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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.…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.

Gleb Nikitin

Project Manager, Content Producer, Creative Producer, +5

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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.…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.

Available to hire

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.

Language

Russian

Fluent

Estonian

Advanced

English

Advanced

Work Experience

Assistant / Project Manager at Womith OÜ

January 1, 2022 - November 5, 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.

Business Owner at Hogo restaurant, Patarei burger, Potatoe head

October 1, 2025 - October 1, 2025

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.

Head Chef at Fjøla Østbanehallen

September 1, 2019 - September 1, 2019

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.

Sous Chef at The Collective @ Palm beach

December 1, 2017 - December 1, 2017

Led kitchen operations from concept to launch; supervised kitchen staff; organized workflows; maintained high-quality standards; ensured compliance with recipes, plating standards, and restaurant guidelines; acted as Head Chef’s deputy when needed.

Chef de Partie at Festningen Restaurant

September 1, 2016 - September 1, 2016

Prepared dishes and ensured quality control at the assigned station; organized workflow and coordinated junior staff; ensured hygiene and safety standards; managed ordering and inventory for the station.

Chef de Partie at Onda by Pal & Ness

November 1, 2013 - November 1, 2013

Prepared dishes and ensured quality control at the assigned station; organized the workflow of the station and coordinated junior staff; ensured hygiene and safety standards; managed ordering and inventory of ingredients.

Chef de Partie at Swissotel Tallinn

May 1, 2011 - May 1, 2011

Commis de cusine at Taevalik teenindus OÜ

April 1, 2010 - April 1, 2010

Prepared dishes according to established standards and recipes; maintained cleanliness and organization of the workstation; ensured compliance with hygiene and sanitation standards.

Business Owner at Hogo restaurant, Patarei burger, Potatoe head

May 1, 2019 - October 1, 2025

Developed and implemented the overall business concept and growth strategy. Managed finances including budgeting, cost control, and profit optimization. Oversaw daily operations, procurement, inventory, supplier relationships, and staff recruitment/training. Led marketing and events, coordinated restaurant launches, renovations, expansions, and partnerships.

Head Chef at Fjøla Østbanehallen

January 1, 2018 - September 1, 2019

Designed and developed the restaurant menu; maintained high standards of food quality and presentation. Trained and developed the culinary team. Oversaw kitchen operations, procurement, budgeting, and staff scheduling.

Sous Chef at The Collective @ Palm Beach

November 1, 2016 - December 1, 2017

Led project from concept to launch. Supervised kitchen operations, directed staff, organized workflows, ensured recipe and plating standards, and maintained high quality while ensuring compliance with restaurant guidelines.

Chef de Partie at Festningen Restaurant

January 1, 2014 - September 1, 2016

Prepared dishes, ensured quality control, organized workflow on station, mentored junior staff, maintained hygiene and safety standards, managed ordering and inventory.

Chef de Partie at Onda by Pal & Ness

May 1, 2011 - November 1, 2013

Prepared dishes, ensured quality control, organized station workflow, mentored junior staff, and managed ordering and inventory.

Chef de Partie at Swissotel Tallinn

April 1, 2010 - May 1, 2011

Prepared dishes, ensured quality control, organized station workflow, mentored junior staff, and managed ordering and inventory.

Commis de cuisine at Taevalik teenindus OÜ

October 1, 2008 - April 1, 2010

Prepared dishes according to established standards and recipes; maintained workstation cleanliness and organization; ensured hygiene and sanitation compliance.