Savva Libkin: Difference between revisions

 

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”’Savely Illich Libkin”’ (born September 28, 1961, [[Odesa]], [[Ukrainian Soviet Socialist Republic|Ukrainian SSR]]) is the founder and owner of the “Savva Libkin’s Restaurants” chain.<ref>{{Cite web |date=2025-10-26 |title=Впертий одесит: як Сава Лібкін став одним з кращих рестораторів України |url=https://rau.ua/news/savva-libkin/ |access-date=2025-12-10 |website=rau.ua |language=uk}}</ref> Visionary of the [[:uk:Премія_Сіль|National Restaurant Award “Salt”]].<ref>{{Cite web |title=СІЛЬ |url=https://saltawards.com/en/ |access-date=2025-12-11 |website=Saltawards |language=en-US}}</ref> Author of books on cooking and business.<ref>{{Cite web |title=УКРАЇНСЬКИЙ РЕСТОРАТОР САВВА ЛІБКІН ВИПУСТИТЬ КНИГУ «БІЗНЕС ПО-ОДЕСЬКИ» |url=https://lasoon.net/ukr/kyiv/novost/ukrayinskij-restorator-savva-libkin-vipustit-knigu-biznes-po-odeski |access-date=2025-12-10 |website=Ласун |language=uk}}</ref><ref>{{Cite web |title=Гастрономічний збірник. 8 блискучих книг про їжу, кухарів і кулінарію |url=http://www.k1.uahttps//k1.ua/uk/about/news/2021/04/19/8_blyskuchyh_knyg_pro_yiju |access-date=2025-12-10 |website=Телеканал “К1” |language=uk}}</ref>

”’Savely Illich Libkin”’ (born September 28, 1961, [[Odesa]], [[Ukrainian Soviet Socialist Republic|Ukrainian SSR]]) is the founder and owner of the “Savva Libkin’s Restaurants” chain.<ref>{{Cite web |date=2025-10-26 |title=Впертий одесит: як Сава Лібкін став одним з кращих рестораторів України |url=https://rau.ua/news/savva-libkin/ |access-date=2025-12-10 |website=rau.ua |language=uk}}</ref> Visionary the [[:uk:Премія_Сіль|National Restaurant Award “Salt”]].<ref>{{Cite web |title=СІЛЬ |url=https://saltawards.com/en/ |access-date=2025-12-11 |website=Saltawards |language=en-US}}</ref> Author of books on cooking and business.<ref>{{Cite web |title=УКРАЇНСЬКИЙ РЕСТОРАТОР САВВА ЛІБКІН ВИПУСТИТЬ КНИГУ «БІЗНЕС ПО-ОДЕСЬКИ» |url=https://lasoon.net/ukr/kyiv/novost/ukrayinskij-restorator-savva-libkin-vipustit-knigu-biznes-po-odeski |access-date=2025-12-10 |website=Ласун |language=uk}}</ref><ref>{{Cite web |title=Гастрономічний збірник. 8 блискучих книг про їжу, кухарів і кулінарію |url=http://www.k1.uahttps//k1.ua/uk/about/news/2021/04/19/8_blyskuchyh_knyg_pro_yiju |access-date=2025-12-10 |website=Телеканал “К1” |language=uk}}</ref>

== Activity ==

== Activity ==

In 1979, he graduated from the Odesa Culinary School with a degree in “Cook”. In 1984-1988, he studied in absentia at the Vocational School of Public Catering with a degree in “Technologist of Public Catering”.<ref>{{Cite web |title=За всю Одесу |url=https://nv.ua/ukr/project/za-vsju-odesu-2484630.html |access-date=2025-12-10 |website=NV |language=uk}}</ref> From 1981 to 1983, he was deputy director of the Fontan restaurant.<ref>{{Cite web |date=2025-10-26 |title=Впертий одесит: як Сава Лібкін став одним з кращих рестораторів України |url=https://rau.ua/news/savva-libkin/ |access-date=2025-12-10 |website=rau.ua |language=uk}}</ref> From 1984 to 1993, he worked at the Municipal Enterprise “School Meals” as a cook and production manager. Later, this school canteen under his leadership was singled out into a separate project—a small enterprise manufacturing ready-to-cook food products.<ref name=”:0″>{{Cite book |last=Лібкін |first=Савва |title=Бізнес по-одеськи. Як побудувати мережу, не втративши себе. |publisher=BookChef |year=2021 |isbn=978-966-993-700-1 |location=Київ |pages=17, c. 60 |language=uk |trans-title=}}</ref>

