Dmitry started his career in restaurant industry in 2010 from a waiter's assistant position in the restaurant chain "Coffemania", where he worked for 8,5 years, having gained extensive management experience in staff training and management. Dmitry has opened the Greek restaurant Eva, Russian cuisine restaurant Niki. Then he worked as a territorial manager of Niki, Eleven, All Day. The main thing in work is the team, where everyone shares the same life values, loves their work, loves people and enjoys what they do.

A student of the British chef Jason Atherton. After working for two years in Atherton's restaurants (Esquina, Pollen, The Study) in Singapore, Dan honed his skills with Gaggan Anand at his restaurant in Bangkok. On his return to Moscow, Dan Miron launched the Holy Fox and Margarita Bistro project. "The formula of our menu remains the same: we choose good ingredients, prepare them with maximum knowledge and love, and then add a little wit, courage and provocation", – Chef Dan Miron.

With over 15 years of experience in the restaurant industry, Anna has contributed to the growth of Perelman People projects, taken part in launching new restaurant concepts, and worked on product development for the retail chain VkusVill. These experiences shaped her core belief that exceptional hospitality begins with a strong team, attention to detail, and genuine passion for the craft.
“To me, a restaurant is, above all, about people. I love creating an atmosphere that guests want to return to, building strong teams, and working alongside chefs to discover new flavors and ideas. That’s what makes every project truly come alive.”

Began his culinary career in 2009. Worked at renowned restaurants including: 2213, Barbaresco, Blok, Che? Kharcho!, Sakhalin, and Ogonyok. Took part in launching landmark restaurant projects such as Che? Kharcho! in Moscow’s Gorky Park, Gorynych in Sochi and Gelendzhik, and Technikum at Rosa Khutor. Outside the kitchen, he enjoys snowboarding, skateboarding, basketball, and shooting on film.

Sommelier since 2007. Took courses in Germany and Burgundy (Ecole de Bourgogne). Worked as a chef sommelier at the Selfie restaurant of the WRF group. He is engaged in compiling wine lists of all segments, as well as navigating through them. Loves wine at all stages - from the vine to the glass in hand. Appreciates the opportunity to touch the art of talented winemakers.

His career began in Togliatti in 2010. After studying at the bartending association of Russia, he worked in the central bar of the city. After which he went to Moscow, where he appeared at the World Fashion Week as a bartender. He collaborated with the project "Happiness on the roof", actively engaging in field events. He then got a job at Mendeleev Bar. He also created cocktail menus at the Ritz Carlton and Pullman hotel establishments in Sochi. He organized long-distance and international guest bartending, which increased interest in the level of hospitality and the sense of taste of guests in different cities and countries.

Before becoming a sommelier, he worked with coffee for 6 years, going from assistant barista to head barista. He started his career as a sommelier in St. Petersburg at ProstoVino, where he gained experience with classic wine. Later he opened the first wine bar with natural wine "Na Vina!", and becoming the head manager and chief sommelier. In Moscow he worked as a chief sommelier at Big Wine Freaks Msc. Also became the brand-chef sommelier of the "Na Vina!" in Moscow, creating a map with a huge selection of recoltans from Champagne. For the Saray project he made a wine list which reveals the versatility of Spanish wines. Attention will also be paid to Eastern Europe: Serbian Pinot Noir by the glass.