Beef steak salad

“Already as a child I used to notice that all people, regardless of their character and personal characteristics, had a good mood after eating delicious food. The culinary rituals enabled people to meet the loved ones, feel themselves in a good mood and have a wonderful evening.

Ramaz Gemiashvili gave me a direction, I can say even a chance, in this field initially. I was so amazed by Ramaz's dishes that I decided to study cooking. Then I started working at the restaurant European House and that’s how my cook’s career began. I was lucky enough to meet good people in the kitchen and learn a lot of useful things from them. I also consider it a great chance and luck to practice in London at Michelin-starred restaurants. I gained a lot of experience working in “Adjara Group”. I am currently working at the restaurant “Tsiskari”. At the same time, I am going to open my little bistro, where customers will be able to taste dishes of traditional Georgian cuisine, transferred to the high-class “street food” format. It should be noted that all dishes will be prepared from natural and local products.

I am a painter- scene-designer by education, but I have been working in a gastronomic field for more than 10 years. I’ve learned a lot and I think there’s more to discover, which requires hard working and studying. In this case, as in all other professions, the main thing is constant development and love for work. Only then everything will come out. «- Tamta Kikaleishvili, the chef.

“Already as a child I used to notice that all people, regardless of their character and personal characteristics, had a good mood after eating delicious food. The culinary rituals enabled people to meet the loved ones, feel themselves in a good mood and have a wonderful evening.

Ramaz Gemiashvili gave me a direction, I can say even a chance, in this field initially. I was so amazed by Ramaz's dishes that I decided to study cooking. Then I started working at the restaurant European House and that’s how my cook’s career began. I was lucky enough to meet good people in the kitchen and learn a lot of useful things from them. I also consider it a great chance and luck to practice in London at Michelin-starred restaurants. I gained a lot of experience working in “Adjara Group”. I am currently working at the restaurant “Tsiskari”. At the same time, I am going to open my little bistro, where customers will be able to taste dishes of traditional Georgian cuisine, transferred to the high-class “street food” format. It should be noted that all dishes will be prepared from natural and local products.

I am a painter- scene-designer by education, but I have been working in a gastronomic field for more than 10 years. I’ve learned a lot and I think there’s more to discover, which requires hard working and studying. In this case, as in all other professions, the main thing is constant development and love for work. Only then everything will come out. «- Tamta Kikaleishvili, the chef.