Born in Cesena, Italy, studied at alberghiero Pellegrino Artusi in Forlimpopoli. He gained work experience on the Adriatic coast and worked with one of the most acclaimed chefs, Vincenzo Cammerucci. He has worked in renowned Michelin-starred restaurants including Lido Lido, Terre Alte, La Buca and Frantoio Turchi. Moved on to Martin Berasategui in Spain and Maeemo in Norway, both with 3 Michelin stars, Clooney in New Zealand with 3 the best rating “3 hats”.
Since 2013, he has worked with Carlo Cracco in his Michelin-starred restaurant, a little later Emanuele became the Executive chef of the new Cracco’s restaurant in Milan, Carlo e Camilla in Segheria, and then at OVO by Carlo Cracco in Moscow.
In early 2020, he became the brand chef at GES_2 and Vadvare, which he designed and developed.
In the autumn of 2023 he opened Pollini at Ladbroke Hall in Notting Hill, London. In December 2023 he became the Brand chef of the Oltremare restaurant.

Born in Bologna, Italy. Matteo's family owned two restaurants and his mother and sister were professional chefs, so he learnt the basics of cooking from childhood. He graduated from culinary college in Italy at the age of 18, and later completed additional courses for pastry chefs at the Etoile Institute of Culinary Arts. Matteo interned at the San Domenico restaurant with two Michelin stars, as well as in projects in Belgium, France and England. In 2010, he moved to Russia and successfully opened several restaurants that are part of the Ginza holding. In 2024, he opened a project in Dubai and an Italian restaurant Gianni in St. Petersburg.

By education, Andrey is a cook, while working in the kitchen he also worked as a waiter to better immerse himself in the service. For the last 9 of his 17 years in the hospitality industry, he has been managing restaurants. He gained his main experience in St. Petersburg in the projects of Aram Mnatsakanov (Probka Family), and in the Italy group.

In 2008, he started his career in the hospitality industry as a waiter. Later he became a bartender and worked in various restaurants and bars in Moscow for 10 years. Alexander became interested in wine in the Tilda project, after which he completed training and became an assistant sommelier at the Pythagoras restaurant. In 2023, he joined the Koji restaurant team as a sommelier.

Maxim has been working in the bar industry since 2019. He began his career at Lucky Group as a bartender and, over the course of three years, advanced to the role of Bar Manager. His experience includes serving as Head Bartender for the opening of a new Lucky Group restaurant and contributing to the organization of Bar Hub EXPO. From seasonal cocktail menus to the curation of fortified wines, Maxim designs the bar program as an integral part of a gastronomic journey through Italy.