Our chefs and hosts

Abdusator Abduvakhobov

Abdusator Abduvakhobov, known as Lali, was was born into a family of chefs and was immersed in the culinary atmosphere from an early age — inspired by his mother, who worked as a cook in a restaurant. Already at the age of 15, he began his career in the kitchen and since then cannot imagine himself without gastronomy.Since 2014, Lali has been professionally engaged in cooking, developing his style at the intersection of oriental tastes and modern approaches. He has experience working in famous establishments in St. Petersburg, Sochi, Grozny and Tashkent — including Manas, Clan Castle, Na Nebe, Pro Khinkali, "Inzhir", "Skazka", "Podushetsnaya", Courtyard by Marriott.From 22 to 24 years old, he lived and worked abroad, where he expanded his professional horizons and mastered new directions. For 4 years now, Lali has been working in the projects of the Novikov restaurant group and continues to develop as a chef.Specialization — oriental cuisine with a modern interpretation, however, the chef feels free to explore other gastronomic directions, including Caucasian and European cuisines. For him, cooking is a passion, discipline and an opportunity to express himself through taste.

Afis Davrishov

My name is Afis Davrishov, and I am the chef at Mongol Chill Out Bar, where I have been overseeing the kitchen for the past five years. My deliberate journey in the restaurant industry began after I completed my specialized education at the Almaty College of Technology and Management, where I majored in Culinary Arts. Starting in 2012, I worked for several years as a multi-skilled chef at the GQ-bar restaurant under the leadership of Maxim Belousov. Then I was offered the opportunity to launch the Zoloto restaurant, and we did so very successfully. Later, I opened and worked at such well-known establishments as Leo’s, Daily, Sizon, and Manana. I also had the opportunity to participate in launching new establishments abroad—in Dubai and Tashkent—where I gained incredible and invaluable experience.I sincerely love my profession and am constantly improving my skills by exploring various culinary styles. I am very familiar with European, national, Japanese, Uzbek, and Pan-Asian cuisines, but one of my absolute favorites is European cuisine. My top culinary tip: choose seasonal ingredients—this way, your dishes will always be not only tastier but also significantly healthier.

Aigul

My name is Aigul, and I am the head chef at TOY restaurant. For me, the kitchen is a language I use to speak to guests—a way to create emotion through food.In gastronomy, I’m an explorer: I love blending tradition with modern techniques, experimenting with textures and flavors, while staying honest—without unnecessary pretension, with a focus on Kazakh and European cuisine.My journey began in childhood, during family dinners where I watched every move my mother made in the kitchen. That love for food gradually turned into a profession. At Satti, I learned to appreciate local ingredients and reinterpret tradition. The fast pace at The Barley taught me precision and consistent quality. That’s where my culinary approach was shaped—thoughtful, and respectful of detail.Water plays a key role in my cooking. Borjomi, with its natural composition and alkaline properties, is a tool that helps reveal the full potential of ingredients. It tenderizes meat in marinades, adds lightness to dough, and enhances flavors. Thanks to Borjomi, I can control every nuance and create dishes guests return for.

Aleksander Tahirov

“I will start my story from my very childhood. I grew up in a not wealthy family. I started working at a very young age, I had my own income when I was almost 7 years old. I helped my family with most of my income and used to buy products. I loved to eat a good meal, and my mother and grandmother always cook very delicious meal.It is thanks to these people that I adore cooking. I was probably 13 years old, when I first told my mother that I wanted to become a chef. This is where my dream of cooking began. I first started working in a big kitchen when I was 20 and since then I have been working in many leading restaurants for 6 years. Starting with French cuisine, ending with Latin American. I got to know the cuisine of almost the whole world. I have been living in Georgia for more than a year and I am working on several projects, under the Ambassador brand. “At Kitchen” is also Ambassador's new gastro project where you can travel to different countries of the world in 1 day. The main secret is quality product and passion for my work. I am constantly trying to pleasantly surprise people and that is my motivation. I observe their reaction and thus get a great motivation. The most delicious dish arouses emotions, this is my source of inspiration as well.” - Chef Aleksander Tahirov.

