Bogdan Panchenko and Ivan Kukarskih – Founders (shot by Glen Ballis)
With a shared international background and a true ambition to excel in the food and beverage sphere, Ivan and Bogdan struck up a synergetic partnership from day one. In 2013, Ivan founded BB Burgers, which has quickly become one of the most successful burger restaurant chains in Russia. Meanwhile, Bogdan was having his own success becoming a key supplier to the nation’s capital, providing fresh vegetables and fruit from all over Russia.
Dmitry Volkov - Territorial Manager
He began his career in the restaurant industry in 2010 as an assistant waiter at the «Coffeemania» restaurant chain where he worked for 8 years, having gained vast experience in staff training and management. For 2 years now he has been working in the Lucky Group team as a manager, took part in the opening of “Eva” project. The key thing in work is a team where everyone shares the same life values, loves their job, loves people, and enjoys what they do.
Alexander Shuba - Chef
Born in Moscow, studied at the Cook College 44 in Ramenki. He spent a year at the OvO by Carlo Cracco restaurant where he gained an experience of working with some of the best Italian chefs. He also took part in the opening of the Dante kitchen + bar restaurant and became the head of the kitchen a year later. He is a big fan of Daniel Humm (Eleven Madison Park). What they make and promote is simple and complex at the same time. Their motto “Make it Nice” is to be implemented not only in work, but also in life.
Maxim Gorelik – Chef Bartender
The career began 7 years ago in Krasnoyarsk: first Maxim worked as a bartender in a small bar, a year later he participated in the opening of a cocktail bar. A couple of years he worked as a bartender in Krasnoyarsk, St. Petersburg and Moscow. At the same time, he took part in Russian and international competitions of bartenders: Cantineros De Rusia, Friends Cocktail Cup, Daiquiri Cup, Bacardi Legacy, DRWС, Disaronno. Prior to the launch of Margarita Bistro and Lucky Izakaya Bar restaurants, he worked as a bartender in Bruce Lee Bar projects and since the opening of CEVICHERIA. Despite the fact that each project is individual and unique, cocktail cards are designed in the same style - with his aesthetics and minimalism.
Dan Miron - Brand Chef
A student of the British chef Jason Atherton. After working for two years in Atherton’s restaurants (Esquina, Pollen, The Study) in Singapore, Dan honed his skills with Gaggan Anand at his restaurant in Bangkok. On his return to Moscow, Dan Miron launched the Holy Fox and Margarita Bistro project. “The formula of our menu remains the same: we choose good ingredients, prepare them with maximum knowledge and love, and then add a little wit, courage and provocation,” - Chef Dan Miron.
Oleg Kovalev - Bar Manager
He begun his career in 2014 in Rostov-on-Don, where he worked for 7 years on the best projects of the city. For the last 2 years he was a part of the Shanghai 12 bar. He was trained in the El Copitas - Bartenders FAQtory VOL 2 team. He became the winner of the contest "Knowledge Workshop" 2019 by Maxxium Group. He believes that the most important thing about work is to be honest with yourself and to understand what result you want to achieve.
Sergey Struk - Bar Manager
Born and raised in Karaganda where he studied sports aviation, he was an assistant of a radio presenter at «Our Radio». In 2013, he began his career as an assistant bartender at the «Sixty» restaurant and in 2017, he became a bar manager of this project. Took part in the opening of the «Eva» restaurant. “I am convinced that the main thing in work is responsibility and faith in what you do. And honesty.”
Elizaveta Yakovets – PR-director
Studying at the Faculty of Media Communications with a degree in Restaurant Marketing, she worked by her profession in Condé Nast publications. Since she was 20 years old she has been involved in restaurant PR. Having gained experience in a large advertising company, she opened her own agency and a year and a half later moved to Margarita Bistro and Lucky Izakaya Bar restaurant group. Key principles in work are maximum involvement, performance analysis and emphasis on brand management.