My journey into gastronomy started with waffles and condensed milk — my first “signature dish” at the age of 7. Since then, it’s been over 10 years in the restaurant industry, full of ups, turns, discoveries, and lots of inspiration.
I’ve worked in Novosibirsk, Moscow, Singapore, and now I’m based in Thailand. I was part of the Michelin-starred Artest, helped launch Ikura with the White Rabbit Family team, and created desserts that people remember. I’ve switched roles from baker to chef, from pastry to kitchen — because for me, growth and curiosity are everything.
Today, I’m the head chef at Liberty and the brand pastry chef for the entire restaurant group. I cook, I create, I get inspired, and I genuinely enjoy every bit of it.
«I believe in honest food, bold flavors, and that special kind of magic that happens when you truly love what you do»