I’m experienced in consulting, creating new products, and breathing life into projects, nascent or established, that need a bit of a spruce.
I opened three restaurants in Moscow: the vegetarian restaurant ‘Lettuce’, ‘Academy by Denis Calmis’ and the three separate ‘Cafés’ in the Garage Museum of Contemporary Art.
In all of these I acted as executive chef – developing the space, constructing the kitchen, designing the recipes and building a team.
See ‘Some of my Work’ for info on past experience.