In 1979, he graduated from the Odesa Culinary School with a degree in “Cook”. In 1984-1988, he studied in absentia at the Vocational School of Public Catering with a degree in “Technologist of Public Catering”.<ref>{{Cite web |title=За всю Одесу |url=https://nv.ua/ukr/project/za-vsju-odesu-2484630.html |access-date=2025-12-10 |website=NV |language=uk}}</ref> From 1981 to 1983, he was deputy director of the Fontan restaurant.<ref>{{Cite web |date=2025-10-26 |title=Впертий одесит: як Сава Лібкін став одним з кращих рестораторів України |url=https://rau.ua/news/savva-libkin/ |access-date=2025-12-10 |website=rau.ua |language=uk}}</ref> From 1984 to 1993, he worked at the Municipal Enterprise “School Meals” as a cook and production manager. Later, this school canteen was singled out a separate project—a small enterprise manufacturing ready-to-cook food products.<ref name=”:0″>{{Cite book |last=Лібкін |first=Савва |title=Бізнес по-одеськи. Як побудувати мережу, не втративши себе. |publisher=BookChef |year=2021 |isbn=978-966-993-700-1 |location=Київ |pages=17, c. 60 |language=uk |trans-title=}}</ref>

In 1993, Libkin and his partner introduced the Drive-In catering concept: at first, they took orders and delivered pizza by car, and then the motorists themselves came to buy pizza to eat in the car.<ref>{{Cite web |last=Interns |date=2003-06-18 |title=Odessa saturated with upscale eateries – Jun. 18, 2003 |url=https://archive.kyivpost.com/article/content/business/odessa-saturated-with-upscale-eateries-16420.html |access-date=2025-12-10 |website=Kyiv Post}}</ref> In the same year, the Drive-In company was founded.<ref>Журнал «Food Service Europe» №&nbsp;4/2001 (p.47). Стаття «Drive-in.Ltd». Огляд ресторанів в Україні (in English).</ref> Two years later, Savva started the Pan Pizza [[pizzeria]]. In 1998, two more of his establishments appeared in Odesa: “Steakhouse” and “Greenwich Cafe”.

In 1993, Libkin and his partner introduced the Drive-In catering concept: at first, they took orders and delivered pizza by car, and then motorists themselves came to buy pizza to eat in the car.<ref>{{Cite web |last=Interns |date=2003-06-18 |title=Odessa saturated with upscale eateries – Jun. 18, 2003 |url=https://archive.kyivpost.com/article/content/business/odessa-saturated-with-upscale-eateries-16420.html |access-date=2025-12-10 |website=Kyiv Post}}</ref> In the same year, the Drive-In company was founded.<ref>Журнал «Food Service Europe» №&nbsp;4/2001 (p.47). Стаття «Drive-in.Ltd». Огляд ресторанів в Україні (in English).</ref> Two years later, Savva started the Pan Pizza [[pizzeria]]. In 1998, two more of his establishments appeared in Odesa: “Steakhouse” and “Greenwich Cafe”.

In 2001, the founders of the Drive-In company opened the restaurant “Café La Veranda” in Prague.<ref>Журнал Drinks plus, №&nbsp;10, жовтень 2007 (стор.18-26). Стаття «La Veranda: Вікно до Європи».</ref> In 2002, “Steakhouse” was rebranded as “Steakhouse. Meat and wine.”<ref>{{Cite web |date=2009-05-05 |title=«Стейк-хаус. Мясо и Вино» |url=https://focus.ua/people/39737 |access-date=2025-12-10 |website=ФОКУС |language=ru}}</ref> That same year, the Pan Pizza brand launched its own franchise.<ref>Журнал «Ресторатор» №&nbsp;1-2(60) 2009 (стор.20-22). Стаття «Взаєморозуміння&nbsp;— головне у команді».</ref> In 2004, Libkin opened the Dacha restaurant on the [[:uk:Французький_бульвар|French Boulevard]]<ref>Журнал «WHAT’S ON» 19/2012 25-31 May (p.14). Стаття «Dacha Time» (in English).</ref> that became the flagship of the [[:uk:Одеська_кухня|Odesa cuisine]].

In 2001, the founders of the Drive-In company opened the restaurant “Café La Veranda” in Prague.<ref>Журнал Drinks plus, №&nbsp;10, жовтень 2007 (стор.18-26). Стаття «La Veranda: Вікно до Європи».</ref> In 2002, “Steakhouse” was rebranded as “Steakhouse. Meat and wine.”<ref>{{Cite web |date=2009-05-05 |title=«Стейк-хаус. Мясо и Вино» |url=https://focus.ua/people/39737 |access-date=2025-12-10 |website=ФОКУС |language=ru}}</ref> That same year, the Pan Pizza brand launched its own franchise.<ref>Журнал «Ресторатор» №&nbsp;1-2(60) 2009 (стор.20-22). Стаття «Взаєморозуміння&nbsp;— головне у команді».</ref> In 2004, Libkin opened the Dacha restaurant on the [[:uk:Французький_бульвар|French Boulevard]]<ref>Журнал «WHAT’S ON» 19/2012 25-31 May (p.14). Стаття «Dacha Time» (in English).</ref> became the flagship of [[:uk:Одеська_кухня|Odesa cuisine]].

