this field was at the restaurant “Marco Polo”, after that I work
Started to work in 5 star hotel at the age of 15 to pay for school, once I started as steward then moved to breakfast chef… once I started in the kitchen the heat, passion,
“I am 20 years old, I started working in the kitchen when I was 18 years old. I entered the Culinary Academy, and founded the company “Amochame” with my friends.
“Already as a child I used to notice that all people, regardless of their character and personal characteristics, had a good mood after eating delicious food. The culinary ri
“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.
30-60 Min
Average
500+ Kcal