“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 and gained vast experience in this field.

Then I worked at Hotel Ibis. I worked here for two years as a Sous-Chef. Since 2018, I have been working as the Executive Chef at Hotel Mercury and Ibis. I improved my skills at a hotel of the same network in Vietnam.

We introduced Vietnamese cuisine. We adapted it to Georgian customers and diversified. In the restaurant you can taste selected dishes of Vietnamese and Korean, Japanese and Thai cuisine.

Working in a hotel has its own specific features, which I like very much. It is necessary to comply with international standards, the whole process is focused on the guests. There are lots of opportunities for development. ” - Andrei Sobolev