Chef Ivan Bobyr

My name is Ivan. I'm chef from Russia living in US for better opportunities for my kids.

I started my career in Saint-Petersburg's Grand Hotel Europe (part of Belmond hotel chain. That was oldest and richest hotel in Russia with a great traditions, strong culinary and F&B team with outstanding hospitality knowledges and performance. I've got a good cooking school there, learned basic practices and classical recipes and became a chef-de-partie of high level fine dining restaurant in a three years. I choose to change that place for a new challenge and became an opening chef de cuisine in a branded new Russian restaurant in Cambodia named "Samovar". After successful opening I went to Sochi's Olympic village to take a role of Executive sous chef in a new Marriott Grand Hotel for 4 years. Next step was place of Executive chef in Kempinski Grand Hotel in Gelendzik not far away from Sochi for same period of 4 years. And last place was Swissotel Kamelia again in Sochi. All of that places are similar in few points: experienced guests with high expectations, huge overall production volume with strict attention to small parts of processes and quite numerous teams always looking for new knowledges and complicated objectives and goals which was achieved usually. I had a month of scholarshipment in Le Manoir by Raimond Blanc in Oxford, England - ** Michelin world famous restaurant.