Grigoriy MostivenkoCommunity profile

His first job was at the nightclub "Planeta" in his hometown of Ukhta, when he was 16 years old.

At 17, he enrolled in the Vologda Polytechnic Institute to study as a rescue engineer. He immediately found a job at a coffee shop owned by a large corporation, where his potential and desire to develop were recognized. He was quickly "headhunted" from that coffee shop to one of the most prestigious nightclubs in the city at the time. During that period of his life, he enjoyed participating in various bar competitions to develop his public speaking skills and overcome his fear of crowds. After acquiring all the knowledge he could, he accepted an offer to join a bar consulting company and work at the local bar "Shtof."

Shortly after, the bar team offered him a move to Moscow. Upon arrival, he was involved in opening several establishments in the Moscow region, one of which was a restaurant serving traditional Russian cuisine called "Gastronom." He then worked at the bar "The Last Drop." However, driven by a desire for new and fresh knowledge, he joined his mentor, Anton Pokoziy.

He worked alongside Anton at the bar Cuba Libre. At that time, it was a lively bar with an impressive selection of rums, fresh berries, and exotic fruits available year-round. The bar featured an exceptional cocktail menu, meticulously crafted and delighting all lovers of mixed drinks. After that, he worked at many other wonderful and interesting places, such as Meat Puppets, where he learned the intricacies of working with meat and alternative cuts of steak.

He was involved in opening the Food & Wine project, which focused on fresh seafood and cocktails that complemented them.

At Power House Moscow, he was responsible for the whiskey bar, which boasted one of the most impressive selections in the capital.

Later, he became the owner of his own bar called Sweet & Sour Moscow, but the coronavirus pandemic proved to be more challenging than his financial resources, and he was forced to close. After some time, he returned to bartending and joined the bar Take it easy. Due to the investors' decision to change the concept of the project, he decided to move on.

Currently, he works as a bar manager at the Peruvian bar Alpaca.

His training includes: Martini barmen school, Diageo academy, Toroshin centre, as well as personal courses with head bartenders from bars such as El Floridita and La Boudeguita, and he also studied with the renowned Salvatore Calabrese.

He was born in the city of Ukhta, in the Komi Republic.