For the gala dinner and KYIV WINE festival, the F & S Speaker Bureau organized the tours of two Chefs – Santiago Lastra Rodriguez (Mexico) and Alex Nietosvuori (Sweden).

Santiago Lastra Rodriguez did an opening dinner “Mexico. Up-to-date cuisine.”  with ukranian chef Vladimir Yaroslavsky at the restaurant MUST.

Winemakers guests was impressed by the taste, texture and serving of 7 dishes of modern Mexican cuisine based on seasonal Ukrainian products.


1. Rapan Ceviche
2. Tortilla Gruess
3. Crudo de Trucha
4. Escabeche
5. Lamb Barbecoa
6. Acacia Panna Cotta
7. Raspberry Mousse

During the festival, Santiago also worked with famous ukranian chef Vladimir Tashayev in a pop-up restaurant. They cooked real tacos and a tortilla.

Alex Nietosvuori  prepared a special set for Taittinger champagne: tartar of crayfish, cardidy with horseradish flowers and Jerusalem artichoke.

Alex did a master class how to cook solai salmon with radish and asparagus in the Kamado Joe grill.