Everything started at the age of 15, I went to Turkey where I started working as a cleaner in a hotel, then I became a bellboy, and then I moved to stewarding, I saw the kitchen there for the first time.

 That's when I realized that this is exactly what I wanted. After that, I came to Tbilisi and served in the army.  I returned and started working at Rooms Hotel Kazbegi, changed many jobs. I got my first experience as a chef at the age of 24. It was quite a big first experience, but I was not afraid. Every job had its own history.  

I think that I have reached the pinnacle of cooking, I don't want to open my own restaurant, the main thing is to maintain the stability and quality that requires daily work.