Vitaliy PotochnyyCommunity profile

He began his culinary career, as often happens, by chance, at a culinary college in Yalta, where he studied to become a pastry chef. This was his third educational pursuit; his first two degrees were a Master's in "Economics and Business Management" and a Bachelor's in "Finance and Credit." After a year at the college, he went to work at the "Pushkin" cafe, where he learned about all aspects of the kitchen, working as a general cook, while also honing his pastry skills. After a year and a half in Yalta, he moved to Odessa to work at one of the most fashionable meat restaurants, "Rocca," where he was a robata chef (Japanese grill). Later, he accepted an offer from the restaurant "Baran-Rapan," where he took on the position of pastry chef and cold kitchen cook. Working with Chef Andrei Kolodyazhny further ignited his passion for the culinary arts. When he was offered the position of head chef and the opportunity to open a restaurant in Crimea, he accepted without hesitation. He worked for two years as the head chef at the restaurant "4312" in the city of Kerch. Then, he returned to Sochi to learn the nuances of Italian cuisine from Chef Daniele Benedetti at the family-run trattoria "Fettuccine." After several years, and after Daniele's departure, he took over the position of head chef.

In Italian cuisine, what Vitaly appreciates most is the balance, the emotionality of the flavors, and the continuity and tradition that always serve as the foundation for new dishes.