Iryna Mashykhina
Born in Ukraine, I’ve been a bartender since 1993 and have worked with top mentors who shaped my passion for crafting timeless cocktails. I’m proud to be part of Sergey Gusovsky’s team, where I created the signature cocktail, Sapphire Infinity, which won me the World Champion title. When not behind the bar, I enjoy cooking, especially Italian dishes like lasagna and tiramisu.
Victoria Gladchenko and Anna Bakhonko
Victoria and Anna, two passionate food lovers from Odessa, have turned their love for food and design into a thriving patisserie business. Victoria’s childhood memories of cooking with her family and Anna’s creative approach to food presentation have led them to create a space where food is not just beautiful, but also meaningful and delicious. Together, they believe in the power of simplicity, attention to detail, and following one’s heart in both food and life.
Ruslan Vychurov
One can think that Pizza&Grill has only pizza and grill food – similar to famous world Burger & Lobster chain, where you can eat everything provided it is burger or lobster. But despite its simple name, I work at Pizza&Grill in Odessa, and I specialise in a completely different food.
My name is Ruslan Vycherov. I’m a Pastry Chef in the above mentioned chain in the city, where people still dry their clothes on ropes in yards of the central streets. And they shall be definitely multicoloured. This is Odessa!
Yan Nguyen
The food must be tasty. There’s no sense in it otherwise. Life shall be comprised of mosaics of pleasant moments and a bit of edgy emotions. As any good dish. my life is full of love. Love to my wife and daughter: these amazing women create an incredible comfort and are very caring. Love to my brother: he’s a great chef, my companion and best friend. Love to my work: I’m a Chef at Carte Blanche restaurant network, namely in Arena Beer House, Decadence House and Martini Terrazza.
Stukotin Volodymyr
You are what you eat. This is a well-known axiom. Eating fresh food prepared with high-quality products and proper techniques is a valuable donation to a healthy life. But you can do even more for your wellness. Dishes made with love and knowledge are trendy in our restaurants today. That is why I am spreading a raw food philosophy, with its ancient roots and modern interpretation. I am Vladimir Stukotin, a raw chef. I would not say I am unique. But still a rare sample!
Serhiy Shpyakin
At Rokka, we believe in creating an atmosphere where exceptional dining meets unforgettable experiences. Nestled in the heart of Odessa, our restaurant is more than just a place to eat—it’s a space where conversations flow, business meetings thrive, and romantic moments unfold.
Vova Tashaev
“Ulyublenyi Dyadya” is a vibrant, cozy restaurant in Kyiv, offering a delightful fusion of Mediterranean and Middle Eastern cuisine. With a warm, welcoming atmosphere and an emphasis on high-quality, fresh ingredients, it’s the perfect spot for casual gatherings or special occasions. Whether you’re enjoying a fresh salad or a hearty meat dish, the creative menu and relaxed ambiance make every visit memorable.
Oleksii Povtoreiko
Alexey Povtoreiko born and raised in Kyiv, discovered his passion for cooking at an early age, inspired by his father’s skills in the kitchen. Despite the profession not being widely seen as a man’s role at the time, by the 7th grade, he was determined to master the craft and become the best. His journey from a kitchen assistant to head chef came quickly, with his time in the army teaching him invaluable lessons in discipline and responsibility. After working with French chef Olivier Lumière, he embraced the philosophy of constant improvement and experimentation. Now the head chef at Whisky Corner, he pairs over 730 whiskies with dishes rooted in both tradition and innovation, showcasing his dedication to culinary excellence.
Daria Grositskaya
A woman in the kitchen—it’s a familiar image. But for chef Daria Grositskaya, cooking is more than just tradition; it’s precision, creativity, and a lifelong passion. From experimenting with flavors as a child in Kharkiv to conquering the challenges of Hell’s Kitchen, she has forged her own path in the culinary world. Now, as the chef at Under Wonder, Daria continues to push boundaries, crafting bold and elegant dishes that keep guests coming back for more.
Yuriy Chernous
Yuriy Chernous sees life as an endless meadow, always exploring new horizons and flavors. A chef, brand-chef, and mentor with over 20 years of experience, his journey began in a military kitchen and flourished under Michelin-starred chefs in the Czech Republic. Inspired by his grandmother, he values tradition, innovation, and sharing knowledge. From top restaurants to culinary shows and teaching, he brings passion to every plate. Beyond the kitchen, he collects old ethnic recipes, cherishing nature, photography, and the joy of discovery.
