Олег

CV from May, 2026
Laskavyi Oleg
Chef
Full-time.
Age:29 years
City:Odesa
Contact information
Phone number:[open contact info](look above in the "contact info" section)
Email address:[open contact info](look above in the "contact info" section)
Work experience

Head chef
From 02.2025 till 05.2026
Kadorr restaurant
(luxury restaurant in a 5 star hotel in Arcadia. The menu was elaborated and made by fusion on European, Ukrainian and Asian cuisines)

Head chef
From 06.2023 till 12.2024
Grace café and Grace restaurant
(family establishment, simple menu with great breakfast and lunch dishes. The restaurant has more complicated and elaborated menu with French techniques)

Head chef
From 03.2022 till 06.2023
Bruno Flemish restaurant, Odesa
(Haute Flemish restaurant. The menu contains preferably the dishes of French, Italian and Belgian cuisines)
Sous-chef
from 04.2021 till 03.2022
Bruno Flemish restaurant, Odesa
(Haute Flemish restaurant. The menu contains preferably the dishes of French, Italian and Belgian cuisines)
Sous-chef
from 03.2021 till 04.2021
TrueMan bar, Odesa
(The bar with simple drinks and foods. Very straightforward fast food dishes but with a little twist)

Chef de partie
from 06.2020 till 03.2021
Brik hotel and restaurant, Odesa
(Openning of the 2020 award in Ukraine. The menu is a fusion of Asian and Mediterranean cuisines)
Sous-chef
from 09.2018 to 06.2020
Momoyama ramen bar, Odesa (Restaurant business)
(It’s a very interesting spot with different varieties of ramen)

Chef de partie
from 07.2017 to 12.2017
"Noodleman", Odesa (Restaurant business)
(A noodle bar with authentic Thai dishes)

Chef de partie
From 03.2017 to 07.2017
“M1” Hotel, Odesa (Restaurant business)
(5 star hotel, fusion cusine)

Education
ONAFT
Innovative food technologies and Restaurant business, Odesa
Higher, from 09.2014 to 12.2019 (5 years 3 months)
Master degree
Language proficiencies
English ─ advanced
Urkainian – native
Russien – fluent
Additional information
Sport, Fitness, like music, playing guitar and songwriting, cocktail mixology
I’ve been working as a chef since 17 years old. I like Nordic and British influence in gastronomy world and it’s brilliant how big the impact is because of tallanted chefs from these countries . I’m very interested with haute cuisine and want to get Michelin stars in future. So I visited Norway to get trained in restaurant with one star Michelin in 2022. I’ve had an experience to work as a sous-chef on different kitchens. I had up to 15 chefs under my command. My duties were to control the quality of food, to make reasonable supply sheets, to control HACCP standarts. Every time the Head chef was absent, I ruled the whole back of house (kitchen). Every dish should be perfect. I believe that quality is more important than quantity.