I offer a unique culinary experience on board — from one-day yacht trips to multi-day cruises.

As a creative chef with international experience, I bring more than just delicious food.

I create atmosphere: thoughtful presentation, elegant table styling, emotional tone, and attention to detail.

Whether it’s a romantic sunset dinner, a birthday celebration, a full-day gastronomic event, or a week-long voyage — I craft a personalized menu that reflects your tastes, your route, and the mood of your journey.

Full-service private chef on board — for a single event or the entire cruise

• Tailor-made menus — based on guest preferences, season, and local ingredients
• Aesthetic presentation — elegant plating and visual style
• Themed dinners & gastro-performances — food as art
• Flexible format — from intimate dinners to gatherings of 25+ guests
• Fluent communication in Russian, German, and English

I’m a chef-experimenter with a deep love for flavors, storytelling, and visual aesthetics. I work with local ingredients whenever possible, but I also stay true to my culinary roots — blending European, Slavic, Asian, Caucasian and Far Eastern influences into bold, refined, and exciting food.

I believe in freedom and play in the kitchen: from traditional to modern, from minimalistic to theatrical. Every sailing can have its own flavor, story, and surprise. I’m constantly studying new techniques and ingredients — both in cuisine and beverages.

Right now, I’m also training to become a certified sommelier, so soon I’ll be offering professional wine pairings for every menu on board

These are just a few examples of what I can offer on your next trip. All menus are fully customizable — we can even create a new one for every day at sea.

Sunset Elegance

A light and elegant Mediterranean-style dinner — perfect for golden hour.

• Salmon ceviche with passion fruit and citrus zest • Grilled peach & burrata salad with basil dressing
• Prawns in garlic butter with lemon foam
• Focaccia with tapenade
• Rose & strawberry granita

Optional wine pairing: Dry rosé from Provence or Maltese Girgentina blend

• Tomato & strawberry gazpacho with basil, raspberry salt and aged balsamic

• Zucchini carpaccio with mint, pine nuts and lemon zest

• Pan-fried Camembert with rose petals and cherry sauce

• Fig & grilled peach salad with baby greens

Cabbage steak with mushrooms and truffle, served with a creamy sauce

• Pavlova with signature cream and seasonal fruits Optional wine pairing: Aromatic white (like Viognier or Gewürztraminer) or light chilled red

Starters & Small Plates
• Melon with prosciutto and Parmigiano Reggiano
• Dates stuffed with pear and cheese, wrapped in bacon (grilled)
• Bruschettas with green herb oil, fresh cheese, sun-dried tomatoes & basil
• Trout carpaccio with mango, avocado & cashews in my signature Asian-style dressing
• Homemade chicken pâté with jam duo & toasted brioche
• Assorted flavoured butters (herb, citrus, smoked paprika)

Desserts
• Pistachio tiramisu served in shot glasses
• Homemade lemon ice cream in citrus shells Optional pairing: Sparkling wine, vermouth cocktails, or chilled white blends

Pirate Dinner at Sea

A bold and playful evening menu — inspired by the sea, tropical flavors, and a hint of adventure. Perfect for themed nights or unforgettable gatherings onboard.

Salad • Carrot, zucchini & green pea salad with peanut dressing

Cold Appetisers • Salmon tartare with passion fruit • Ceviche with avocado, salmon, cashews & mango

Main Course • Shrimp pasta in creamy wasabi sauce

Desserts • Chili chocolate truffles
• “Piña Colada” tiramisu

Optional pairing: Rum-based welcome cocktail, crisp white wine, or a chilled sparkling brut