In 2005, “Drive-In” was transformed into the RESTA Corporation that included more than 40 restaurants in Ukraine and the Czech Republic.<ref>{{Cite news |date=2017-01-24 |title=Савелій Лібкін, Реста: Ідеї мені не приходять в голову, я піднімаю їх з підлоги |url=https://rau.ua/personalii/savelij-libkin-resta/ |archive-url=http://web.archive.org/web/20250524194311/https://rau.ua/personalii/savelij-libkin-resta/ |archive-date=2025-05-24 |access-date=2025-12-10 |language=uk-UA}}</ref> In 2007, a new chain of cafés—”Kompot”—appeared.<ref>{{Cite web |title=«30 років життя витратив на їжу». Сава Лібкін розповів, які страви насправді подобаються українцям |url=https://life.nv.ua/ukr/lyudi/sava-libkin-pro-jizhu-yaka-zavzhdi-podobayetsya-vidviduvacham-restoraniv-50364424.html |access-date=2025-12-10 |website=NV |language=uk}}</ref> In 2008, the culinary school “Meat&Wine” was opened in the restaurant “Steakhouse”, and in 2009—the children’s culinary school “Milk&Cheese” in the restaurant “Dacha”.

In 2005, “Drive-In” was transformed into the RESTA Corporation that included more than 40 restaurants in Ukraine and the Czech Republic.<ref>{{Cite news |date=2017-01-24 |title=Савелій Лібкін, Реста: Ідеї мені не приходять в голову, я піднімаю їх з підлоги |url=https://rau.ua/personalii/savelij-libkin-resta/ |archive-url=http://web.archive.org/web/20250524194311/https://rau.ua/personalii/savelij-libkin-resta/ |archive-date=2025-05-24 |access-date=2025-12-10 |language=uk-UA}}</ref> In 2007, a new chain of cafés—”Kompot”—appeared.<ref>{{Cite web |title=«30 років життя витратив на їжу». Сава Лібкін розповів, які страви насправді подобаються українцям |url=https://life.nv.ua/ukr/lyudi/sava-libkin-pro-jizhu-yaka-zavzhdi-podobayetsya-vidviduvacham-restoraniv-50364424.html |access-date=2025-12-10 |website=NV |language=uk}}</ref> In 2008, the culinary school “Meat&Wine” was opened the restaurant “Steakhouse”, and in culinary school “Milk&Cheese” the restaurant “Dacha”.

In 2012, Libkin founded the “Tavernetta” Italian restaurant in Odesa, serving traditional dishes of the Emilia-Romagna region.<ref>{{Cite web |date=2020-08-04 |title=Tavernetta. Pizza & Prosecco від ресторатора Савви Лібкіна (Одеса) |url=https://www.village.com.ua/village/food/food-news/300247-tavernetta-pizza-prosecco-vid-restoratora-savvi-libkina-odesa |access-date=2025-12-11 |website=The Village Україна |language=uk}}</ref><ref>Журнал Forbes, жовтень №&nbsp;10(32) 2013 (стор.52-54). Стаття «Годувати ситих».</ref> In 2015, the Kompot café began operating in Kyiv under the franchising model, and the following year, Libkin opened the Fish on Fire restaurant there.<ref>{{Cite web |last=RestOn™ |title=З вогню та з Одеси: ресторан “Риба в вогні” в Києві – RestOn.ua |url=https://reston.com.ua/topics/iz-ognya-i-iz-odessyi-restoran-ryiba-v-ogne-v-kieve |access-date=2025-12-11 |website=RestOn™ |language=uk}}</ref> In 2017, “Steakhouse” appeared in Kyiv,<ref>{{Cite web |date=2017-12-10 |title=Создаю атмосферу “завода мяса” с входом через “мясную лавку” — ресторатор Савва Либкин — Delo.ua |url=https://delo.ua/lifestyle/sozdaju-atmosferu-zavoda-mjasa-s-vhodom-cherez-m-336909/ |access-date=2025-12-11 |website=delo.ua |language=ru}}</ref><ref>{{Cite web |date=2017-11-21 |title=Савелий Либкин: Любовь, рыба и мясо – это вечная тема |url=https://biz.liga.net/pervye-litsa/all/interview/saveliy-libkin-lyubov-ryba-i-myaso-eto-vechnaya-tema |access-date=2025-12-11 |website=LIGA.net |language=ru}}</ref><ref>{{Cite web |date=2017-11-09 |title=Страсти на кухне: Новое место от самого харизматичного ресторатора |url=https://clutch.net.ua/foodstyle/3955-ljubimyj-syn-savvy-libkina-glavnaja-restorannaja-premera-oseni |access-date=2025-12-11 |website=Сlutch.net.ua |language=uk}}</ref> and “Fish on Fire” opened its doors in Odesa.

