Different people do choose to take up various jobs for different reasons including earning a living to support their families, pleasure, as part of their education. and for some, as the only option left to survive. Confucius once said, "Choose a job you love, and you will never have to work a day in your life."

Chef Georgiy couldn't agree more, except cooking was never a job or a choice for him but rather a kaleidoscope.

His culinary story dates back to his childhood. Growing up in the post-soviet country, meaning a very close relationship with food, changed his original stance about cooking.

Food was never considered to be a fuel to sustain living but rather a celebration. Exceptional food was always made to celebrate, and having food was always a call for celebration. The delectable feast was not occasional; every warm-hearted homemade dinner was a journey exploring the luscious and fragrant world of spices and a combination of foods. This would always fascinate him and leave him hungry for more. He would eagerly wait for another scrumptious meal to indulge himself in and explore the enthralling culinary world. It is upon this background that he became constantly exposed to comradery - family filled meals, an abundance of fresh produce and meats as well as the allure of fish from Caspian Sea and thereafter becoming the known International chef he is today.

His career began at a young age working as an apprentice in the restaurant owned by his family friends. From there, he attended a culinary school, and he started building up his own personal experience in many accomplished restaurants and hotels in three different continents

Through some of the most prestigious establishments, Georgiy had a chance to work with Chef Enrico Crippa at Ristorante Piazza Duomo (3 Michelin Star, WB No.15) in Alba, from whom he acquired perfection in serving skills as well as paying attention to details which are so crucial in this field, in addition to those he had got from Chef Marco Sacco in his Restaurant Piccolo Lago (2 Michelin Star) located in the heart of Piedmont, Italy. Other extra ordinary chefs that he managed to rub shoulders with, include “The Iron Chef” Masaharu Morimoto a celebrity Japanese chef he collaborated with for the opening of the first signature restaurant in Africa, Morimoto at Fairmont Taghazout Bay, Morocco.

Lastly but not the least was Gus Moustakas, Californian Chef he worked with in Abu Dhabi, UAE, at the start of his enthralling career, who unfortunately passed away may his soul rest in peace. He provided him with support and guidance. He would always let Georgiy try and challenge himself. Whenever he created something, say a new recipe, he challenged him to always make it the way he saw it, to delight in the personal satisfaction that he himself derives from such a recipe. He taught him to switch his mind off and detach himself from classic way of cooking and try to match unusual combinations, which eventually influenced his way of cooking.

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Georgiy needs to experiment and go further, research and re-discover; he needs the wind of passion and historical food culture to guide him towards his next delicious destination. After more than 20 years, his passion for cooking remains intact.