With a shared international background and a true ambition to excel in the food and beverage sphere, Ivan and Bogdan struck up a synergetic partnership from day one. In 2013, Ivan founded BB Burgers, which has quickly become one of the most successful burger restaurant chains in Russia. Meanwhile, Bogdan was having his own success becoming a key supplier to the nation’s capital, providing fresh vegetables and fruit from all over Russia.
After graduating from the Pedagogical University in St. Petersburg, Vitaly accidentally found himself in the kitchen and decided to stay. His first success was the internship in London at the two-star Michelin restaurant “The Square”, then – famous restaurants of St. Petersburg. In 2016, in Moscow, Vitaly joined the White Rabbit Family team and opened the gastrobistro "Technikum". A few years later he lead the “Sakhalin” restaurant. In 2021, together with Artem Losev, he made his debut as a restaurateur, and became the brand chef of “All Day”. Vitaly Istomin calls his professional style retrofuturism – where familiar dishes acquire new forms and flavours.
During Artem’s childhood he discovered his interest in cooking, where later received a diploma of a pastry chef. He started his career in cafes and restaurants of St. Petersburg. In 2015, after moving to Moscow, Artem became a part of the White Rabbit Family team, where he was responsible for the cuisine of “Gorynych” and “Mushrooms”. Since 2021, together with Vitaly Istomin, he became the brand chef of “All Day”. Artem Losev explores Russian cuisine, and is interested in recipes of the XVIII-XIX centuries.
The idea of becoming a cook came up quite spontaneously. Having a great desire to enjoy work and having no experience or specialized education, I got a job offer in my first restaurant. Having changed several places and having studied different positions in the kitchen, I continued to work at the Sakhalin restaurant, where in tow years I became a sous-chef. In 2021, I took up the position of the chef at Allday restaurant. I am sure that nothing is impossible, it all depends on your goal and attitude.
The career began 7 years ago in Krasnoyarsk: first Maxim worked as a bartender in a small bar, a year later he participated in the opening of a cocktail bar. A couple of years he worked as a bartender in Krasnoyarsk, St. Petersburg and Moscow. At the same time, he took part in Russian and international competitions of bartenders: Cantineros De Rusia, Friends Cocktail Cup, Daiquiri Cup, Bacardi Legacy, DRWС, Disaronno. Prior to the launch of Margarita Bistro and Lucky Izakaya Bar restaurants, he worked as a bartender in Bruce Lee Bar projects and since the opening of CEVICHERIA. Despite the fact that each project is individual and unique, cocktail cards are designed in the same style - with his aesthetics and minimalism.
Has been working as a sommelier since 2007. Took several courses in Germany and Burgundy (Ecole de Bourgogne). Dmitry worked as a chief sommelier at the Selfie restaurant of the WRF holding. Essential part of his work is the preparation of wine lists for all segments, as well as navigation through them. He loves wine at all stages - from a vine to a glass in a hand. Appreciates the opportunity to touch the art of talented winemakers.
His career began in Togliatti in 2010. After studying at the bartending association of Russia, he worked in the central bar of the city. After which he went to Moscow, where he appeared at the World Fashion Week as a bartender. He collaborated with the project "Happiness on the roof", actively engaging in field events. He then got a job at Mendeleev Bar. He also created cocktail menus at the Ritz Carlton and Pullman hotel establishments in Sochi. He organized long-distance and international guest bartending, which increased interest in the level of hospitality and the sense of taste of guests in different cities and countries.
Studying at the Faculty of Media Communications with a degree in Restaurant Marketing, she worked by her profession in Condé Nast publications. Since she was 20 years old she has been involved in restaurant PR. Having gained experience in a large advertising company, she opened her own agency and a year and a half later moved to Margarita Bistro and Lucky Izakaya Bar restaurant group. Key principles in work are maximum involvement, performance analysis and emphasis on brand management.
He began his career in the restaurant industry in 2010 as an assistant waiter at the «Coffeemania» restaurant chain where he worked for 8 years, having gained vast experience in staff training and management. For 2 years now he has been working in the Lucky Group team as a manager, took part in the opening of “Eva” project. The key thing in work is a team where everyone shares the same life values, loves their job, loves people, and enjoys what they do.