Aleks Kitiashvili

My name is Aleks Kitiashvili. The confectionery industry is a field I hold a deep passion for and have diligently served for a period of 20 years.I studied in France and Austria and at present, I am glad to share my acquired experience with the students of DGF School and College “Ikaros”, where I currently work.

Alexander Badoyan

My name is Alexander, originally from Samtskhe-Javakheti, and I am the head pastry chef at the inclusive and barrier-free café “Sweet heart.” Our café is unique in that our main goal is to retrain people with disabilities and assist them in finding employment. “The best thing about the pastry shop is that there are so many options and opportunities. When preparing a dessert, you must put your whole heart and soul into it, and it will surely turn out delicious, especially if you don’t forget to turn on the oven timer!”

Alexander Ugrekhelidze

"Culinary arts are the only language for me that has no ethnicity. For me, culinary art is a form of expression, where I can be who I want and how I want. I am Alexander Ugrekhelidze, I have my own signature, and I believe that everything should be viewed in a non-standard way, so as not to disrupt the existing harmony and order. Since childhood, I never dreamed of becoming a chef, it came to me on its own, like a muse, and today I believe the best decision I've ever made is becoming a chef. I continue to grow, learn, and develop.My source of inspiration is my everyday life and my unceasing desire to develop. For me, there are no boundaries, and there is no conservative consciousness trapped within those boundaries.My non-standard approach and unique vision help me create a concept that will bring me results, and those results will definitely be successful. I believe in the future and I believe that there is no fruitless battle."

Alexandra Korenevich

«In 2011, I entered the Free University, Asia and Africa School, and started studying Chinese. In 2015-2016, I lived in Suzhou and Shanghai, China. During this period, I became particularly interested in cooking. Before the pandemic in Georgia, I had tour groups from China, but now I teach Chinese at home. I also work in aviation, for an American company that buys/sells aircraft parts. I work in the business development department. I am a finalist on season 7 of the show MasterChef.I have a blog on Instagram dedicated to cooking, lifestyle and travel. In the near future I plan to do a cookery blog on TikTok and take part in the Orbeliani New Year Bazaar, where I will cook Chinese food. I will also be holding master classes starting next year”. - Alexandra Korenevich

Alexandre Baindurashvili

I was born in the village of Mukhrani, Mtskheta region. I finished school here, in 2006 I continued my studies at the National University of Georgia, and from 2009 at the Tbilisi Theological Seminary. Since 2017, at the insistence of my friends, I began to study cooking thoroughly. For the first time by a new profession I started working in the GMP company. Then there were small work stories that are not worth talking about. I consider my last job in Ukraine, in the city of Kyiv, participation in the most successful Georgian project to be the main achievement of my life, where I was the executive chef of “Shoti” restaurant for almost four years.After the start of the war, I had to temporarily return to my homeland. Now I am try experiments together with my mother, and the dish presented today is also the result of the experiment. Thanks to Borjomi gastronomic guide for visiting Mukhrani” - Alexandre Baindurashvili, chef.

Alexandre Tvalavadze

"Cooking is not my main profession. My career in the kitchen started quite late, it was intuition, self-confidence and, of course, “foodieness”. that helped me get this far.I have always loved good food as well as being in the kitchen, so I started cooking for myself at an early age.Along with taste, the visual aspect of a dish may determine whether I will enjoy it at all.By taking a cookery course, I was already convinced that this was what I wanted to do in the future.Then there was a lot of practice, working with experienced chefs, many hours spent in different kitchens....I believe that Georgian cuisine is a very important part of our country's culture. This is an interesting period in Georgia in this respect now. Culinary searches, attempts to create new things, using knowledge from cultures of other countries, creating modern dishes - there are many challenges.Along with creating healthier versions of traditional dishes, I think it is very important to preserve their authenticity.For me, the kitchen is a place of creativity.And giving pleasure to others makes me very happy". – Alexandre Tvalavadze, cook.

