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.
Nina Popova
At 54, I’ve spent 9 years as a cook, with a milestone being my role as the chef at Café “Centaur.” My passion for cooking began in childhood and led me back to it after trying other professions. Ukrainian cuisine is close to my heart, and I love experimenting with new dishes and bringing traditional flavors to life, often sharing my love for food with my grandchildren.
Oleg Opria
Cooking runs in my family—I’ve been a chef for 34 years, following in my father’s footsteps. I strive to create dishes that bring comfort and happiness, just like home. Our homemade sausages capture that warmth, making every meal special.
Aleksey Menyailov
Cooking has been my passion since childhood, thanks to my parents’ encouragement. With 14 years of experience, I now create unique dishes at Klarabara, blending tradition with creativity. My “Privoz” porter sandwich reflects Odessa’s love for simple yet flavorful food.
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!
Stefano Antoniolli
Born in Italy and with a rich culinary journey across the world, I bring both tradition and innovation to my cooking. I’ve worked in prestigious locations like Le Meridien Forte Grand and contributed to renowned restaurants in Kiev and Odessa. My chosen dish, “Black Fettuccine with Salmon,” symbolizes the evolution of cuisine, blending classic Italian roots with contemporary flair.
Maria Ilyinichna Fomina
Born in 1934, I began my culinary journey later in life, working as a cook in a kindergarten after a career in manual labor. I’ve always believed that food should be simple, organic, and made with love, which is why my traditional Moldovan “Placinta” is a family favorite—fried without oil and finished with melted cow butter. My cooking reflects the rich, mixed heritage of Bessarabia, blending Ukrainian, Russian, Moldovan, Bulgarian, and Romanian influences with local herbs and flavors.
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.
