Chef Ela
Founder, director and executive chef of the Ela ci Culinary Institute. It is the first English language cooking school opened in the Republic of Georgia.
I have more than 18 years of experience in kitchen operations. I have worked more than five years as an assistant chef on cruise ships for an American Company, which allowed me to become fluent in English. Also, I spent three days training with Master Chef of France, chef Tetedoai. Additionally, I received 301 hours of training as an assistant chef in Manila, Philippines. I am a certified chef with an extensive background in the culinary arts as well as more than two years supervising in pastry operations.
Given the extremely rigorous schedule that I maintained while working on cruise ships, I am able to take initiative, remain calm in stressful situations, be a joyful team player or leader, and provide excellent oral communication to staff and supervisors. Along with being dependable, I have a strong eye for the smallest details. As a client-focused chef, I know how to exercise good judgment to support the goal of providing excellent food to customers.
Personal chef with more than 15 years of experience and multiple certifications in the food-service industry from front of house to back of house. Five years working on cruise ships, seven days a week for 10 months each year, preparing lunch and dinner buffet for more than 4500 guests. Three years as the entrepreneurial creator of a culinary institute, bakery and catering business, responsible for directing classes, managing chefs and custom cake decoration. Customizing menu items for special dietary requirements, i.e., Ketogenic Diet. Specializing in French, American, Persian, Georgian, Italian, Japanese, and Armenian cuisines.
I have more than 18 years of experience in kitchen operations. I have worked more than five years as an assistant chef on cruise ships for an American Company, which allowed me to become fluent in English. Also, I spent three days training with Master Chef of France, chef Tetedoai. Additionally, I received 301 hours of training as an assistant chef in Manila, Philippines. I am a certified chef with an extensive background in the culinary arts as well as more than two years supervising in pastry operations.
Given the extremely rigorous schedule that I maintained while working on cruise ships, I am able to take initiative, remain calm in stressful situations, be a joyful team player or leader, and provide excellent oral communication to staff and supervisors. Along with being dependable, I have a strong eye for the smallest details. As a client-focused chef, I know how to exercise good judgment to support the goal of providing excellent food to customers.
Personal chef with more than 15 years of experience and multiple certifications in the food-service industry from front of house to back of house. Five years working on cruise ships, seven days a week for 10 months each year, preparing lunch and dinner buffet for more than 4500 guests. Three years as the entrepreneurial creator of a culinary institute, bakery and catering business, responsible for directing classes, managing chefs and custom cake decoration. Customizing menu items for special dietary requirements, i.e., Ketogenic Diet. Specializing in French, American, Persian, Georgian, Italian, Japanese, and Armenian cuisines.
Chef Maia
professional chef who is graduated at Ikaros, professional college in Tbilisi, Georgia. She is the sous Chef at Elaci since 2018.
Chef Saeed
Sous-chef with near to 8 years of experience in French, Mediterranean, and Persian cuisine.
- F&B content creator, researcher, and supervisor of “Iranian Food Researchers” (IFR).
- Recipe developer of “SabzBag” company, a franchise that works on healthy lifestyle and vegan cuisine.
- Chef instructor of “Iran Technical & Vocational Training Organization”. Persian and international cuisine.
- Former Executive chef of “Milieu” restaurant in Iran.
- F&B content creator, researcher, and supervisor of “Iranian Food Researchers” (IFR).
- Recipe developer of “SabzBag” company, a franchise that works on healthy lifestyle and vegan cuisine.
- Chef instructor of “Iran Technical & Vocational Training Organization”. Persian and international cuisine.
- Former Executive chef of “Milieu” restaurant in Iran.