Alex Natadze

Currently, I hold the position of brand-chef at Tsiskvili Group, a renowned restaurant chain that has demonstrated exceptional success within the region of Georgia. The way that culminated in my current professional appointment was difficult, interesting and full of challenges. I commenced my employment as a dishwashing personnel and subsequently transitioned into the role of cook assistant during the night shifts, before being promoted to the position of cook. I adhered to the hierarchical structure of the hotel and progressed through approximately 20 positions. I am pleased to have discovered an occupation that appeases my passions and provides me with immense satisfaction. The art and science of preparing and consuming food, commonly known as gastronomy, along with the related discipline of culinary arts, have played an indelible role in shaping my entire life. The level of competitiveness in this particular domain is remarkably elevated, particularly in recent times, whereby great efforts have been made in advancing this sector. There is a continual need to introduce novel products or services to the market, as the potential for innovation is boundless, yielding a captivating prospect. I manage a traditional Georgian restaurant, on the one hand, and Theater, on the other hand, where we create European dishes with distinctively innovative adaptations. Presently, my primary challenge is Theater kitchen, which introduces a unique culinary concept that incorporates the artistic element of performance into gastronomy. Every plate presents more than just cooked cuisine. It aligns with the idea of the program and integrates into it. Every dish is not only a mere a cooked food, but rather a thoughtfully prepared culinary creation. It aligns perfectly with the theme of the Show and integrates into it. As such, for the purpose of planned performance, it is imperative that a substantial team of culinary professionals be assembled, and my active involvement in the process is pursued until its completion. The inclusion of a starter, main course, and dessert within an event serves to imbue the occasion with a distinct character, style, and genre. The confluence of traditional and innovative elements constitutes an interesting and exciting process.The present recipe of “Salmon Kisi” has been selected from the Theater menu. In this article, I will share detailed instructions regarding the preparation of this dish- brand-chef Aleks Natadze.

Ana Dondua

I am Ana Dondua, co-founder and chef of Pepperboy restaurant. My passion is the cuisine and culture of Asian countries. Over the years, I’ve studied numerous recipes, cooking methods, and the unique qualities of national dishes. Every day, my team and I strive to enhance, refine, and introduce modern, exciting elements into the menu and dishes at Pepperboy. It brings me joy to see happy guests who share our love for Asian cuisine.

Ana Kvirikashvili

“I think that human world is formulated by his way of living, and I’m not an exception in this sense. I would compare my daily life to summer, my favorite time of the year, because it is just as colorful and varied as my life itself.I have my soul mate and I have favorite thing to do (not one). I am TV and radio journalist, PR and marketing specialist by profession. I always say that I have chosen a right profession and I am very lucky to be successful in this field. Currently, I am working with several companies and have many more plans ahead. Culinary is one of the main components of my life, therefore I think my world would not exist without it.Culinary has been my hobby since I was a child. Already at the age of 7-8, I used to help my grandmother in preparing dishes, which I always enjoyed. Despite my busy working activity, I always found time for cooking, which eventually led me to create my own culinary blog.I would advise the beginners like me never stop searching for culinary innovations and to create as many new and interesting dishes as possible with their own interpretations, do not be afraid to make experiments, because I think that culinary is art, which we nourish with our imagination.” - Ana Kvirikashvili.

Ana Tikaradze

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 same time, in 2019, I became a doctor of psychology and I do my best to raise awareness about healthy food and its role in happiness.

Andrey Salnikov

Andrey Salnikov grew up in Yekaterinburg and came to cooking through an unexpected route. As a child he cooked out of necessity. He didn't plan to be a chef. He was training professionally in judo, was a member of the Sverdlovsk regional team, held a brown belt and the rank of Candidate Master of Sport. But a family move ended his sports career — and his mother suggested culinary college. He agreed reluctantly, then discovered he loved it. At 15 he started studying, at 17 he had his first official job. The first restaurant was a vast two-floor space in Yekaterinburg with 2,000 seats and multiple cuisines — Asian, Italian, Russian. Andrey worked in the Asian section: teppanyaki, wok and sushi. He learned to fillet salmon, 200kg arriving every week — and that became his foundation. Then came restaurant Kef, stints in Chelyabinsk, Novosibirsk, the Caucasus, and stints in Moscow and St. Petersburg. A key turning point: a letter to a restaurant in St. Petersburg led him to chef Arslan Berdiev — winner of the S. Pellegrino competition for Russia, CIS and the Baltics. Together they opened CIBO in Yekaterinburg, where Andrey became sous chef for the first time. Along the way he built a parallel creative life: TV appearances, masterclasses, culinary shows, and an online school with courses in cooking fundamentals, breakfasts, healthy eating and knife skills — developed during the pandemic, which brought him 80,000 TikTok followers in a month.In 2024, after 8 months in Almaty, he was invited by SunGroup and came to Tashkent. He is 36 years old. He climbs slowly, he says — but never stops.

