I have been interested in cooking since I was a child, and I started working at the age of 17 as a waiter, I also worked in a bar.  Eventually, at the age of 20, I moved into the kitchen. I entered the culinary academy, from where I got into the Adjara group, Holidayin, where I rose to the position of sous chef.

Then I became a chef in a small restaurant, after that I moved to the position of a chef in Batumi Radisson, but I didn't like the atmosphere there so much and I returned to Tbilisi. 

I went through a path full of great experiences. Today I take the position of the chef in the poster. I think that this field requires a special responsibility, if you follow me to the end, you should be completely involved in this work and invest all your time and resources, for a chef, apart from work, cooking should be fun and a hobby.