In 2012, Libkin founded “Tavernetta” Italian restaurant in Odesa serving traditional dishes of the Emilia-Romagna region.<ref>{{Cite web |date=2020-08-04 |title=Tavernetta. Pizza & Prosecco від ресторатора Савви Лібкіна (Одеса) |url=https://www.village.com.ua/village/food/food-news/300247-tavernetta-pizza-prosecco-vid-restoratora-savvi-libkina-odesa |access-date=2025-12-11 |website=The Village Україна |language=uk}}</ref><ref>Журнал Forbes, жовтень №&nbsp;10(32) 2013 (стор.52-54). Стаття «Годувати ситих».</ref> In 2015, the Kompot café began operating in Kyiv under the franchising model, and the following year, Libkin opened the Fish on Fire restaurant there.<ref>{{Cite web |last=RestOn™ |title=З вогню та з Одеси: ресторан “Риба в вогні” в Києві – RestOn.ua |url=https://reston.com.ua/topics/iz-ognya-i-iz-odessyi-restoran-ryiba-v-ogne-v-kieve |access-date=2025-12-11 |website=RestOn™ |language=uk}}</ref> In 2017, “Steakhouse” Kyiv,<ref>{{Cite web |date=2017-12-10 |title=Создаю атмосферу “завода мяса” с входом через “мясную лавку” — ресторатор Савва Либкин — Delo.ua |url=https://delo.ua/lifestyle/sozdaju-atmosferu-zavoda-mjasa-s-vhodom-cherez-m-336909/ |access-date=2025-12-11 |website=delo.ua |language=ru}}</ref><ref>{{Cite web |date=2017-11-21 |title=Савелий Либкин: Любовь, рыба и мясо – это вечная тема |url=https://biz.liga.net/pervye-litsa/all/interview/saveliy-libkin-lyubov-ryba-i-myaso-eto-vechnaya-tema |access-date=2025-12-11 |website=LIGA.net |language=ru}}</ref><ref>{{Cite web |date=2017-11-09 |title=Страсти на кухне: Новое место от самого харизматичного ресторатора |url=https://clutch.net.ua/foodstyle/3955-ljubimyj-syn-savvy-libkina-glavnaja-restorannaja-premera-oseni |access-date=2025-12-11 |website=Сlutch.net.ua |language=uk}}</ref> and “Fish on Fire” opened its doors in Odesa.

In 2018, the RESTA Corporation became the “Savva Libkin’s Restaurants” company.<blockquote>””Savva is an entrepreneur who created a business not so much for himself as for the community. … I visit his restaurants, the most popular in the city, and very often, I meet Savva himself who personally greets guests. Savva is an interesting, thinking interlocutor. And it is always a privilege for a guest to communicate with such a host!”” Vladyslav Burda, Ukrainian entrepreneur.</blockquote>

In 2018, the RESTA Corporation became the “Savva Libkin’s Restaurants” company.<blockquote>””Savva is an entrepreneur who created a business not so much for himself as for the community. … I visit his restaurants, the most popular in the city, and very often, I meet Savva himself who personally greets guests. Savva is an interesting, thinking interlocutor. And it is always a privilege for a guest to communicate with such a host!”” Vladyslav Burda, Ukrainian entrepreneur.</blockquote>

== Books ==

== Books ==

Savely Libkin was the first to bring the Odesa cuisine from the sidelines of Odesan apartments into the world of catering and defined the basic principles<ref>{{Cite web |title=Одеська кухня: рецепти і принципи одеської кухні. Як готують в Одесі – рецепти страв |url=https://savva-libkin.com/kitchen |access-date=2025-12-11 |website=savva-libkin.com |language=ua}}</ref> of the local cuisine. For a decade, together with like-minded people, he has been researching the Odesa cuisine, collecting and preserving original recipes, looking for the most delicious dishes in Odesa and the region, and cooking and tasting.<ref>{{Cite web |title=ДНК одеської кухні |url=https://life.nv.ua/ukr/blogs/dnk-odesskoy-kuhni-50072257.html |access-date=2025-12-11 |website=NV |language=uk}}</ref> The result of these “field studies” was two books: “My Odesa Cuisine” published in 2013<ref>{{Cite web |date=2013-09-25 |title=Одесский ресторатор Савелий Либкин представил книгу «Моя одесская кухня» |url=https://bit.ua/2013/09/savelyy-lybkyn-predstavyl-knyhu-moya-odesskaya-kuhnya/ |access-date=2025-12-11 |website=bit.ua Медіа про життя і технології в ньому}}</ref><ref>Журнал «Jamie» №(7)18 вересень 2013 (стор.40-49). Стаття «Одеса і з чим її їдять».</ref> and “The Odesa Feast: from Privoz to Deribasovskaya”—in 2015.<ref>{{Cite book |last=Либкин |first=Савелий |title=Одесское застолье от Привоза до Дерибасовской |publisher=Эксмо |year=2015 |isbn=978-5-699-73781-9 |pages=320 |language=ru}}</ref>

