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Chef
Erik Sarqisiani

My experience starts from 2011, everything happened suddenly. I started studying in Ikaros, and in the process I became particularly interested in cooking.
I worked in Sheraton, then I moved to Tbilisi Marriott, where I spent 2 years, I followed this field mainly in the hotel direction, because at the time when I started in restaurants, there was no similar work culture, schedule, conditions, etc., however, today the picture has changed and the Georgian restaurant reality has developed quite a bit.
I then went on to work as a chef at Hualing, where I became demi-chef, in the process I always aimed to study and gain experience in France, I finally succeeded, although I was rejected in my first year due to the chaotic political situation in France. I spent a year and a half there, learned and fell in love with cooking even more.
I returned to my homeland motivated and full of experience. I came and continued my career in the position of Chef Depard at Radisson, then "Andropov's Ears" fish restaurant was opened, which allowed me to use my accumulated, rare experience to the end. I spent 3-4 years in this restaurant, I was promoted from the position of Chef Depard to Junior Sous Chef, and then I became the chef of the restaurant.
This is where I started my career as a chef. I moved to Keto and Kote and have been a chef here for 4 years. I'm always trying to develop and gain experience, because when you have such a big team, it's a big responsibility, you just can't stop at one place.
At the same time, I won the bocuse d'or competition in Georgia and represented our country at the European Championship in Estonia, which was a very important step for the development of the field.
chef's recipes
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