Goal:


To create an immersive experience inspired
by childhood summers
at a seaside dacha, blending food, art, atmosphere, and memory.

‍

‍

Description:


Guests entered an imagined world of painting, cooking, and shared nostalgia, a celebration of sincerity, freedom, and emotional connection.

‍

The project continues as an art-culinary book exploring the philosophy and aesthetics
of dacha life.

Goal:


To explore the beauty
of everyday life
through food, rituals,
and atmosphere, presented as a three-part visual narrative.

‍

A video project 
consisting of:

  Market (ingredients
and their value)

  Cooking Notes (morning rituals, seasonal recipes, and care for oneself and nature)

  Celebrating Life (art of сelebrate, decoration, and celebrating without occasion)


‍

The project highlights simple and sincere ways
of living beautifully and mindfully.

Goal:


To build a culinary space grounded in seasonality, local producers, and a mindful, aesthetically driven approach to cooking.


‍

‍

Description:

A personal restaurant project built around carefully selected seasonal products and continuous exploration of local producers. Responsibilities included recipe development, experimentation with techniques, and defining the project’s artistic direction. It became a place dedicated to celebrating life through food every day.

Goal:


To reinterpret traditional southern Ukrainian recipes through a refined, modern aesthetic.

‍

‍

Description:


A four-day residency featuring reimagined classics such as forshmak, sweet beetroot, and stuffed peppers. The experience was enriched by a curated playlist of Ukrainian musicians and personal musical memories, creating a multisensory narrative.

Introduce a new culinary vision and develop a new chef-driven concept

Create a gluten-free breakfast and brunch menu based on local products

Operate a brunch space
at the heart of a modern art gallery

Launch and operate a bar with a refined gastronomic approach

Goal:


To create an experimental gastronomic experience that takes chefs beyond the traditional kitchen and into the wild, reconnecting cooking with nature and raw ingredients.


‍

‍

Description:


For four days, the team explored local produce
and cooked in natural, open-air conditions.

The project encouraged chefs to listen to the earth and to perceive ingredients as living matter that carries the story of a place.