Gleb Nikitin
I am an experienced hospitality professional with over 18 years in the restaurant industry, progressing from line cook to executive chef and working in fine dining across Norway, Australia, and Estonia.
About
I am an experienced hospitality professional with over 18 years in the restaurant industry, progressing from line cook to executive chef and working in fine dining across Norway, Australia, and Estonia. I have also developed and managed my own restaurant ventures, focusing on operations, budgeting, guest experience, and leadership, from concept through opening and growth. I have a strong international background and a proven ability to launch new projects, coordinate multi-disciplinary teams, and drive business performance.
In parallel, I served as Assistant / Project Manager at an IT company, leading the launch of a 400 m² bar-gallery project from concept to opening, while also handling residential property management, event coordination, and confidential personal support. I value trust, discretion, and building high-performing teams, and I am motivated by turning ideas into well-executed, tangible results.
- 16 years' experience
- Joined November 2025
Languages
- RussianFluent
- EstonianAdvanced
- EnglishAdvanced
Industry experience
- Travel & Hospitality
- Professional Services
- Real Estate & Construction
- Retail
- Media & Entertainment
- Manufacturing
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Work experience· 15 roles
As owner, I developed and implemented the overall business concept and growth strategy. I managed finances including budgeting and cost control, oversaw daily service and kitchen standards, and led procurement, inventory, staff recruitment and development. I directed marketing, events, partner negotiations, and restaurant launches and expansions. Successfully sold the business in October 2025.
As Assistant / Project Manager, I managed residential properties, assisted with real estate transactions, and served as Chairman of the Management Board for a multi-unit building. I organized private and corporate events, provided personal and operational support, and coordinated and launched new business projects.
Designed and developed the restaurant menu; maintained high standards of food quality and presentation; trained and mentored culinary team; made strategic decisions regarding kitchen operations; oversaw procurement and inventory; prepared budgets and monitored food cost efficiency; planned staff schedules and optimized workforce allocation.
Education
Certifications and awards
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