Savely Libkin was the first to bring Odesa cuisine from the sidelines of Odesan apartments into the world of catering and the basic principles<ref>{{Cite web |title=Одеська кухня: рецепти і принципи одеської кухні. Як готують в Одесі – рецепти страв |url=https://savva-libkin.com/kitchen |access-date=2025-12-11 |website=savva-libkin.com |language=ua}}</ref> of the local cuisine. For a decade, together with like-minded people, he has been researching Odesa cuisine, collecting and preserving original recipes, the most delicious dishes in Odesa and the region, and cooking and tasting.<ref>{{Cite web |title=ДНК одеської кухні |url=https://life.nv.ua/ukr/blogs/dnk-odesskoy-kuhni-50072257.html |access-date=2025-12-11 |website=NV |language=uk}}</ref> The result of these “field studies” was two books: “My Odesa Cuisine” published in 2013<ref>{{Cite web |date=2013-09-25 |title=Одесский ресторатор Савелий Либкин представил книгу «Моя одесская кухня» |url=https://bit.ua/2013/09/savelyy-lybkyn-predstavyl-knyhu-moya-odesskaya-kuhnya/ |access-date=2025-12-11 |website=bit.ua Медіа про життя і технології в ньому}}</ref><ref>Журнал «Jamie» №(7)18 вересень 2013 (стор.40-49). Стаття «Одеса і з чим її їдять».</ref> and “The Odesa Feast: from Privoz to Deribasovskaya” 2015.<ref>{{Cite book |last=Либкин |first=Савелий |title=Одесское застолье от Привоза до Дерибасовской |publisher=Эксмо |year=2015 |isbn=978-5-699-73781-9 |pages=320 |language=ru}}</ref>

In 2018, the book “My Odesa Cuisine” was translated into English.<ref>{{Cite web |title=(PDF) From Odessa to “Little Odessa”: Migration of Food and Myth |url=https://www.researchgate.net/publication/374503260_From_Odessa_to_Little_Odessa_Migration_of_Food_and_Myth |archive-url=http://web.archive.org/web/20241220173527/https://www.researchgate.net/publication/374503260_From_Odessa_to_Little_Odessa_Migration_of_Food_and_Myth |archive-date=2024-12-20 |access-date=2025-12-11 |website=ResearchGate |language=en}}</ref> The following year, it was presented on behalf of Ukraine at the London Book Fair 2019.<ref>{{Cite web |title=Каталог учасників українського національного стенда на Лондонському книжковому ярмарку-2019 |url=https://ubi.org.ua/uk/activity/katalogi/katalog-2019 |url-status=live |access-date=2025-12-11 |website=ubi.org.ua |language=uk}}</ref>

In 2018, the book “My Odesa Cuisine” was translated into English.<ref>{{Cite web |title=(PDF) From Odessa to “Little Odessa”: Migration of Food and Myth |url=https://www.researchgate.net/publication/374503260_From_Odessa_to_Little_Odessa_Migration_of_Food_and_Myth |archive-url=http://web.archive.org/web/20241220173527/https://www.researchgate.net/publication/374503260_From_Odessa_to_Little_Odessa_Migration_of_Food_and_Myth |archive-date=2024-12-20 |access-date=2025-12-11 |website=ResearchGate |language=en}}</ref> The following year, it was presented on behalf of Ukraine at the London Book Fair.<ref>{{Cite web |title=Каталог учасників українського національного стенда на Лондонському книжковому ярмарку-2019 |url=https://ubi.org.ua/uk/activity/katalogi/katalog-2019 |url-status=live |access-date=2025-12-11 |website=ubi.org.ua |language=uk}}</ref>

Libkin sees his mission in making the Odesa cuisine a global brand, and not only traditional, but also new. His plans for the future are to hold festivals of the Odesa cuisine.<ref>{{Cite web |title=Ресторатор Лібкін анонсував новий проєкт: одеську кухню повинні знати в усьому світі |url=https://apostrophe.uahttps//apostrophe.ua/society/restorator-libkin-anonsiroval-novyiy-proekt-odesskuyu-kuhnyu-doljnyi-znat-po-vsemu-miru.html |access-date=2025-12-11 |website=Апостроф |language=uk}}</ref>

