Olga Martynovskaya
My name is Olga Martynovskaya. I teach culinary arts at the Culinary Academy of Hector Jimenez Bravo, but I’m better known as the winner of the third season of the Ukrainian version of the Master Chef.
Anastasiya Holoborodko
Food is more than just sustenance—it’s an experience, a story, and a journey. Anastasiya Holoborodko, a passionate food journalist and gastronomist, explores global cuisines, healthy eating, and the cultural connections behind every dish. Join her in discovering flavors, traditions, and the art of mindful eating.
Mikhail Marchuk
For Chef Mikhail Marchuk, cooking is an art—combining colors, aromas, and bold ideas to create unforgettable dining experiences. Inspired by Eastern philosophy and global gastronomy, he brings precision, passion, and creativity to every dish. At Touch Café, his goal is simple: to amaze and delight every guest.
Sergey Savenko
Sergey Savenko, chef at Marokana, crafts delightful dishes inspired by his passion for cooking and global experiences, especially his time in Japan. His goal is to create unforgettable culinary experiences for every guest.
Sergey Kalinin
At 40, culinary journalist and passionate home cook, I believe in cooking healthy and tasty meals at home instead of relying on ready-to-eat food. With a lifelong love for cooking, my culinary community, iCook, encourages others to embrace the joy of home cooking. My dishes are inspired by global flavors, like the Thai-Italian Friendship Salad, which combines fresh greens, rich flavors, and a zesty dressing.
Sergei Ponomariov
At 36, I’ve spent 20 years in the restaurant business, starting as a young cook in a pioneer camp and working my way up through various kitchens. I’m passionate about simple, creative dishes that highlight local ingredients, and my favorite cuisine is Italian. Traveling, understanding different national cuisines, and experimenting with minimalism in cooking is what keeps me inspired.
Aleksandr Kasian
For nearly 25 years, I’ve been creating pastries and desserts, turning my childhood curiosity into a lifelong passion. From my first experiments with dough to crafting grand, intricate cakes over a meter high, baking has always been my art. Today, as a pastry chef and consultant, I continue to push the boundaries of creativity, proving that pastry-making is just as prestigious—and delicious—as any other culinary craft.
Sergei Khimich
Cooking is more than just a job for me—it’s my true calling. With 12 years of experience, I’ve worked my way up from cook’s helper to chef, mastering every step of the process. At САД RESTAURANT & LOUNGE, I continue to refine my craft, creating dishes like my signature Rabbit Pâté with Goat Cheese and Berries—light, flavorful, and loved by all.
Sergey Baysarevich
At SEREBRO Restaurant & Music Bar, I bring my boldest culinary ideas to life, blending flavors and styles from around the world. With 11 years in the restaurant industry, I’ve worked my way up from peeling vegetables to becoming a chef. I invite you to experience our unique creations and discover new flavors with us!
Dasha Malakhova
For me, cooking is more than just a skill—it’s a way to express love, care, and creativity. From my childhood in a communal kitchen in Kiev to working night shifts in a London restaurant and hosting my own cooking shows, food has always been at the heart of my journey. Cooking isn’t just about technique—it’s chemistry, physics, and passion, and I’m grateful every day that I turned it into a career that brings me joy.
