Sochi, Russia · available for work
I don’t just build menus.
I write what’s in them.
Seven years in a hospitality group, ten food and drink venues opened from scratch. I create the cocktails, cost them, write the technical cards and train the bar. I learned to code because marketing departments kept breaking menus that took me months to build.
- 07
- years in hospitality
- 10
- venues opened from scratch
- 05
- projects in portfolio
01 — Why this is different
Everyone else arrives from outside
The usual process: an agency takes two colours from the brand book, pours the item list into a template and ships a link. Nobody in that chain has ever stood behind the bar on a Friday night.
I come from inside. I know what a drink costs to make, which item has to sit first in its section, and how a menu reads on a phone in a dark room. Those decisions happen before I open an editor — and they are what the price is actually for.
- One self-contained file. No builder, no database, no subscription. It outlives platforms and contractors.
- The whole brand book, not two colours. Clear space, permitted pairings, typesetting rules. Contrast checked against WCAG, not judged by eye.
- Tested where it is read. On a phone, in a dark room. Tap targets calibrated for a thumb, not a mouse pointer.
- Handed over properly. Source files, a written guide, and optionally an admin panel so you change prices without me.
02 — Work
Live projects, not screenshots
Interactive lobby-bar map · 2026
Mantera Journey
Eight cocktails, one for each business unit of the group. An isometric diorama map with eight hand-calibrated tap zones, flip cards, and a fortune wheel with Web Audio sound. One HTML file, nothing loaded from outside.
- Коктейлей
- 8
- Вес
- один файл
- Зависимостей
- 0
- Генератор QR
- свой
Open the live project ↗Cocktail menu: digital and print · 2026
Almare Barbook
Thirteen cocktails across four chapters. A QR version for the table and a print layout built from the same source. The brand book was followed in full — including its rule against capitals and exclamation marks.
- Коктейлей
- 13
- Глав
- 4
- Версии
- digital + печать
- Правила бренда
- соблюдены
Open the live project ↗Concept for the world’s best bar · 2026
SIPS Barcelona
SIPS was ranked number one in The World’s 50 Best Bars in 2023. Their physical product is years ahead; their digital menu was a PDF. This unsolicited concept closes that gap: a 15-sip tasting sequence, three languages, and a before/after mode that reveals the recipe only once you have tasted it.
- Секвенций
- 8
- Глотков
- 15
- Языка
- 3
- Позиций а-ля карт
- 23
Open the live project ↗Cocktail programme for Le Ri · 2026
Негрони Фест
Three Campari-led cocktails for a fine-dining restaurant. Not a list of drinks but a programme: full recipes, sub-preparations with methods and storage conditions, laid out across eleven pages in the restaurant’s identity.
- Коктейля
- 3
- Полос
- 11
- Полуфабриката
- 4
- Чек позиции
- 1000—1200 ₽
Open the live project ↗Facts labels are in Russian — these are the original projects, opened exactly as a guest would see them.
03 — Pricing
Built from hours, not from mood
My rate is 2 000 ₽ per hour. I didn’t pick that number — I derived it: market averages divided by the hours each package takes gave 1,915, 2,049 and 2,121 ₽ across three independent packages. I rounded down.
На готовом дизайне
66 000 ₽
33 hours
Лайт
129 000 ₽
64,6 hours
Стандарт
247 000 ₽
123,5 hours
Премиум
387 000 ₽
193,5 hours
Prices are in Russian roubles. I’ll quote in euros at the day’s rate on request — I’d rather do that than print a conversion here that goes stale. Full price list, all 43 line items with hours: on the Russian page.
04 — Contact
Tell me about the venue
A couple of sentences is enough, plus a link to your current menu if you have one. No twenty-question brief. I answer the same day, in English, Russian or Spanish.
Русская версия сайта →