My name is Ivan Bobyr. I started my Chef's career in five star hotels of international chains back in 2009.
First place was Grand Hotel Europe in St.Petersburg. Three years of best kitchen and hospitality traditions included two month of intense internship in a famous two Michelin-star “Le Manoir” by Raimond Blanc.
Le Manoir aux Quat'Saisons, lovingly helmed by Raymond Blanc, has held two Michelin stars since it was opened 39 years ago and stays place where gastronomy, gardens and culture come alive in stunning surroundings.
Some day everyone goes on a Trip of his youth. That was seven months of of beautiful and breathtaking adventure all over Indochina’s cuisines: India, Thailand, Vietnam, Cambodia. Myriads of inspirational moments, outstanding flavors and tastes, new meets and events. Chef tried to saw all possible diversity of ancient traditions and cultures and had fall in love with them that time and forever.
May of 2014 I met in Sochi region as a part of young and ambitious team of Marriott Grand Hotel in Krasnaya Polyana. Got promoted into the Executive Sous Chef role in 2 years. Besides supervising of routine operations in five star resort property, I led Marriott Grand Hotel’s team over many important and well-known events such as Formula 1 Cup in Sochi with huge catering production for 1500 guests, also private cocktails for lots of respectful brands and customers.
All that time since beginning I've been trained and supervised by many international Ex.Chefs from all over the world. Then in 2018 I moved to Kempinski Grand Hotel Gelendzhik as the Executive Chef of all property with 12 F&B outlets, 90+ kitchen employees, etc. and became the youngest one in all chain. For many important reasons I moved to USA with my family in July 2022. Nowadays I'm working as a full-time private Chef in a family for 1,5 years.