Having traveled around Europe and gained experience, Bogdan and Ivan consciously moved towards the restaurant industry. Ivan opened the first BB Burgers project in 2013. Bogdan, helping his partner and close friend, was simultaneously engaged in supplying vegetables and fruits from Russian cities to large companies in the capital.

In the fall of 2017, together with brand chef Glen Ballis, was opened a joint project Margarita Bistro on the corner of Malaya Bronnaya street.

There are now 15 restaurants in the Lucky Group, which are united by values, attention to detail and most importantly – hospitality. In addition to restaurants, Lucky Group develops the areas of events, catering, training services and merch.

He started his professional journey at the age of 17. Working as a sous-chef at Nobu, he dedicated himself to studying Asian cuisine. In 2022, he completed internships at the restaurants Koji and Lucky Izakaya. In 2024, he became the head chef of the restaurant Koyo.

Began career in 2013 in Khabarovsk, in the Russian Far East, working as a bartender at Candy Bar. Later became bar manager for two projects — DJ Café Chocolate and Candy Bar.
In 2024, joined the Lucky Group team as a senior bartender, contributing to the organization and development of the bar operations at Koyo and La Piazza restaurants in Yerevan. In 2026, took on the role of bar manager, leading both projects.

He began his career at the age of 17 in Saint Petersburg. By 21, he had already taken the position of restaurant manager for a 150-seat venue with a rooftop terrace overlooking the Gulf of Finland.
The hospitality industry fascinated him so much that he soon moved to Vladivostok, where he successfully worked for five years and significantly expanded his professional experience.
He is now a manager in the Lucky Group projects in Yerevan, at the restaurants La Piazza and Koyo, which he is genuinely happy about and inspired by future achievements.

He started his career in the industry of hospitality in 2008 as a bartender in Krasnodar, where he started to get interested in wine by visiting all local wineries.

After moving to Moscow, he worked in Four Seasons, Metropol and White Rabbit restaurants, as a banquet manager and service-manager

In 2023, he became the chef-sommelier of the Koyo and La Piazza restaurants in Yerevan.