November 28, 2020

Creative Chefs

— the largest annual professional gastronomic event in Eastern Europe for cooks, chefs and restaurant owners.

Creative Chefs Summit:

  • interactive master classes and reports from international experts and leading chefs of Ukraine;
  • new knowledge, tastes and practical cases;
  • future trends, recipes and techniques from eminent chefs;
  • 15 leading chefs on one stage;
  • Trade Exhibition of suppliers and manufacturers of local products, professional equipment and inventory;
  • 800 Gastro Industry specialists at one site of CEC Parkovy.
Old school
as a challenge

old new


Innovative, author's, fusion, high, experimental, molecular cuisines.
How about CLASSIC?

How to find your own style between familiar and fashionable?


Eighteen-meter kitchen in the spotlights on the stage CEC Parkovy.

The stars of theFRENCH, ENGLISH, SWISS, ITALIAN, PORTUGAL, POLISH and UKRAINIAN gastronomy are adapting world class dishes using new techniques, local products, equipment and serving.

We invite you to work out together what is eternally and what is VARIABLE!


Pop-up dinner

Exclusive French style dinner
with 5 eminent chefs from France, the United Kingdom and Ukraine.

November 28

KAMA Restaurant in the hotel Riviera House

3500 UAH
Creative Chefs Summit

The largest annual professional gastronomic event in Eastern Europe for cooks, chefs and restaurant owners.

November 30

CEC Parkovy

5000 UAH
Pop-up dinner + Creative Chefs Summit

Pop-up dinner
November 28
KAMA Restaurant in the hotel Riviera House

Creative Chefs Summit
November 30
CEC Parkovy

7500 UAH

Online form for registration

* by pressing the button you accept rules


8:30 - 9:00
9:00 - 9:10
Opening of Creative Chefs Summit 2019
9:10 - 9:50
Savva Libkin
Owner of Savva's Libkin Restaurants, Ukraine
“Cuisine of Odesa. Past. Present. Future”
10:00 - 10:50
Head Chef and partner at Floriano Pellegrino’s Michelin-starred restaurant Bros’, Partner at Floriano Pellegrino’s Roots trattoria, Italy
"Creative Process spreads out of our Gustatory Background: Our approach to the creation of dishes is strictly tied to our heritage. Innovating is the way tradition turns into future We respect old tastes, bringing them forward through new techniques, products and combinations"
Head Chef at Guramma Italiana Restaurant, Ukraine
“How to achieve the speed of serving meal without loosing its taste and quality”
10:50 - 11:10
Coffee Break
11:20 - 12:10
Innovation and Development Chef at Koppert Cress UK, the royal family Chef, The United Kingdom
"Living ingredients as sourse of tasty and healthy food. Sustainable agriculture"
Brand Chef at BARVY Restaurant, Ukraine
“Ukrainian Fusion. How to create a wow effect based on simple local products"
12:20 - 13:10
Michelin-starred Chef, Head Chef at 190 Queen's Gate by Daniel Galmiche at The Gore, The United Kingdom
“Creating unique classic menu with a modern touch of fresh ingredients, permeated with vibrant tastes, textures and aromas”
Head Chef at BEEF meat & wine restaurant, Ukraine
“All about meat. The best parts of carcass. From supplier to consumer. Ripening and storage of meat"
13:10 - 14:10
14:20 - 14:40
Presentation of TOPOT Project
14:50 - 15:40
Head Chef at Quorum restaurant, Creative Food and Beverage Manager at Ciprotur Hotel Group, Portugal
“Gastronomic traditions of Portuguese cuisine”
Brand Chef at Samohonna Restoratsiya, Ukraine
“Modern cooking techniques for classic dishes”
16:00 - 16:50
Head Chef at Belvedere Restaurant, Top Chef TV-show winner, Poland
“A comparative analysis of Polish gastronomy with European. How gastronomic travel affects the transformation of taste”
Head Chef of the new Ukrainian cuisine Restaurant Kanapa, Ukraine
“Features of the menu of the new Ukrainian cuisine Restaurant Kanapa in Kyiv and Warsaw. Combining regional dishes in a single menu. Dishes-calling cards. Dumplings vs Pies»
16:50 - 17:10
Coffee Break
17:20 - 18:10
Owner and Baker at Du Pain de des Idées, France
"Baking traditions in France. What is the difference between a baguette and a traditional baguette, a croissant from a croissant with butter. The status of artisan bread"
Craftsman Baker, Bread baking consultant, Ukraine
“Traditional bakery in Ukraine. Techniques and technologies which are our heritage in modern bakery. Making bread with hand kneading and using stone millstones to make organic flour”
18:20 - 19:10
Pastry Chef, Chocolatier at Du Rhône Chocolatier, Switzerland
“What needs to be done in order to introduce a classic recipe into fashion: change the look, add or remove notes of taste, change the shape, but leave the substance”
Chocolatier-technologist at El.f chocolate brand, Founder of Chocolate El.f chocolaterie, Ukraine
"Сlassic dessert Sachertorte in different serves: cake, macaron, verrin, ice cream, candy”

How it was






useful for

Owners of restaurants and investors

Trends and vision for the development of the restaurant. What niches are now actively developing, what kind of cuisine is most in demand and how to adapt it to the local market.

Chefs and cooks

Practical master classes from Ukrainian and invited chefs from 9 countries of the world with an emphasis on local product.

Suppliers of equipment and inventory

Networking with the experts of the restaurant industry. 1500 м² exhibition area, 800 visitors from 17 countries of the world.


Introduction of their product to restaurants. Tastings, networking, contracts and sales. Study of demand and communication with leading chefs from Ukraine and 9 countries of the world.


Parkova road, 16А

Kyiv, Ukraine

November 30, 2019


Semena Skliarenko str., 7
04073, Kyiv, Ukraine

CEO of the Project

Antonina Zakharova
+380 98 293 50 96

Project Manager

Dariia Prokhorenko
+380 99 676 41 21


Beyrak Allahyarov
+38 (093) 849-18-96 (viber)

Dmitriy Darmenko
+380 (50) 393-07-07 (telegram)