Nikita PrikhodkoCommunity profile

Nikita Prikhodko's signature cuisine utilizes locally sourced ingredients, drawing inspiration from classic French and Italian recipes and flavor combinations, presented with an artistic flair.

Nikita was the head chef of a unique project in Sochi – the Nabokov restaurant, which has already established itself as a promising venture on a global scale.

Under Nikita's leadership, the restaurant hosted enogastronomic and wine dinners with some of Europe's oldest wineries, as well as dinners with legendary Michelin-starred chefs of international renown, such as Michel Louis Lentz, a renowned French chef who heads the Cristal Room Baccarat restaurant, and a judge for Bocuse d'Or Russia and Discover Russian Cuisine, or Roland Debust, a Belgian chef of international fame, a member of the Bocuse d'Or Winners Academy, and a member of the French and Belgian Culinary Academies.

Nikita began his career under the guidance of Konstantin Ivlev and Andrey Kolodyazhny, and successfully collaborated with them on gastronomic dinners in restaurants in Moscow and Sochi. He also conducted master classes at the Novikov School. In 2019, at the "Russia-Africa" forum, with the support of Discover Russian Cuisine, he successfully presented Russian dishes made with local ingredients, aiming to introduce them to the global market through the Russian Export Center.

Currently, Nikita is the brand chef of "Gastropub La Punto," a project that combines European and Caucasian cuisines in his unique interpretation. This impeccable gastronomic experience is located on the first line of the Imeretinskaya Embankment and is a magnet for the most discerning guests.

He also represents the cuisine of the Ilios restaurant, where the tavern menu features authentic Greek dishes that evoke the atmosphere of festive Mediterranean celebrations.

Stavropol Region, Budennovsk city. A chef with 17 years of experience, whose signature cuisine is known to gourmands in Moscow, Krasnodar, Pyatigorsk, and now Sochi. A young, talented chef who has proven himself to be a professional of the highest level, constantly seeking new flavors and gastronomic combinations, and utilizing the most modern technologies. Thanks to his deep understanding of ingredients and progressive approach to cooking, Nikita is able to surprise guests with the exquisite taste of even seemingly familiar dishes made with familiar ingredients. "My greatest passions are my family and, of course, cooking. Perhaps it's because I'm not just a chef, but a chef who personally participates in the process. In other words, I am among the cooks because I sincerely want to be here. I am passionate about the cooking process itself and the warmth that comes from the ovens. I like to stay informed about everything happening in the kitchen and oversee everything myself." Nikita Prikhodko's signature cuisine utilizes locally sourced ingredients, drawing inspiration from classic French and Italian recipes and flavor combinations, presented with an artistic flair. Nikita was the head chef of a unique project in Sochi – the Nabokov restaurant, which has established itself as a promising venture on a global scale. Under Nikita's leadership, the restaurant hosted enogastronomic and wine dinners with some of Europe's oldest wineries, as well as dinners with legendary Michelin-starred chefs of international renown, such as Michel Louis Lentz, a renowned French chef who heads the Cristal Room Baccarat restaurant, and a judge for Bocuse d'Or Russia and Discover Russian Cuisine, or Roland Debust, a Belgian chef of international fame, a member of the Bocuse d'Or Winners Academy, and a member of the French and Belgian Culinary Academies. Nikita began his career under the guidance of Andrey Kolodyazhny, and successfully collaborated with him on gastronomic dinners in restaurants in Moscow and Sochi. He was an instructor at the Novikov School. In 2019, at the "Russia-Africa" forum, with the support of Discover Russian Cuisine, he successfully presented Russian dishes made with local ingredients, aiming to introduce them to the global market through the Russian Export Center. In Sochi, Nikita held the position of brand chef at "Gastropub La Punto," a project that combined European and Caucasian cuisines in a unique interpretation. Later, he headed the kitchen of the "Ilios" restaurant, where he created a tavern menu with authentic Greek dishes, filled with the atmosphere of festive Mediterranean celebrations. This network of establishments also included the Caucasian bistro "La Punto," a grill bar, and several pasta bars. The next stage in Nikita's career was working as a brand chef at "Kashalot Group," overseeing four establishments: "Tsatsa," "Kashalot," and two "Hubl-Babbl" restaurants. He then joined the London Restaurant Group as a concept chef for the "Black Sea Bistro" project, where he organically combined Greek gastronomic traditions with Black Sea flavors. Today, Nikita is the chef of the modern bistro "Lore's," which blends Russian and French gastronomic traditions. A central element of the bistro is the oven, in which most of the dishes are prepared. The interior is designed in a modern, minimalist style, but accents of vintage tableware and details convey the idea of "heritage" (Lore), uniting the culture of two countries in a new interpretation. In addition, in 2025, Nikita Prikhodko was shortlisted for the prestigious professional award "Palm Branch. The Best in the Industry."