My name is Olga Anatolyevna, and I am the head chef at Wine Café & Shop.
For me, gastronomy is a way of speaking to guests through flavor. I believe food should not only nourish but also evoke emotion — that’s why I combine technique, intuition, and respect for ingredients in my cooking.

I’ve been in the industry since 1995, working my way up from a line cook to head chef, with 25 years at Line Group. Over time, I’ve learned that a chef’s most important skill is flexibility — the ability to sense a guest’s taste, understand their expectations, and match them with the flavor of the dish. When this balance is achieved, truly remarkable cuisine is born.

Every detail matters in my work — including water, the foundation of any dish. That’s why I choose Borjomi. Its unique mineral composition makes meat more tender, vegetables more vibrant, and adds lightness to dough and batter thanks to its natural carbonation. What I value most is its ability to cleanse the palate between tasting menu courses — Borjomi allows each dish to be rediscovered with clarity.