Making and enjoying food has always been a big part of my story. I come from a family of talented culinary professionals, and to say food is important in this family is an understatement. Happy times and happy people in my life are accompanied by my kitchen adventures and experiments inspired by the chefs I have learned from in person and virtually.

My kitchen is my man’s cave, a space for thought and creativity, for growth and reconnection. The food I make there is the ultimate product of my personal growth and a great tool for building relationships. There are two tables at which I feel my very best: a business negotiating table and my dining room table. Both offer a reason for promising interaction.

So, what is it that I like to cook? Well, there are a lot of ideas every time I roll up my sleeves near the stove, but the truth is… I cook what my critics eat. There are four of them, and they don’t always agree. So wild fusion it is. Italian is most likely to make it on the list every time. I have pretty much mastered TexMex, moving on to learning the magic of real Mexican with Gabriela Camara’s masterclass. Exploring the freedom of Jaime Oliver’s recipes gave inspiration for quite a few of my creations, tailored, of course, to the preferences of my regular dining room crowd. When it comes to new challenges of true culinary self-expression, a workbook from Gordon Ramsay is often in front of me. A new goal is to conquer Georgian, unsurpassed in its Southern Caucasus wild spirit and aromas that speak festivity and music.