I am the founder of the Studio. Being a founder is convenient, though sometimes it makes you feel nervous. One capacious word, but what a range of roles. A dreamer. An illusionist. An Employee of the Year at McDonald's. A CEO of a chain of coffee shops. A supervisor, launching catering outlets in permafrost in Chukotka. A salesperson in a cell phone store. A sales representative for kitchen equipment. At first - green and lacking knowledge, then - experienced and ambitious. I have been gathering my competencies for a long time. At Technoflot I managed to systematize and multiply them. I worked there for a long time and grew a lot professionally along with my career plans. I tried myself in different bureaus, but I realized that in order to implement the projects that I want, I need to assemble a team by myself. This is how the Studio was established. I continue to study the process meticulously. I owned two successful projects - Glavkhleb and Rogalik. I opened restaurants in Kursk. I learned design from Frank Wagner and Andrea Viakava. The latter would gently smack me with a ruler and say, “Stop thinking like a profane. Think efficiently. Think about the kitchen. ” Now every project reveals the potential of the Studio more and more.

I graduated the Faculty of Engineering of the Kaliningrad State Technical University. Later, I applied my skills in repair and installation in a company for the maintenance and installation of professional kitchen equipment. Then I moved to a company that produced turnkey kitchens. This is how I got into planning. I talked with chefs and owners, dug into their concepts, turned those into engineering, described technological processes and put the customers’ ideas on paper. Everyone sees the perfect kitchen differently, but it is a pleasure on its own to communicate with enthusiastic and visionary restaurateurs. An ultimate high for me is to drag a camel through the eye of a needle, to deliver the result, which did not fit the first two, three, nor the twenty-eight version of the scheme. This is what really inspires me. After meeting Roman, I started working at the Studio and focused on just that - making the perfect kitchens.

I Graduated MGUPP with a degree in service engineering. In the first year I began studying the basics of technical drawing and design. After graduation, I devoted my profession to these disciplines and got a job at the RE100 company (SOYUZAGROKOMPLEKT), where I received the skills of a catering designer. Following, worked at the Delovaya Rus, where I designed bars, movie theater bars, restaurants at movie theaters and other catering establishments throughout Russia and the CIS countries. Worked at Burger King, Le Pain Quotidien (Nash Hleb, Hleb Nasushniy), Black Star Burger. In 2018, I met Roman Bunyakov. Before long we did several joint projects. I liked his approach to work: we share views on beauty and aesthetics, simplicity and ingenuity of the projects. Together we collaborated on a number of cool projects and decided to unite our efforts. On February 1, 2019, Roman and I became business partners.

I graduated Plekhanov Russian University of Economics and acquired a degree in catering process engineering. After graduation, I started working as a production technologist in a restaurant, but very soon a good friend called me to be a design technologist, where I mastered AutoCAD. This software remains my magical tool of choice for more than ten years. I use it to design cafes, restaurants, canteens and fast food restaurants. I love how the designs turn complicated spaces into restaurants that the gastronomic community rave about and love across the country. I am sure: nothing is impossible, everything can be achieved, it is only a matter of applying efforts and ingenuity.

I Graduated Moscow State University of Technology with a degree of Technology Engineer In Catering with honors. Following, there was a wonderful period of work in food production, they say the kitchen is its own little world. This experience allowed me to take a different path and get into design. It turned out that drawing catering projects is my love and passion and, I hope, it is mutual. Every project is a challenge. And I love challenges since school. Designing an effective layout is a quest on its own. Given: a room which you need to align with the wishes of the customer (the menu, the concept), while at the same time not violate the sanitary, fire safety, and building codes. And these requirements always conflict each other. The work requires flexibility, creativity, exploration, doubt, and compromise. But solving this puzzle is a delight. Not from the first try, but the game of Tetris will start anew. “Designing alternatives” is what I do instead of playing WoT, embroidery, and scrolling social media feeds. The efforts will eventually pay off, and I will go down in history as one of the creators of the next gastro-discovery on the city map.