That's also when I discovered international projects — volunteering at festivals, conference trips, internships, conversations with chefs and producers around the world. I realized my real skill was bringing ideas and people together into big projects.

In 2012, I launched my first project with partners — Stay Hungry.

I got into the food industry in 2010, working with Isaac Correa. I served as PR director and brand manager for his restaurants — Upside Down Cake Co, Corner Burger, Black Market, and Montalto. Isaac showed me how a real restaurant business actually runs, from the menu to the service.

About me

The beginning

In recent years, I've focused on international collaborations — connecting countries, schools of thought, and industries: local gastronomy with international context, chefs from one country with brands from another.

I believe food is a tool of cultural diplomacy. People who can't find common ground in the boardroom often do at the same table. That's the idea every one of my projects is built on.

My greatest asset is my international network of professionals. I personally know the best chefs, restaurateurs, and producers in 50+ countries. In just a few calls, I can put together a team for any project in Moscow, Almaty, Barcelona, or Dubai.

Principles and Philosophy

2

Expert in International Collaborations

3

I love people and value the ability to work

I'm invited to host conferences, moderate sessions, and speak as a guest expert.

I know how to build strong, effective teams that stay together even after the project ends.

I come up with projects, put them together, and fill them with people, meaning, and partners. I integrate brands seamlessly, without the hard sell.

What I Can Do

in food-driven cultural entrepreneurship

Creative producer

About me

1

The beginning

That's also when I discovered international projects — volunteering at festivals, conference trips, internships, conversations with chefs and producers around the world. I realized my real skill was bringing ideas and people together into big projects.

In 2012, I launched my first project with partners — Stay Hungry.

I got into the food industry in 2010, working with Isaac Correa. I served as PR director and brand manager for his restaurants — Upside Down Cake Co, Corner Burger, Black Market, and Montalto. Isaac showed me how a real restaurant business actually runs, from the menu to the service.

in food-driven cultural entrepreneurship

Creative producer

Principles and Philosophy

2

Expert in International Collaborations

In recent years, I've focused on international collaborations — connecting countries, schools of thought, and industries: local gastronomy with international context, chefs from one country with brands from another.

I believe food is a tool of cultural diplomacy. People who can't find common ground in the boardroom often do at the same table. That's the idea every one of my projects is built on.

My greatest asset is my international network of professionals. I personally know the best chefs, restaurateurs, and producers in 50+ countries. In just a few calls, I can put together a team for any project in Moscow, Almaty, Barcelona, or Dubai.

In recent years, I've focused on international collaborations — connecting countries, schools of thought, and industries: local gastronomy with international context, chefs from one country with brands from another.

I believe food is a tool of cultural diplomacy. People who can't find common ground in the boardroom often do at the same table. That's the idea every one of my projects is built on.

What I Can Do

3

I love people and value the ability to work

I'm invited to host conferences, moderate sessions, and speak as a guest expert.

I know how to build strong, effective teams that stay together even after the project ends.

I come up with projects, put them together, and fill them with people, meaning, and partners. I integrate brands seamlessly, without the hard sell.

Festivals & Urban Programs

01

I'll prepare the event strategy, select partners, and propose a PR narrative. I'll serve as curator for the whole project.

When you need this

Discuss a festival

The city or region has a gastronomic agenda, but no event to bring it together for an international audience

A brand is preparing to launch an annual platform under its own name

What you get

Event concept and architecture

Program: conference, dinners, workshops, street festivities

Map of international chefs

Budget, timeline

The formats I work in

Brand Integrations in Gastronomy

02

I'll help integrate a brand into a major gastronomic event and make it a full-fledged participant in the celebration.

When you need this

Send a brief

The brand wants to become part of the cultural conversation and enter gastronomic culture through a memorable experience — not sponsorship placements

The brand or product is looking for a new audience

What you get

Integration scenarios

Selection of chefs and media partners

Experience aligned with the brand's mission: format, setting, content

Metrics and a post-event report

Experience Design for leader teams

03

I'll run a three- to four-day retreat with workshops, intimate dinners, private collection viewings, and visits to private kitchens

When you need this

Build an Itinerary

Executives, investors, or key partners need an informal setting to build trust and work through disagreements

The team is looking to align on a shared vision through a shared experience

What you get

3–4 day itinerary: Venice, Dubai, Shanghai, Bangkok, Paris

Dinners with international chefs

Private kitchens and private collections

Workshops matched to the brief

Educational Programs and Accelerators

04

I'll develop an educational program for restaurateurs, chefs, and managers — with an emphasis on hands-on experience and hard-skills training

When you need this

Discuss a program

The brand has decided to launch its own branded program or academy

The industry needs not a lecture but an environment: group work, networking, and real-world case studies from market leaders

