I lived in Moscow until I was 13 and upon arriving in Georgia, I became interested in culinary arts.

By the age of 16, I had already worked in 12 places. At the age of 17-18, I became a chef in a 4-star hotel.

The most valuable experiences of working in hotels was - working as a chef at Redisson hotel. I currently work as a restaurant chef. and want to continue my work in Europe, in particular - in France.