Restaurantweek 2023

Direct author of all the restaurant concepts of the holding and a recognized trendsetter in the Russian restaurant business.
Successfully opened 25 restaurants in Moscow, Sochi, and Astana over 8 years. Brought the White Rabbit restaurant to the 13th place in the world ranking of The World's 50 Best Restaurants, and the Selfie project to the 65th place in the top hundred.
Nurtured a pleiad of successful chefs and managers, changed the attitude towards restaurant staff in our country, putting the chef in the first place. Created a cool team led by chef Vladimir Mukhin, No. 9 in the Best Chef's Award '19 ranking.
"Man of the Year - 2016" and "Restaurateur of the Year - 2017" according to GQ.
Best Restaurateur of Sochi - 2017
Recognized by the national award for contribution to the development of the hospitality industry.
Over his 25 years of experience, he has developed his own concept of entrepreneurship — the ecosystem of happiness. Believes that for a successful business, everyone should be happy: customers, employees, and partners, and the leader should remain in harmony with himself.
Speaker at restaurant and business forums and closed corporate trainings, professional coach, and teacher. Perceives work as a hobby that should bring pleasure — otherwise, it should not be pursued.

Since 1983, he has been involved in opening and developing projects in the hospitality industry in the USA and France. He began his professional journey in the Russian restaurant market in 1991.
In 2005, together with his wife Yulia Winter, he founded his own restaurant holding "Tigrus". The name reflected the founders' initiatives in wildlife protection: they promised themselves that if the holding flourished, the tiger population would also increase.

Winner in the "Restaurant Business and Gastronomy" category of the "Business Women 2018" award.
Her gastropub Igristy entered the Top 10 in the "Best Concept" category of the national restaurant concept award "Palm Branch" in 2020.
The Wine Bazaar bars received three stars in the independent all-Russian wine list award Russian Wine Awards in the categories "Best Wine Bar List" (2017, 2020) and "Best Russian Wine List" (2018, 2020).
Wine Bazaar on Komsomolsky. The authoritative guide Gault&Millau named the "Wine Bazaar" on Komsomolsky Avenue a must-visit.

Restaurateur. He worked in major international companies (Coca-Cola Export Corporation). Since 2003, he has been engaged in the creation and development of his own restaurant projects.
Author of the first high cuisine restaurant in Novosibirsk, "Classica".
From 2009 to 2010, he served as the Director of the Food Organization Department of the Sochi 2014 Organizing Committee.
Since 2010, he became the Executive Director of the Sochi2014.World Russky Dom ("Russian House") project at the Winter Olympics in Vancouver.
Denis Ivanov's restaurants include Restaurant #SIBIRISIBIR (Moscow, Novosibirsk, Tyumen), Bake Up (Tyumen), Ramen Izakaya Bar [KU:] (Moscow), Krombacher Beer Kitchen (Moscow), Jean Huang Lu, AZIATISH, the Beerman chain of beer restaurants, and the "Cup of Coffee" chain. He was awarded the commemorative medal "For Contribution to the Development of the Novosibirsk Region".

He began his culinary career in 1990 at Novotel Milano Est (Milan), where he worked for 12 years.
In 1994, he joined the Michelin 3-star restaurant "L'Albereta" with Chef Gualtiero Marchesi in Erbusco, and later that same year, he worked at the Grand Hotel "Quisisana" (Michelin 3-star, Naples). From 1994 to 1996, he worked in restaurants such as Enoteca Pinchiorri with Chef Annie Feolde (Florence, Michelin 3-star), Lucas Carton (Michelin 3-star) with Alain Senderens, and Halkin (Michelin 1-star) with Stefano Cavallini.
From 1998 to 1999, he worked in London at the restaurant "TECA".
In 2002, he started working on his own restaurant "Casa Bianca" in Italy.
In June 2011, in collaboration with the Ginza Project holding, he opened his first Moscow restaurant Uilliam's.
In 2013, in partnership with Chef Glenn Ballis, he opened Zupperia. In November, he opened the restaurant Honest U.L. in the Aizel boutique. In December, Ugolek was opened, where William Lamberti acted as a restaurateur and partner of the establishment, as well as a brand chef.
In 2014, William Lamberti, Glenn Ballis, and Alexander Oganezov opened their third joint project, the gastropub GlenUill.
In December 2014, the restaurant Pinch was opened, where Lamberti also serves as a partner and brand chef.
In 2015, William, in collaboration with Bruno Marino, opened the kosher restaurant AVIV at the Jewish Religious and Cultural Center "Zhukovka".
In 2016, he opened the restaurant "Severyane". He also launched the online project UillToBe with information about health, love for life, and delicious food.
In 2017, William Lamberti, together with Vladimir Davidi, introduced the Italian restaurant Salumeria. In April, in partnership with Novikov, he opened the Moroccan cuisine restaurant Nofar at the Badaevsky Plant territory. In July, together with Bruno Marino, they launched AVIV Express, a kosher food deli at Patriarch's Ponds.
In 2018, he opened the Mediterranean cuisine restaurant Montifiori and the French bistro CocoLambert at Patriarch's.
In 2019, he opened the restaurant Sartoria Lamberti at the Ritz-Carlton Moscow.
In 2022, the retrospective restaurant Lumicino was opened on Bolshaya Nikitskaya.

