Born and raised in Ukraine, Alex has over 25 years of experience in the hospitality industry. He started his food endeavors by working for Sysco Food Corp while consulting Ukrainian Airlines on their inflight menu and services for several destinations around the world. However, Alex always knew his passions were more centered around creating a vibrant and unique food experience for individuals more directly. He decided to purchase his first restaurant at the age of 25, which slowly grew into 5 very successful restaurants throughout the New York City area. However, once the weather became awfully chilly for him, he decided to set his eyes on sunny South Florida. Here, he created Trust Hospitality Group and opened up his first venture, the award-winning Sweet Nectar Charcoal Grill and Spirits in November of 2014. Shortly after, Lique Miami Restaurant and Lounge was opened, located on the Intracoastal in Sunny Isles. Now, Alex spends time on his new project: Wellness resort located only one hour away from Miami, Coming soon …
Rina B. Shadrina
Born and raised in Brooklyn, New York, Rina is no outsider to the hustle and bustle of a busy city. She thrives in working in fast paced and exciting environments in which she can add some personal touches or creative flavor. She debuted her career in hospitality ten years ago when she began an apprenticeship with Alex Podolnyy. Learning from the ground up, she began with small private events which prepared her for the work she does today. From large scale corporate group events to upscale weddings, no party is too large or too complicated. Instead, Rina’s passion for not only excellence, but also uniqueness, shows how perfection can be achieved with a caring nature and exquisite eye. Any event can be unforgettable, as long as Rina is planning it for you.
Meet Chef Martin, born in Venezuela. He began to study cooking at the age of 17 in the English School in Trinidad and Tobago. He completed his studies in Culinary Arts graduating with honors at the top of the class. He worked in Mediterranean hotels and restaurants and Italian cuisine developing culinary mastery and accuracy. After returning to his home country with a solid experience in restaurants, French bakery and cruises, Martin started as Sous Chef in the renowned Caracas restaurant “Shayara” (first in Latin America), known for molecular gastronomy, participated in numerous events, highlighting one held in Verona, Italy, with the Marqués de Griñón wine house. Then he worked with Moreno himself in the “Mandalas”, where he was the Executive Chef.
Throughout his career, he has worked with different renowned chefs, including Michelin stars such as Miguel Sánchez Romero. After professionally handling the various culinary techniques, his interest turns to the influence of Japanese and Peruvian chefs. He has taken courses and specializations in kitchen technology to achieve different textures and sensations. Still in Caracas, he decides to present his own creation as Chef in Ushiro, Nikkei food.
Chef Martin expresses “My culinary style looks for the whole experience, meaning presentation, mix of savors, zests, but even so connected to flavors in your palate that make you recall that dish you enjoy so much but sublimed. It is excellent when you can eat something delicious but if you can add the surprise factor then you can say you got the ultimate involvement”.
Since moving to the United states in 2017 Chef Martin has worked in “Juvia” restaurant and also had his own restaurant “Kyoto Nikkei”. In November 2019 he joined the team of LIQUE restaurant and since then brings his unique food proposal to complete the quality dining options of Miami, Florida.