Sergei Khatsanov

Twelve years of professional cooking across Georgia and Armenia, from kitchen assistant in Tbilisi at nineteen to Head Chef running a full brigade and a costed menu.

The route through was deliberately broad. Josper grill and premium meat at Organique. A restaurant launch from menu development to execution as Sous Chef at Honoré. A station inside a 150-strong operation at Stamba Hotel with the Adjara Group, where the scale taught more about systems than any single dish ever did.

As Head Chef at Zest in Tbilisi I led a twenty-person team, set the performance standards, handled scheduling through peak seasons, and developed, tested and priced new menu items. At PizzaMan the work moved further toward R&D: dough formulas, menu design and margin control as the actual deliverable.

I work in Russian and Georgian as a native speaker, English at an advanced level, and Armenian at an intermediate level, which in practice means I can run a kitchen and train a team in whichever of those the room speaks.