11 Lermontovsky Boulevard
Free city parking next to the restaurant
Chef
Ivan Zhadan
The young chef's journey began 10 years ago when he entered the kitchen of the GINZA restaurant in Rostov. At the age of 15, Ivan was captivated by the atmosphere of the restaurant business and decided to dedicate his life to the culinary arts. At the age of 17 he became a sous-chef in the same restaurant, and by the age of 20 he was already a chef in a restaurant in Krasnodar, where he later became the chain's brand chef.
Ivan has learnt almost every cuisine - Italian, Pan-Asian, Turkish, Russian, Caucasian and European - having trained and worked in Istanbul, Moscow and St Petersburg.
The young chef's philosophy is zero waste and maximum flavour development with minimum processing of products. The concept of zero waste and food segregation is something Ivan pays particular attention to when working in the kitchen.
Participating in culinary competitions and duels helps him to stay on the cutting edge, develop and reach new heights of culinary service. By the way, "Hell's Chef" with Ivan's participation is currently running on the TV channel "Friday".
At the Gelendzhik Cheesefarm, Ivan plans to introduce new dishes that will support the concept of simple home-cooked food, but with interesting combinations.
Gelendzhik Cheesefarm is the largest Arkady Novikov Cheesefarms in the world. The restaurant has two floors, 2 balconies, 2 verandas and its own equipped beach. The beach of Cheesefarm Gelendzhik is a stylish, modern place, where the comfort of the guests is the first priority. On the beach there are comfortable deckchairs under umbrellas, cosy bungalows where you can order your favourite dishes and drinks. Panoramic views of the bay can be enjoyed from almost anywhere in the restaurant. The interior of Cheesefarm Gelendzhik is reminiscent of a greenhouse, with transparent walls and an abundance of vibrant greenery, as well as books and many other details designed to create a sense of home and relax guests.