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ANTONIO FRESA – RESTAURATEUR FROM THE HEART OF WORLD’S GASTRONOMY

A native of Apulia, the southernmost region of the Apennine Peninsula. He rightfully calls San Giovanni Valdarno his second homeland, a small town in the heart of Tuscany, where his family moved when he was twelve years old and where his tastes were formed.

IN
THE KITCHEN SINCE CHILDHOOD

Like any real Italian, his mother and grandmother instilled in him a love of food. His cuisine was significantly influenced by the gastronomic traditions, not only of his native Puglia and Tuscany, but also of his beloved Sicily.

Nikita
Kupavykh
Head Chef, Sea, Signora

Nikita is a young chef from St. Petersburg. Trained as a food technologist, he discovered during his internships in restaurants and hotels that working in the kitchen appealed to him far more.

His professional journey began in 2012 under the mentorship of Dmitry Blinov at the restaurant Gastronom. He then gained experience working at terrassa and Probka restaurants, and spent several months in bread production.

Nikita also has extensive international training experience. He studied in the USA and completed an internship at Pujol in Mexico (ranked 16th in the 50 Best Restaurants 2022). He also worked in Dubai at a restaurant in the Four Seasons Hotel.

Nikita joined Antonio’s team long ago, having worked together at Jerome and Saviv restaurants. Later came the opening of Sea, Signora, where Nikita took the position of sous-chef.

Today, Nikita heads the kitchen at Sea, Signora.