Libkin sees his mission in making Odesa cuisine a global brand, not only traditional, but also new. His plans for the future are to hold festivals of Odesa cuisine.<ref>{{Cite web |title=Ресторатор Лібкін анонсував новий проєкт: одеську кухню повинні знати в усьому світі |url=https://apostrophe.uahttps//apostrophe.ua/society/restorator-libkin-anonsiroval-novyiy-proekt-odesskuyu-kuhnyu-doljnyi-znat-po-vsemu-miru.html |access-date=2025-12-11 |website=Апостроф |language=uk}}</ref>

In 2021, Savva Libkin’s third book “The Odesa-Style Business. How to Build a Network Without Losing Yourself” was published.<ref>{{Cite web |date=2021-01-21 |title=”Бізнес по-одеськи”: один із найвідоміших рестораторів Савва Лібкін випустить книгу |url=https://24tv.ua/business/biznes-po-odeski-odin-iz-nayvidomishih-restoratoriv-novini-ukrayini_n1519409 |access-date=2025-12-11 |website=24 Канал |language=uk}}</ref>

In 2021, Savva Libkin’s third book “The Odesa-Style Business How to Build a Network Without Losing Yourself” was published.<ref>{{Cite web |date=2021-01-21 |title=”Бізнес по-одеськи”: один із найвідоміших рестораторів Савва Лібкін випустить книгу |url=https://24tv.ua/business/biznes-po-odeski-odin-iz-nayvidomishih-restoratoriv-novini-ukrayini_n1519409 |access-date=2025-12-11 |website=24 Канал |language=uk}}</ref>

== Social initiatives ==

== Social initiatives ==

Savva Libkin’s company joined the initiative of the “Monsters Corporation” Charitable Foundation, contributing to the implementation of the Good Lunch project.<ref>{{Cite web |title=Добрий обід. Час жити. |url=https://monstrov.org/dobriy-obed/ |access-date=2025-12-11 |website=Корпорація монстрів |language=ru-RU}}</ref> Some Odesa eateries, including “Kompot”, cook hot lunches daily and hermetically seal them for further distribution to low-income city residents, the elderly, people with disabilities, and families in financial difficulty.

Savva Libkin’s company joined the initiative of the “Monsters Corporation” Charitable Foundation, contributing to the implementation of the Good Lunch project.<ref>{{Cite web |title=Добрий обід. Час жити. |url=https://monstrov.org/dobriy-obed/ |access-date=2025-12-11 |website=Корпорація монстрів |language=ru-RU}}</ref> Some Odesa eateries, including “Kompot”, cook hot lunches daily and hermetically seal them for further distribution to low-income city residents, the elderly, people with disabilities, and families in financial difficulty.

In 2020, during the lockdown due to the coronavirus pandemic, Libkin and his team held the “You Ate, Now Feed a Doctor” campaign, providing doctors with hot meals.<ref>{{Cite web |title=Акция «Поел сам — накорми врача» |url=http://project2269146.tilda.ws/ |url-status=dead |access-date=2025-12-11 |website=project2269146.tilda.ws}}</ref>

In 2020, during the coronavirus pandemic, Libkin and his team the “You Ate, Now Feed a Doctor” campaign, providing doctors with hot meals.<ref>{{Cite web |title=Акция «Поел сам — накорми врача» |url=http://project2269146.tilda.ws/ |url-status=dead |access-date=2025-12-11 |website=project2269146.tilda.ws}}</ref>

Also, during the quarantine, Savva began to livestream on Facebook, telling and showing how to cook various dishes, and received positive feedback from the audience.<ref>{{Cite web |title=Головний секрет успішного виживання під час кризи |url=https://life.nv.ua/ukr/blogs/sekreti-uspihu-yak-podolati-krizu-sava-libkin-50121197.html |access-date=2025-12-11 |website=NV |language=uk}}</ref> Recordings of these cooking classes formed the basis of his YouTube channel that subsequently began to grow.

Also, during the , Savva began on Facebook, telling and showing how to cook various dishes, and received positive feedback from the audience.<ref>{{Cite web |title=Головний секрет успішного виживання під час кризи |url=https://life.nv.ua/ukr/blogs/sekreti-uspihu-yak-podolati-krizu-sava-libkin-50121197.html |access-date=2025-12-11 |website=NV |language=uk}}</ref> Recordings of these cooking classes formed the basis of his YouTube channel subsequently began to grow.

