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My cuisine is a combination of flavor, atmosphere, and emotions that I bring to life with my own hands
I began my professional journey 7 years ago in Ukraine. At the age of 22, I became a sous-chef on Lake Maggiore, and later successfully transitioned into the private and charter yachting industry. Today, I am among the most sought-after chefs in Milan, creating culinary concepts for exclusive private events.
My Story
November 4, 2025 - My Second Podcast
And a year later, I kept my word - almost exactly on the same day, I returned to that studio and recorded a new podcast, this time about yachts, just as I had promised.
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August 17, 2025 - Sous-Chef on a Yacht
And just a few weeks after that charter, I was invited to work on a yacht over 40 meters long - as a Sous-Chef.
August 1, 2025 - My First Charter
Few people know, but ever since college I dreamed of the sea - working on cruise ships, traveling across the oceans, and doing what I love. Circumstances kept changing: first COVID, then the war, and a new life. In the end, I didn’t just fulfill this dream - I surpassed it. I entered professional yachting and received an invitation for a 7-day charter in the Seychelles. It was there that I realized: I want to grow in this field and build my future at sea.
November 10, 2024 - My First Podcast
I was invited to my first podcast, where I talked about working as a sous-chef, life in Italy, and culinary culture. And that’s when I said: next time I step into this studio, it will be with experience in yachting.
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June 11, 2024 - Finally a Sous-Chef
That’s when my dream came true. At 22, I became a sous-chef at a Michelin-starred restaurant on the picturesque Lake Maggiore. It was also the moment I set my sights on the next, probably even bigger, dream.
May 11, 2023 - The Champions League
This is the day I remember the most - together with my first chef, I attended the UEFA Champions League semi-final at San Siro Stadium in Milan. That was the moment I truly felt it was the beginning of something new and genuinely big for my career.
January 16, 2023 - The day everything changed
I joined my first Michelin-starred restaurant - working under Chef Andrea Berton in the heart of Milan’s business district.
The Beginning
A photo from the days when I was still a student, just beginning to shape my ambitions - not yet realizing where they would eventually lead me.
Author's Menu
" Call of the Sea "
  • Sea Slice - white fish carpaccio
  • Sea Touch - oyster selection with sauces
  • Gifts of the Sea - sea bream sashimi
  • Pearl Sweetness - scallop risotto with green herb oil
  • Sea Ember - grilled turbot with fish sauce and fermented leek
  • Sea Salt & Citrus - yuzu–lemon sorbet
  • Sea Slice - white fish carpaccio
Meat Set — “Smoke & Blood ”
  • Bloody Smoke — an amuse-bouche of Parmesan chips with raspberry gel
  • Classic Cold - classic beef tartare
  • Blood - beet carpaccio
  • Black Vein - roasted bone marrow
  • Heart of Flame — ribeye steak with meat jus
  • Bloody Vanilla — vanilla panna cotta
" The Green Path "
  • Green Sip - cucumber, sorrel, chilled water (amuse-bouche)
  • Tomato Crystal - tomato carpaccio
  • Lemon Bud - artichoke & lemon
  • Forest Fire - mushrooms with mushroom jus
  • Celeriac Steak - with olive–nut emulsion
  • Apple Leaf - apple sorbet with a bright acidity
Chef’s Signature Set “ Forest ”
  • Green Moss - green crumble “moss” with a herb cream (amuse-bouche)
  • White Porcini - porcini carpaccio, rosemary & thyme oil, hazelnut crumble
  • Black Root - roasted bone marrow with croquettes and black garlic
  • Forest Warmth - mini wild mushroom risotto with herb oil
  • Pigeon. Ruby. Smoke - pigeon with beet reduction, smoked parsnip, berry gel, crisp texture
  • Forest Moss - vanilla–yogurt cream, berry sauce, pistachio crumble, rosemary syrup
Restaurants I’ve Worked With
Recommendations and Diplomas
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