Andro Sobolev

Andro Sobolev — a recognized master of Georgian cuisine, a favorite chef of regular guests and the author of fresh flavors. His chkhmeruli chicken and aromatic chakafuli have long become the gastronomic calling card of the restaurant. He honed his skills under the mentorship of Gogi Bazandarashvili — one of the leading brand chefs, a member of the Guild of Chefs of Georgia, Croatia, Macedonia and Serbia.Andro has completed internships in premium restaurants in Georgia and Vietnam, and also worked in international hotels, including: Radisson Blu Iveria IBIS Styles Tbilisi Centre Mercure Tbilisi Old Town. His culinary style — a combination of tradition and a modern approach.He has a refined taste and always strives to surprise. Andro actively shares his experience: he holds master classes, gastronomic dinners, participates in television projects, and develops gastronomic culture with the warmth characteristic of Georgian hospitality.

Ani Jincharadze

Hello, I am Ani, the chef of the coffee laboratory and the lecturer of Georgian Culinary Academy. In my fourth year at the Faculty of Dentistry, I realized that I was more interested in cooking and decided to continue my studies in this field. I took courses at Georgian Culinary Academy and Italian Chef Academy in Rome and have been doing a very interesting job for me in a coffee laboratory for over two years. I love finding new recipes and sharing experiences with others. I hope you like the recipe and enjoy the preparation process. Happy cooking! - Ani Jincharadze

Ani Khomasuridze

My name is Ani Khomasuridze, the commercial manager of international forwarding company, although a confectioner still lives deep in my inner world :)I easily adapt to new things and constantly try to develop myself. I believe that once someone becomes too comfortable in their everyday routine, it is time for them to seek new experiences! The pivotal moment for us occurred towards the end of 2020, amidst the pandemic, when created a remote platform - Baker Land, an easy-to-understand and user-friendly online space, where you can select all the necessary inventory and ingredients that will help you in your pastry work. One of our customers once told us something like, “Thank you for looking at processes from the customer's point of view”, which is true. Each member of our team strives to ensure that the chain process, which begins with customer communication and ends with order placement, is continuous, operational and quality-oriented. After that, I became a little bolder and created a pastry blog annys_amazing_pastry, which I can’t devote a lot of time to, regretfully, although we have big plans ahead and hopefully, what we are working tirelessly on, we will soon host customers in our fabulous space.

Ani Nozadze

Hello, my name is Ani, I am a public relations specialist by profession. A few years ago I got interested in cooking and enrolled in the Georgian Culinary Academy on the Chef program. After graduation, I realized that I was more attracted to pastry, so I took a pastry course. After a few months of working, I became convinced that this was my favorite thing to do and decided to start a cooking blog (anishomecooking). My blog is mainly about desserts and cooking techniques. Today I am sharing with you one of my favorite dessert recipes.

Anna Cholokava

The fuss in the kitchen and the preparation of various desserts attracted me from an early childhood. I really like to make experiments and I am not afraid that I might fail. I often used to make the best desserts when I improvise the recipe in my own way. During the pandemic, I joined a very positive group of amateur cooks - home cooking adventure. Once I posted photos of my own creation, I received so much positive and amazing feedback that I couldn’t stop. After that, I made my own web-page Sweetsbani to post my experimental recipes and have them not only in one group. I have a wife and two children, my own appraisers. I am a financier by profession and currently I’m the manager of the Administrative and Financial Department at LEPL Center for Environmental Information and Education of the Ministry of Environment Protection and Agriculture of Georgia. Although I have a very busy days both at work and at home, after the children go to bed in the evening, I still manage to prepare various delicacies and make my family feel happy in the morning. Culinary is a kind of relaxation for me, and I get the greatest pleasure from the evaluations of the photos posted on the social network. It gives me a special pleasure when I receive photos of different desserts prepared according to my recipes and I realize that what gives me pleasure is useful for others and make them feel happy. - Anna Cholokava.