Olena Zhabotynska

“23Restaurants” is a chain of restaurants in Ivano-Frankivsk that has 6 separate establishments and projects, each of which is completely unique and conceptual. Olena Zhabotynska, the brand chef and partner of the chain, is responsible for the concept and atmosphere of these projects.

“The style I cook in is delicious comfort food made from local products.”

Olena began her culinary journey at the age of 11: she wanted to please her mother and made her a yeast dough pie with apples and apricots: “It was so delicious that I decided to continue cooking, and everything was a blur... Borscht, cutlets, pilafs...” At the age of 17, she entered a culinary college, then started working as a cook in a prestigious restaurant in Donetsk, 3 months later she took the position of sous chef while studying at the university. Olena also had experience on television, where she took part in the show “Hell’s Kitchen”, but realized that the profession of a cook is difficult and quit the restaurant. However, thanks to the show, Olena Zhabotynska met the co-founder of the restaurant chain where she is now a brand chef.

Olena’s constant learning of culinary skills came from reading books and studying Ukrainian cuisine. “I don’t like to ‘fall in love’ and get attached to someone’s specific work, it’s the framework for me and then the dishes I cook.”

As for conquering the gastronomic world, Olena Zhabotynska’s ambitions are modest: “...my plans for the future are related to food and products, and it’s more about production than restaurants...”.

Today, Olena is also a co-author of the book “Ukraine. Food and History” and plans to publish more books with this publishing house. Since childhood, Olena’s favourite dish is borsch, and her favourite product has been potatoes. This love remains in the chef’s heart.

No less is her love for Ukraine and Ukrainian cuisine in general, but the future of it Olena sees in capturing the nation’s culinary genetic code and only then revealing it to the world “...Ukrainian restaurants in the world, cookbooks, participation in international culinary congresses - it has already begun and it cannot be stopped...”