George Khvistani Biography

George Khvistani has been working in the restaurant sphere since the year. During this time, in Sochi, he opened more than 20 projects, today under his leadership 14 restaurants. Georgy Khvistani Head and chef London Restaurant Group Sochi Date of birth: May 1 of the year of birth: Zhytomyr “My main principles in work-stubbornness and honesty” in childhood I wanted to become an astronaut.

I studied perfectly. In the restaurant business I have been working since 23 years old. The career began with the restaurant "Japan Mom", was the owner and director. The hardest thing was to find a team.

My hobbies are active rest, sports, travel. It inspires me. Favorite establishments-their own, as well as restaurants participating in different awards, because they are interesting to industry experts. I consider the most important event that it has become an honest person in relation to himself. A turning point in my career I will call a meeting with a team of marketers when marketing entered my work.

The most valuable experience is marketing. The specifics of my work is to work in Sochi. Yesterday, the restaurant’s competitive advantage was a location, today is the ability to find or guess your guest. Today, guests of the restaurant appreciate the honesty of prices, the honesty of the concept. Now the trend is democratic and tradition, and the fashion for “fashion” is a thing of the past.

The problem of most establishments is that many open them as economists, without a soul. The most difficult thing is after the opening is not to stop, improve and look for a new one. The reason for the closing of the restaurant, as a rule, is the lack of policy and coordinated actions in all directions. I consider the Holding White Rabbit Family a competitor in Sochi.

The main problem of the restaurant market in Russia, I consider the lack of logistics of domestic products and dependence on imports. The most unusual dish that I tried is Khinkali with a crab. My main principles in work are stubbornness and honesty. The business development plans - I want to make the first franchise with Spanish cuisine in life and in Russia. I draw ideas for improving the service from traveling, visiting other restaurants, personal experience and perception.

The authority in the restaurant business is Arkady Novikov for me. For happiness, I do not have enough personal aircraft, helicopter and steamer! The specificity of my work lies in the fact that I am also a creative chef of the company. In my work, I am still surprised by the dominance of amateurs in the market. I consider fried potatoes prepared without love with a banal dish. My favorite dish is any steak.

Of the drinks I prefer carbonated water and white wine. For many years I have been reading reports on the work done by my restaurants. My plans are to make the Barcelonet restaurant the best restaurant in Spanish cuisine in Russia and the near abroad.