12 years in professional kitchens, 6 as Executive Chef.
Launched 5 restaurants from zero (fast-food, dark kitchen/delivery, casual dining).
Worked on Princess Cruises — non-stop dining for 4500 passengers daily.
Currently head the galley on a Ukrainian Navy frigate (extreme conditions, zero waste, 100% operational uptime).
My clients get real results fast:
• Full restaurant launches (concept → menu → suppliers → staff training → opening)
• Menu engineering that cuts food cost 25–35% while increasing average check & sales
• Kitchen audits & turnaround of loss-making venues
• High-load kitchen operations (up to 10–12k portions/day on cruise ships)
One of my favourite cases: after a full audit I reduced food cost by 33% and simultaneously increased sales by 33% in the same casual restaurant in just 3 months.
Higher School of Food Technology degree.
Available for Zoom/Video calls worldwide.
Rate: $4.00/min ($240/hour) — first 15 minutes are the most expensive you’ll ever pay, because after that you’ll save tens of thousands.
Message me if you want your restaurant to be profitable from month 1.