What you get

Program: from a two-day intensive to a year-long accelerator

Selection of mentors and speakers

Completion certificates

Alumni community

Gastronomic Dinners

05

I'll organize a private gastronomic dinner for any team, of any size

When you need this

Book a dinner

Team of 20–80 needs exactly the right setting for a single evening

You need a gastronomic event built around a brand story, an investor meeting, a major announcement, or a celebration

What you get

Concept and run-of-show for the evening

Chefs matched to the brief — Russian and international

Venue and production

Post-event materials for communications

Projects

First New Type of Market in Russia

Danilovsky Market

Martini Time

We launched a two-day program featuring international chefs, Russia's first Food Science museum, and signature street food from popular restaurants — including several recognized by the Michelin Guide. All of it was built around introducing Martini's new Fiero Tonic and positioning it as a fresh cultural partner. I curated the food court, brought in chefs and standout teams (including Ivan Ramen from New York), and led the development of the Food Science museum.

The "Italian Holidays. Martini Time" festival was organized together with Anna Bichevskaya, marketing agency R&I, and digital agency iKARMA. Over two days, it drew more than 40,000 guests. We secured coverage in The Village, Afisha, and other major city media.

The renovation of Danilovsky Market in Moscow was completed in 2017. A large multidisciplinary team worked on the project: Ginza Project, Anna Bichevskaya, Stas Kuznetsov, and Tatiana Drob. I was responsible for reimagining the space from the ground up — concept and content development, tenant selection, the events calendar, and communication with the vendors, who numbered more than forty.

That's how we created a new kind of market — a format still being replicated across the country today. Danilovsky itself remains a key food-tourism destination in Moscow and a favorite spot for shopping and leisure.

Urban Gastronomic Festival

Dining clubs

Stay Hungry

“City Weekends”

Together with Strelka and Anna Bichevskaya, I helped cities across Russia run gastronomic festivals. The core goal was to engage local businesses and teach them to run these events on their own. I built the programs, curated participants, trained local entrepreneurs in the festival format, and brought in standout projects from around the country.

In every city, City Weekends drew more than 20,000 visitors. Local teams went on to launch projects of their own and keep creating great events to this day.

Stay Hungry is a supper club we launched in 2012 together with Anna Bichevskaya and Liya Mur. We wanted to build a space that would work, on one hand, as a low-budget stepping stone toward opening your own restaurant, and on the other, as a creative lab for young chefs with access to a creative audience.

Thanks to this initiative, dozens of chefs got their first platform to showcase their own creative cooking. Stay Hungry became a place to meet new friends and partners — and simply the best people in the city. It's been featured in virtually every major publication in Russia, as well as international media.

Food festivals in cities across Russia

Almaty Crossroads

Almaty had long cultivated a thriving local gastronomy scene and cultural entrepreneurship. What the city needed was to bring these initiatives together into a single international project and build an annual platform around it.

I developed a multi-format concept that could flex to fit the task and budget from year to year. The program included a conference and workshops for local chefs, bartenders, sommeliers, and managers, alongside invited international experts. The results: growing tourism appeal for the Almaty region on the world's gastronomic map, a spot for restaurant Auyl on The World's 50 Best Discovery list, and international collaborations for local teams that grew out of the festival.

My team was tasked with developing a new format of professional education in gastronomy — full, academic-level courses in place of short trainings and masterclasses.

We created Moscow Food Academy: a concentrated program of practical experience for restaurateurs, chefs, marketers, and managers. Graduates go on to build successful careers in the industry and launch their own projects in cities around the world.

Send a brief

Festival of gastronomic identity

Professional education for industry insiders

Moscow
Food Academy

How Our Projects Work

Food Connections Meetup in Belgrade, 2025

On stage: restaurateurs and chefs Natalia Berezova (Fresca) and Stefan Živković (Koordinata)

The first Food Connections community meetup

Barcelona, 2024

A gala dinner in the Medeo mountains at the Swallows monument

Almaty Crossroads Festival, 2025

Watch video

Conference at the Almaty Crossroads Festival, 2024

Watch video

A street food party featuring leading Almaty-based and international chefs at the Green Bazaar

During the Crossroads Almaty Festival, 2024

Watch video

Martini Time – a festival of gastronomic experiences

Moscow, 2019

LET'S GO!

Community

Discuss an integration

Food Connections

I founded a community of Russian-speaking HoReCa professionals around the world — 2,000+ members across 40+ countries, with online and offline meetups, shared practices, and joint projects.

I run meetups — annual Food Connections gatherings held in different cities, with a speaker lineup, special dinners, and experience-sharing. On stage: the best chefs and restaurateurs from the host city, alongside international guests.

LET'S GO!

Podcat “Umami Talks”

I host a digest of global food-industry news.

Conversations with chefs, restaurateurs, and industry entrepreneurs. 1,500+ listens per episode. Co-hosted with Zhenya Golomuz.
Open to brand partnerships.