Since 2022, after the full-scale invasion of Ukraine by the Russian Federation, the “Savva Libkin’s Restaurants” company has been actively involved in volunteering. A significant part of the income is spent on cooking hot dishes that are then transferred to the soldiers of the Armed Forces of Ukraine and combat medics.<ref>{{Cite web |date=2022-03-30 |title=Місяць годуємо безкоштовно, але гроші закінчуються. Ресторанний ринок України потроху оживає. Як він змінився — Forbes.ua |url=https://forbes.ua/inside/misyats-goduemo-bezkoshtovno-ale-groshi-zakinchuyutsya-restoranniy-rinok-ukraini-potrokhu-ozhivae-yak-vin-zminivsya-30032022-5181 |access-date=2025-12-11 |website=forbes.ua |language=uk}}</ref>

Since 2022, after the full-scale invasion of Ukraine by the Russian Federation, the “Savva Libkin’s Restaurants” company has been actively involved in volunteering. A significant part of the income is spent on cooking hot are then to soldiers of the Armed Forces of Ukraine and combat medics.<ref>{{Cite web |date=2022-03-30 |title=Місяць годуємо безкоштовно, але гроші закінчуються. Ресторанний ринок України потроху оживає. Як він змінився — Forbes.ua |url=https://forbes.ua/inside/misyats-goduemo-bezkoshtovno-ale-groshi-zakinchuyutsya-restoranniy-rinok-ukraini-potrokhu-ozhivae-yak-vin-zminivsya-30032022-5181 |access-date=2025-12-11 |website=forbes.ua |language=uk}}</ref>

== Creative projects ==

== Creative projects ==

Savva Libkin has been a columnist<ref>{{Cite web |date=2025-05-25 |title=Сава Лібкін — Forbes.ua |url=https://forbes.ua/tags/sava-libkin |access-date=2025-12-11 |website=forbes.ua |language=uk}}</ref> for the Forbes Ukraine magazine since 2011.<ref>{{Cite web |date=2025-05-25 |title=Сава Лібкін — Forbes.ua |url=https://forbes.ua/tags/sava-libkin |access-date=2025-12-11 |website=forbes.ua |language=uk}}</ref> That same year, he headed the convivium of the NGO “Slow Food”.<ref>{{Cite web |title=Convivia |url=https://www.slowfood.com/convivia/ |access-date=2025-12-11 |website=Slow Food |language=en-US}}</ref>

Savva Libkin has been a columnist<ref>{{Cite web |date=2025-05-25 |title=Сава Лібкін — Forbes.ua |url=https://forbes.ua/tags/sava-libkin |access-date=2025-12-11 |website=forbes.ua |language=uk}}</ref> for the Forbes Ukraine magazine since 2011.<ref>{{Cite web |date=2025-05-25 |title=Сава Лібкін — Forbes.ua |url=https://forbes.ua/tags/sava-libkin |access-date=2025-12-11 |website=forbes.ua |language=uk}}</ref> That same year, he headed the convivium of the “Slow Food”.<ref>{{Cite web |title=Convivia |url=https://www.slowfood.com/convivia/ |access-date=2025-12-11 |website=Slow Food |language=en-US}}</ref>

In 2016-2017, Libkin and Lyudmila Barbir were the hosts of the culinary show “Food in the Big City” for “Breakfast. Weekend” on the TV channel “1+1”.<ref>{{Cite web |last=Ліза |first=Журнал |date=2016-09-09 |title=Людмила Барбір пішла від народного кулінара Сенічкіна у новий проект {{!}} Жіночий онлайн-журнал “Ліза” |url=https://liza.ua/lifestyle/poster/lyudmila-barbir-ushla-ot-narodnogo-kulinara-senichkina-v-novyiy-proekt/ |access-date=2025-12-11 |website=Ліза – жіночий сайт для сучасної жінки |language=uk}}</ref><ref>{{Cite web |date=2016-11-11 |title=Страву експресивного Савви Лібкіна оцінюватимуть його доньки |url=https://1plus1.ua/snidanok-vyhidnij/novyny/stravu-ekspresivnogo-savvi-libkina-ocinuvatimut-jogo-donki |access-date=2025-12-11 |website=Офіційний сайт каналу 1+1 |language=uk}}</ref><ref>{{Cite web |title=Рецепт камбалы с овощным жульеном от Саввы Либкина и Людмилы Барбир |url=https://viva.ua/lifestyle/starry-kitchen/39581-retsept-kambali-s-ovoschnim-juljenom-ot-savvi-libkina-i-lyudmili-barbir.html |access-date=2025-12-11 |website=viva.ua |language=uk}}</ref><ref>{{Cite web |date=2016-09-23 |title=Лібкін та Барбір разом ловили мідії для приготування ризото на березі моря |url=https://tsn.ua/glamur/libkin-ta-barbir-razom-lovili-midyiyi-dlya-prigotuvannya-rizoto-na-berezi-morya-752448.html |access-date=2025-12-11 |website=ТСН.ua |language=uk}}</ref>