Public Commissioner in the sphere of restaurant business in Moscow. Moscow.
Member of the Presidium of the Management Board of Opora Rossii.
Co-Chairman of the Expert Council of the SME Corporation.
Member of the Expert Council of the State Duma Committee on Small and Medium Entrepreneurship.
Member of the Council of the Moscow Chamber of Commerce and Industry.
Member of the Expert Council of the Federal Service for Alcohol Market Regulation.
Expert of the Small Business and New Employment subgroup of the New High-Tech Economy working group under the Government of the Russian Federation.
Member of the Commission of the State Council of the Russian Federation on Small and Medium-sized Entrepreneurship.
Co-Chairman of the Moscow Entrepreneurs Council.
Senior Lecturer of the Hospitality Industry Management Department of the Russian Presidential Academy of National Economy and Public Administration.
Owner of RestConsult, a restaurant business optimization agency.

Founder of IT company JOWI and Smart Group of companies

15 years of experience in PR and advertising.
Certified specialist in design thinking methodology.
PR portfolio includes more than 50 successful cases of cooperation with gastronomic projects and event venues.
Curator of the online resto-practice Guru-Promotion. Marketing for new people.
Winner in the nomination Guru - Charisma in the 1st marketing conference "Promotion Guru".

PR and food studies specialist.
In her portfolio: successful regional cases LEO Wine & Kitchen (Best Regional Restaurant in Russia according to "GQ Restaurant Rating 2019-2020", #1 WHERETOEAT South 2021), Tunguska (Best Regional Restaurant in Russia according to "GQ Restaurant Rating 2021"), Taigastro Festival (Best PR-campaign according to "Palm branch of restaurant business 2021").
Worked on the opening of landmark projects in Moscow - Smoke BBQ by Dreamteam and Atelier de Tartelettes by GT Group. Editor-in-chief of the gastronomic guide SpoonGuide. Author of articles and columns in St. Petersburg and Moscow publications, and a scientific paper "Gastronomic theater in Russia - representation of local culinary traditions".

Marketer, strategist, mentor, market leader in his niche
6 years in internet marketing and 3 years in restaurant business.
Project: CHICKO - Korean street food chain
Turnover of Moscow chain for 2022 amounted to 560,245,000₽
Conducted 200+ personal reviews and consultations for restaurateurs, entrepreneurs and experts

Over 18 years of experience in media, brand communications, events, promotion, digital and PR
In the portfolio of projects Hilti Corp., Richemont Group (Cartier, Piaget, Montblanc), Crocus Group (Nobu, Nina Ricci), Diageo (Johnnie Walker, Baileys, Captain Morgan, The Singleton), MegaFon.

(No. 1 PR in the Runet ranking FOR 2021
TOP-3 SMM in Runet rating FOR 2021)

Ex-financial director of the Chaykhona No. 1 restaurant chain (RTL)
Speaker and expert of industry forums (Fig-2019, Restaurant-2019) and online events, regular speaker of the Small Business of Moscow GBU platform.

Leading t-Games Head of the federal security school "Stop Threat" Kirov Ex-manager of the first Greek restaurant "Symposium" in Kirov.

Sergey started his professional career in 2010 in ROSBIZNESKONSALTING CJSC. Over the course of his career, he has managed a large number of projects dedicated to market research. He has repeatedly participated in conferences and forums and presented RBC's research results. Sergey specializes in quantitative research and has knowledge and skills in using a wide range of economic and statistical methods. He develops his own approaches, which are used in many marketing reports produced by RBC.

We manage 11 concepts and 18 restaurants, including Dom Nino, Hokku, Rusiko, Where We Are Not and others, as well as the regional delivery aggregator Polyana Delivery
Every year Polyana restaurants are included in the top 100 best restaurant concepts of different years.

More than 12 years in the restaurant business, including leading business coach of the restaurant chain of Food Retail Group Holding and HR director of the coffee chain "Ideal Chashka".
He conducts trainings and consults companies on HR management in restaurants and hotels, business management and strategy.
Author and presenter of public trainings for restaurateurs, HR managers and trainers.
Author of dozens of articles on restaurant HR management published in leading industry magazines.
Curator of business education at the School of Chef's Art "SVCH", St. Petersburg Author of the book "ALL THINGS ARE IN PEOPLE. Your restaurant: how to make a team out of your staff"

Experience in advertising and marketing - 10 years.
Owner of a major gastronomic blog about Moscow restaurants with an audience of over 300,000 people on a currently banned social network.
Formerly a columnist for Marie Claire and Beauty Hack.
May Communication's portfolio includes more than 200 successfully realized cases and work with gastronomic projects of different formats: from food market corners to premium Fine dining restaurants.

He has numerous publications and expert commentaries in such media as Restaurant Vedomosti magazine, r_cast podcast, Welcome times, RIA Novosti.

Top restaurant recruiter, co-founder of RabotarestoranBot/RestoCVBot online services and FOODIKA lifestyle magazine. Head of the Information Policy Department of the FR&O

Under Natalia's leadership, the department team builds the guest community, is responsible for the digital direction of the network, and handles objections and all guest feedback.

In 2021 they created a community of guests, which became a priority for the network. Working with the community has shown effective financial results and a new level of guest loyalty.
Previously:
2019 - Head of SMM
2020 - Head of Guest Relations and Loyalty Building