I'm available for business trips to other cities for projects lasting a month or longer.
I'm available for business trips to other cities for projects lasting a month or longer.
DANIEL LESHKIN Expert Chef Consulting Services
Is a creative and enthusiastic chef hailing from Estonia, with a culinary journey that spans across the world for example Norway,Eastern Europe, Australia, France, Spain as well as on premium expeditions in Antarctica and the Arctic regions and others
Some Words About Me
Daniel began his culinary adventure 16 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.
In 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.
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.
His latest venture with Nansen Explorer as a Galley Chef in Antarctica and Arctic regions marries culinary mastery with breath-taking vistas, offering guests a memorable dining experience.
Presently, following the challenges faced during the pandemic and subsequent events that significantly impacted the Estonian market and the hospitality industry at large, Daniel made the decision to close all his projects in Estonia. Understanding the necessity for creativity in a more dynamic and developed environment, he relocated to Spain, where he is currently focuses on Chef Consultancy & Restaurant Launches, infusing creativity and strategic vision into new and rebranded restaurant concepts.
For him, the essence of the kitchen lies in organization and balance, creating dishes that not only tantalize taste buds but nourish the soul — embracing food's essential role as our fuel, harmonized in all its forms. Daniel remains dedicated to culinary excellence, welcoming new challenges and collaborations in restaurant launches, product innovations, and catering for diverse events, showcasing his passion for creating unforgettable gastronomic experiences.
His latest venture with Nansen Explorer as a Galley Chef in Antarctica and Arctic regions marries culinary mastery with breath-taking vistas, offering guests a memorable dining experience.
Presently, following the challenges faced during the pandemic and subsequent events that significantly impacted the Estonian market and the hospitality industry at large, Daniel made the decision to close all his projects in Estonia. Understanding the necessity for creativity in a more dynamic and developed environment, he relocated to Spain, where he is currently focuses on Chef Consultancy & Restaurant Launches, infusing creativity and strategic vision into new and rebranded restaurant concepts.
For him, the essence of the kitchen lies in organization and balance, creating dishes that not only tantalize taste buds but nourish the soul — embracing food's essential role as our fuel, harmonized in all its forms. Daniel remains dedicated to culinary excellence, welcoming new challenges and collaborations in restaurant launches, product innovations, and catering for diverse events, showcasing his passion for creating unforgettable gastronomic experiences.
