I met Vadim Chevganyuk in 2010 when I opened my culinary school. He was already an established chef in the city, known for his love of the authentic Odesan dishes that he was elevating to the level of fine dining. He had worked in Sophie Restaurant at the boutique Frederic Koklen Hotel, often demonstrating Odesan dishes to guests from overseas. Vadim became one of the most popular chefs in our school, thanks to his infectious per
