Konstantin TsvetkovCommunity profile

He began his culinary journey in his hometown of St. Petersburg, Russia, in 2005, working as a grill cook at the "Caucasian Bar" restaurant. He received culinary training at a culinary college, served in the army as a cook, and then entered the wider world of gastronomy. For several years, he worked in various small restaurants in St. Petersburg. In 2013, he traveled abroad for the first time for work, to the Terazza restaurant in Ayia Napa, Cyprus. Upon his return, he joined the Four Seasons Lion Palace hotel, working under Andrea Accordi, a chef with two Michelin stars. He then moved to Cambodia, to the coast of the Gulf of Thailand, to become the head chef at the White Boutique hotel. After two years of living and working in Southeast Asia, Konstantin joined the Royal Caribbean cruise line, working in the "Chef's Table" restaurant. He also worked as an executive sous-chef at the "Kempinski" hotel in St. Petersburg, and at the German cruise company Phoenix Reisen. He traveled to London on business to optimize the menus for a chain of local steakhouses, opened a gastro-coffee shop called "Community" in Tashkent, and opened and launched the "Black Forest" restaurant in Thailand. He even had the opportunity to work as a head chef in the remote northern region of Russia, in the village of Sabetta, on the shore of the Kara Sea. Currently, he has returned home and is leading the kitchen at the Caribia restaurant, where he has updated the menu and is looking forward to welcoming guests.

He is passionate about enduro riding, travel (he has visited 76 countries), and discovering new flavors and combinations.