From an early age, the kitchen always felt like home for Anton Ksondzyk, Sous Chef at Gatsby’s. He grew up watching his mother prepare hearty meals, and it quickly became clear that food was his true passion. Although he initially pursued a different path—earning a Master’s degree in Linguistics in Ukraine—the intricate blend of art and science behind professional cooking eventually drew him to a culinary career.

His journey began 14 years ago in a Georgian restaurant in Ukraine. While his skills were modest at the time, his foundation in classical techniques and innate creativity shaped his evolving style. Over the years, he refined his craft in kitchens across the globe. Notably, he spent nearly nine years at sea, working on cruise ships and rising from Commis de Cuisine to Executive Sous Chef. In that role, he led teams and contributed to the service of thousands of dishes daily. His time as a private chef aboard a luxury yacht, where he spent two years providing Michelin-level cuisine to an exclusive clientele, was another significant chapter in his career.