Irakli ChelidzeCommunity profile

Irakli Chelidze's journey in gastronomy began at the age of 15 – unexpectedly and seriously. His family moved from Georgia to Moscow, and the first place he ended up was his godfather's bakery. There, the teenager, not knowing the language, first tried his hand in the kitchen: he made rum cakes, éclairs, and puff pastry, and helped with khachapuri. He was inspired not only by the practical experience but also by the first praise for his results – the excitement and interest in the craft stayed with him forever.

Irakli doesn't have formal culinary training; he learned from families where women were always in charge in the kitchen. His grandmother was a chef in their hometown and passed on her love for Georgian cuisine: "I dream that she could see, even for just five minutes, what I'm doing now. That would be my greatest pride."

After school, Irakli graduated from a university of management, while simultaneously starting to work in restaurants. His first experience was at the legendary vegetarian restaurant "Dzhagannat" on Kuznetsky Most, where he worked for eight years, progressing from assistant to head chef. He then went on to work on dozens of gastronomic projects, mainly focused on Georgian cuisine.

Irakli heads the kitchen at the ODA restaurant, where he combines his respect for tradition, his love for seasonal ingredients, and his modern approach to presentation. His philosophy is based on respect for Georgian roots, but without fanaticism: "Khinkali with tom yum soup is not for me. I don't condemn creativity, but I try to preserve the soul of the dish, not losing its essence."

Key dishes on the menu include khachapuri, a vegetable salad with Kakhetian butter, khinkali (including authorial variations with shrimp, matsoni, and spicy sauces), dishes made with seasonal ingredients, and his own creations such as Svan salt and homemade matsoni.

The ODA menu is updated every 3-6 months, taking into account the season: in the summer, there are dishes with chanterelles, figs, and feijoa; in the autumn, there are hearty and warming dishes; and during the grape harvest season, there are desserts and preserves. Recently, breakfast options and a line of summer dishes have been added, including gazpacho with stracciatella and chicken in a blackberry sauce.

Irakli pays special attention to the quality of ingredients, working with trusted Russian suppliers of meat and avoiding frozen products. He regularly visits production facilities.

Irakli personally assembled the team at ODA, and there has been no turnover since the restaurant opened. "This is our second home – we spend more time here than at home. And it's important that the kitchen is staffed by people who are passionate about their work."

The chef is open to gastronomic festivals and public appearances, having already participated in master classes and gladly representing Georgian cuisine at city events. "If there's an opportunity to tell people about the real Georgia through food, I'm always ready."