Team
DelMare

At DelMare restaurant, we pride ourselves on having the best chefs and pastry chefs who create culinary masterpieces using only the freshest ingredients.

Our team of talented professionals is dedicated to delivering an exceptional dining experience that will leave you wanting more.

From farm-to-table produce to locally sourced seafood, every dish is crafted with passion and expertise.

Chef Nelly Chimakadze is our pride and the leader of our team of chefs at DelMare restaurant. With 16 years of experience as a chef, Nelly brings rich expertise and a creative approach to cooking to our kitchen.

Her expert knowledge of various cuisines and ability to blend diverse flavors and textures make her a true master of her craft. Nelly advocates for using only the freshest ingredients and actively collaborates with local farmers and suppliers to ensure unparalleled quality in our dishes for our guests.

Under Nelly’s guidance, our team of chefs strives to create culinary masterpieces that are not only visually appealing but also satisfy the most discerning palate. Her professionalism and leadership skills help us maintain a high level of culinary artistry in our restaurant.

Nelly Chimakadze, head chef

I am Vika Darakhvelidze, a pastry chef at DelMare restaurant. 14 years ago, I decided to pursue a career in the culinary field and enrolled in professional culinary training. Since then, our sphere has become even more demanding and popular, which is why I continue to learn and improve my skills. After completing a two-year course in 2011, I had the opportunity to work at Piazza Grande, where I received training and gained experience as a pastry chef. It was during this time that I met Sergey Efimov, who played a significant role in my career. Since then, I have worked in various establishments, constantly striving for self-improvement. The kitchen is a place where time never stands still, and I can always challenge myself to achieve the best results. I love experimenting and staying up-to-date with new trends. This is a team where I can work independently and stay motivated to excel in my profession. I wish success to our team and DelMares restaurant.

Vika Darakhvelidze, pastry chef

Beso Kakhidze is the founder of Delmare restaurant and Hiltop Chocolates. In 2014, he received professional culinary training and started working in the restaurant industry.

"Work and dedication are necessary in our field. Without them, nothing can be achieved. However, it is also important to have talent and creative thinking, which I believe is the main aspect of this work. I love my profession very much and cannot imagine doing anything else. My goal is for my team and Delmare restaurant to be successful."

Beso Kakhidze, sous-chef

Keti Diasamidze. She also completed professional training in confectionery. Since 2013, she has been involved in this field, where she found inspiration and fulfillment. Over the years, she has worked on various projects related to confectionery.

"This is the area where I feel most comfortable, I love my work and I am always looking for new challenges. I have gained experience in this field (which I consider my passion) over the years and have developed my own recipes."

Keti Diasamidze, sous-chef and pastry chef

Tengo Goghrachadze. In 2015, he received professional culinary training and has been working at DelMares restaurant since then as a member of the culinary team.
He doesn’t like talking much, but he enjoys being positive.

"This is such a field where you can never say — I have learned everything and finished learning. With the same ingredients, you can create many different dishes. To be able to do this, there is always new technology and techniques.

Georgian cuisine has untapped potential, and I want success for our team and restaurant in this direction."

Tengo Goghrachadze, demi-chef