I'm available for business trips to other cities for projects lasting a week or longer.
DANIEL LESHKIN Expert Chef Consulting Services
Daniel Leshkin is a creative and enthusiastic chef who began his culinary path in Estonia and has since taken his craft to every continent on Earth
— from fine dining kitchens in Norway and Australia, to luxury chalets in France, villas in Spain, and expeditions through the polar extremes of Antarctica and the Arctic
— from fine dining kitchens in Norway and Australia, to luxury chalets in France, villas in Spain, and expeditions through the polar extremes of Antarctica and the Arctic
Some words about Daniel
He began his culinary adventure 18 years ago as a commis chef at “Bordoo” in Tallinn’s prestigious “The Three Sisters” luxury hotel under the mentorship of Chef Alexander Fedin, renowned for his passion for French cuisine. During his time there, Daniel had the privilege of crafting meals for esteemed guests such as the King of Spain.
Transitioning to “Stenhus” at Tallinn’s “Schlossle” under Chef Tõnis Siigur’s guidance, Daniel honed his skills in French cuisine. He then took on the role of overseeing kitchen operations at a quaint French cafe in Tallinn, where he began creating his own weekly menus
— a precursor to his culinary innovation.
Transitioning to “Stenhus” at Tallinn’s “Schlossle” under Chef Tõnis Siigur’s guidance, Daniel honed his skills in French cuisine. He then took on the role of overseeing kitchen operations at a quaint French cafe in Tallinn, where he began creating his own weekly menus
— a precursor to his culinary innovation.
n 2011, Daniel embarked on a transformative journey in Oslo, Norway, working at Onda restaurant, now Ling Ling Oslo. Under the tutelage of Executive Chef Jonathan Howell (a Michelin star chef), Daniel thrived in preparing exquisite fine dining experiences for over 400 guests daily, an experience that shaped his approach to organization, teamwork, and culinary finesse. Daniel’s Norwegian tenure culminated in a Head Chef role at a traditional Norwegian restaurant with a French twist in Oslo, emphasizing locally sourced ingredients alongside a delectable array of French cheeses.
Always seeking new culinary horizons, Daniel ventured to Gold Coast, Australia, in 2016–2017, immersing himself in Middle Eastern–European fusion cuisine while contributing to cafe openings.
A pinnacle experience awaited in Chamonix, France, where Daniel served as a private Chalet Chef, crafting gastronomic delights against the backdrop of the majestic French Alps. Returning to Tallinn in 2018, he launched GC Gastrobar, later transformed into KACHKA Restoran.
Daniel’s culinary odyssey continued as he delved into personalized meal plans with LiveatGreen delivery service in 2021, showcasing his adaptability and passion for nourishing through food. In parallel, he built street food trailers from scratch, developed his own catering operations, and launched delivery-focused concepts during the pandemic — demonstrating his creativity and resilience in times of uncertainty.
Always seeking new culinary horizons, Daniel ventured to Gold Coast, Australia, in 2016–2017, immersing himself in Middle Eastern–European fusion cuisine while contributing to cafe openings.
A pinnacle experience awaited in Chamonix, France, where Daniel served as a private Chalet Chef, crafting gastronomic delights against the backdrop of the majestic French Alps. Returning to Tallinn in 2018, he launched GC Gastrobar, later transformed into KACHKA Restoran.
Daniel’s culinary odyssey continued as he delved into personalized meal plans with LiveatGreen delivery service in 2021, showcasing his adaptability and passion for nourishing through food. In parallel, he built street food trailers from scratch, developed his own catering operations, and launched delivery-focused concepts during the pandemic — demonstrating his creativity and resilience in times of uncertainty.
His recent tenure with Nansen Explorer as a Galley Chef in Antarctica and Arctic regions married culinary mastery with breathtaking vistas, offering guests a memorable dining experience. Collaborating with scientific stations and National Geographic, Daniel solidified his skills in remote and high-performance hospitality environments.
Following his polar expeditions, Daniel returned once again to Chamonix, France, to work with Marmot Mountain, preparing refined meals for high-profile guests, international families, and private groups. After the season, he relocated to Marbella, Spain, to explore a new market.
From May 2024 to March 2025, Daniel focused on ultra-premium hospitality for private clients. He curated and set up kitchens in luxury villas across Spain, and new yachts in Italy, and worked as a Private Chef on both yachts and exclusive properties. During this time, he built an extensive portfolio working with Ultra High Net Worth clients and deepened his expertise in luxury hospitality operations — including the full setup and management of food and beverage service on private villas and yachts.
In October 2024, Daniel launched his own hospitality and food & beverage consultancy. Within the first six months, he successfully supported four new projects across Spain, Portugal, and Moscow, offering end-to-end consulting from concept development to team training and launch strategies. He is now actively expanding this direction as a core part of his professional focus.
Following his polar expeditions, Daniel returned once again to Chamonix, France, to work with Marmot Mountain, preparing refined meals for high-profile guests, international families, and private groups. After the season, he relocated to Marbella, Spain, to explore a new market.
From May 2024 to March 2025, Daniel focused on ultra-premium hospitality for private clients. He curated and set up kitchens in luxury villas across Spain, and new yachts in Italy, and worked as a Private Chef on both yachts and exclusive properties. During this time, he built an extensive portfolio working with Ultra High Net Worth clients and deepened his expertise in luxury hospitality operations — including the full setup and management of food and beverage service on private villas and yachts.
In October 2024, Daniel launched his own hospitality and food & beverage consultancy. Within the first six months, he successfully supported four new projects across Spain, Portugal, and Moscow, offering end-to-end consulting from concept development to team training and launch strategies. He is now actively expanding this direction as a core part of his professional focus.
As of March 2025, Daniel continues to work independently as a Private Chef on a freelance basis, selectively taking high-level assignments across Europe and the Middle East. He is available worldwide for private chef engagements, pop-up concepts, and temporary yacht or villa work — bringing his refined culinary vision, organizational precision, and deep understanding of the luxury market to every project.
Daniel’s journey reflects a deep and wide-ranging expertise in every aspect of the hospitality and food & beverage industry. From fine dining restaurants to remote expeditions, from high-volume service to ultra-luxury private settings, he has experienced and mastered all key roles and formats. He thrives in high-pressure environments, creates from scratch, and brings clarity and structure to complex operations.
Today, his primary focus is on helping businesses and individuals build outstanding culinary experiences. Daniel is constantly exploring new opportunities and seeking investors to bring bold and meaningful food & beverage projects to life.
Daniel’s journey reflects a deep and wide-ranging expertise in every aspect of the hospitality and food & beverage industry. From fine dining restaurants to remote expeditions, from high-volume service to ultra-luxury private settings, he has experienced and mastered all key roles and formats. He thrives in high-pressure environments, creates from scratch, and brings clarity and structure to complex operations.
Today, his primary focus is on helping businesses and individuals build outstanding culinary experiences. Daniel is constantly exploring new opportunities and seeking investors to bring bold and meaningful food & beverage projects to life.
