Hide Restaurant ❀ Michelin Star
Active Sous Chef Intern – HIDE, London, England
(Spring internship 2022 )
At HIDE, one of London’s most acclaimed Michelin-starred restaurants, I worked within a highly structured and innovative kitchen environment known for modern British cuisine and a farm-to-table philosophy.
Hide Restaurant ❀ Michelin Star
While at HIDE, I deepened my understanding of ingredient-driven cooking, working closely with seasonal, ethically sourced produce. I refined advanced techniques in butchery, fermentation, and contemporary plating under intense fine-dining standards, where precision, timing, and creativity were essential.
Hide Restaurant ❀ Michelin Star
This experience strengthened my discipline, expanded my technical repertoire, and reinforced my commitment to excellence in both flavor and presentation.
Omick International Institute
Chef Instructor – Omick International Institute of Western Catering, ShenYang, China (2017–2021)
As a Chef Instructor at Omick, one of China’s premier Western culinary academies, I was responsible for guiding aspiring chefs through the foundational and advanced techniques of European cuisine. My focus was on French and Mediterranean cooking, plating aesthetics, and culinary precision.
Omick International Institute
During this time, I developed tailored curricula, mentored students in hands-on kitchen settings, and emphasized the importance of ingredient quality, kitchen discipline, and cultural sensitivity in global gastronomy.
Omick International Institute
Teaching at Omick allowed me to transform years of fine dining and private chef experience into structured knowledge—shaping the next generation of chefs with international standards.
Fitty Creeps
Co-Owner & Restaurant Supervisor - Fitty Creeps, Guangzhou, China (2015–2017)
As co-owner of Fitty Creeps, I had the opportunity to build a culinary concept from the ground up—bridging local flavors with international sensibilities in the heart of Guangzhou. I developed a full-service menu and original signature dishes that reflected both creativity and approachability, resonating with a diverse, urban clientele.
Clio Yacht
Private Chef - Clio Yacht, Turkey, Mediterranean Sea
(April–December 2014)
Serving as Yacht Private Chef aboard the Clio during its Turkish charter season allowed me to refine my culinary adaptability in an ever-changing, detail-focused environment. From sourcing local ingredients at coastal markets to provisioning for multi-day voyages, I was responsible for creating memorable dining experiences in dynamic settings.
Clio Yacht
I designed and executed a range of menus tailored to guest preferences—including themed dinners, elegant lunches, and cocktail parties with passed appetizers for up to 14 guests. Cooking in the constraints of a yacht galley challenged my creativity, precision, and logistical planning—sharpening my ability to deliver fine dining standards in compact, mobile conditions.
Clio Yacht
This experience deepened my connection to seasonal, local ingredients and enhanced my ability to stay agile, calm, and elevated no matter the setting.
Ministerium Dogma Club
Executive Sous Chef - Ministerium, Odessa, Ukraine
(2012–2014)
Working alongside Italian fusion chef Stefano Antoniolli in one of Odessa’s most acclaimed modern European restaurants, I stepped into a leadership role that demanded precision, creativity, and business awareness. Ministerium was more than a kitchen—it was a fast-moving culinary engine serving high-volume, high-expectation clientele.
Ministerium Dogma Club
I was responsible for overseeing a brigade of 20, ensuring daily operations ran with discipline and finesse. Here, I developed refined systems for service flow, inventory, and prep coordination, all while contributing to the restaurant’s 10% year-over-year profitability growth.
Ministerium Dogma Club
Creatively, this was a defining period. I explored modern interpretations of European classics, learning how to balance bold innovation with cost-efficiency—elevating both the guest experience and the bottom line.
YUG Restaurant
Sous Chef - YUG, Odessa, Ukraine (2010–2012)
At YUG, under the direction of culinary expert Sergey Guts, I entered a new phase of professional development—one focused on balance, aesthetics, and purpose-driven cooking. The kitchen’s philosophy of delivering refined, health-conscious cuisine for both intimate dinners and high-profile events sharpened my ability to adapt across scales and settings.
YUG Restaurant
This role deepened my understanding of ingredient-driven prep and elevated plating. I gained hands-on experience in orchestrating the full flow of event service—from mise en place to the final guest interaction—while cultivating a refined eye for detail and a deeper respect for the artistry of presentation
YUG taught me that great food is not only tasted, but also felt—through timing, visual impact, and precision in execution.
Fanconi 1872
Demi Chef > Chef de Partie > Sous Chef - Fanconi, Odessa, Ukraine (2008–2010)
At Fanconi, I was immersed in the foundational intensity of a classic European kitchen. Working in a high-paced environment, I honed precision and consistency—preparing over 30 identical plates per service with unwavering attention to detail. It was here that I first developed a deep respect for discipline, station management, and the importance of flawless execution.
Fanconi 1872
This experience grounded my technical ability and introduced me to the rhythm of fine dining service—one plate, one standard, every time.