His cooking style is classic European with a modern twist. For him cooking is about taste and perfection.
Shota started his culinary career in Tbilisi, Georgia, having worked in various private restaurants before moving to the UK.
After working at Hilton Hyde Park hotel in early 2005 Shota joined the team at the legendary Waldorf Hilton, London. After his time at the Waldorf Hilton, he spent more than five years at Intercontinental Park Lane where he started as Chef de Partie at pre-opening stage and worked his way up to Sous Chef. During this period, in his free time Shota worked at Michelin-starred restaurants and banquet operations at 5-star iconic hotels in Central London.
In 2012 Shota took on his next challenge and moved to Kyiv, Ukraine where in November 2013 he joined Hilton Kyiv Team at pre-opening stage as Executive Chef. His cooking style is classic European with a modern twist. His experience in working at different restaurants and 5-star hotels in the UK and traveling around the globe has given him great knowledge, exposure and motivation. For him cooking is about taste and perfection.
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