In 2016-2017, Libkin and Lyudmila Barbir the “Food in the Big City” “Breakfast. Weekend” on the TV channel “1+1”.<ref>{{Cite web |last=Ліза |first=Журнал |date=2016-09-09 |title=Людмила Барбір пішла від народного кулінара Сенічкіна у новий проект {{!}} Жіночий онлайн-журнал “Ліза” |url=https://liza.ua/lifestyle/poster/lyudmila-barbir-ushla-ot-narodnogo-kulinara-senichkina-v-novyiy-proekt/ |access-date=2025-12-11 |website=Ліза – жіночий сайт для сучасної жінки |language=uk}}</ref><ref>{{Cite web |date=2016-11-11 |title=Страву експресивного Савви Лібкіна оцінюватимуть його доньки |url=https://1plus1.ua/snidanok-vyhidnij/novyny/stravu-ekspresivnogo-savvi-libkina-ocinuvatimut-jogo-donki |access-date=2025-12-11 |website=Офіційний сайт каналу 1+1 |language=uk}}</ref><ref>{{Cite web |title=Рецепт камбалы с овощным жульеном от Саввы Либкина и Людмилы Барбир |url=https://viva.ua/lifestyle/starry-kitchen/39581-retsept-kambali-s-ovoschnim-juljenom-ot-savvi-libkina-i-lyudmili-barbir.html |access-date=2025-12-11 |website=viva.ua |language=uk}}</ref><ref>{{Cite web |date=2016-09-23 |title=Лібкін та Барбір разом ловили мідії для приготування ризото на березі моря |url=https://tsn.ua/glamur/libkin-ta-barbir-razom-lovili-midyiyi-dlya-prigotuvannya-rizoto-na-berezi-morya-752448.html |access-date=2025-12-11 |website=ТСН.ua |language=uk}}</ref>

Savva is a top speaker<ref>{{Cite web |date=2017-11-14 |title=До Києва їдуть великі шеф-кухаря: 1 грудня пройде міжнародний саміт — DSnews.ua |url=https://www.dsnews.ua/ukr/society/v-kiev-edut-velikie-shef-povara-1-dekabrya-proydet-mezhdunarodnyy-14112017142000 |access-date=2025-12-11 |website=www.dsnews.ua |language=uk}}</ref> at the [https://chefs-summit.com/#primary Creative Chefs Summit] international conferences.

Savva is a top speaker<ref>{{Cite web |date=2017-11-14 |title=До Києва їдуть великі шеф-кухаря: 1 грудня пройде міжнародний саміт — DSnews.ua |url=https://www.dsnews.ua/ukr/society/v-kiev-edut-velikie-shef-povara-1-dekabrya-proydet-mezhdunarodnyy-14112017142000 |access-date=2025-12-11 |website=www.dsnews.ua |language=uk}}</ref> at the [https://chefs-summit.com/#primary Creative Chefs Summit] international conferences.

Line 54: Line 54:

The restaurant “Café La Veranda” in Prague was included in the [[Michelin Guide|Michelin Red Guide]] in 2003. Savva and his partner were the first and remain the only Ukrainian restaurateurs to have achieved this Michelin Guide award to date.<ref>{{Cite web |title=La Veranda – Prague – a MICHELIN Guide Restaurant |url=https://guide.michelin.com/en/prague/prague/restaurant/la-veranda104137 |access-date=2025-12-11 |website=MICHELIN Guide |language=en-US}}</ref><ref>{{Cite web |title=Наш бизнес по их правилам |url=http://www.companion.ua/articles/content?id=7995&Callback=99 |archive-url=http://web.archive.org/web/20161112080341/http://www.companion.ua/articles/content?id=7995&Callback=99 |archive-date=2016-11-12 |access-date=2025-12-11 |website=www.companion.ua |language=ru}}</ref><ref>{{Cite web |title=Спецпроект: Ресторатор |url=https://nv.ua/ukr/project/-40003400.html |access-date=2025-12-11 |website=NV |language=uk}}</ref>

The restaurant “Café La Veranda” in Prague was included in the [[Michelin Guide|Michelin Red Guide]] in 2003. Savva and his partner were the first and remain the only Ukrainian restaurateurs to have achieved this Michelin Guide award to date.<ref>{{Cite web |title=La Veranda – Prague – a MICHELIN Guide Restaurant |url=https://guide.michelin.com/en/prague/prague/restaurant/la-veranda104137 |access-date=2025-12-11 |website=MICHELIN Guide |language=en-US}}</ref><ref>{{Cite web |title=Наш бизнес по их правилам |url=http://www.companion.ua/articles/content?id=7995&Callback=99 |archive-url=http://web.archive.org/web/20161112080341/http://www.companion.ua/articles/content?id=7995&Callback=99 |archive-date=2016-11-12 |access-date=2025-12-11 |website=www.companion.ua |language=ru}}</ref><ref>{{Cite web |title=Спецпроект: Ресторатор |url=https://nv.ua/ukr/project/-40003400.html |access-date=2025-12-11 |website=NV |language=uk}}</ref>

The Tavernetta restaurant was awarded the Golden Palm in the field of restaurant business in 2013<ref>{{Cite web |title=About Savva Libkin Restaurants: history, mission and how to become part of the team |url=https://savva-libkin.com/en/company |access-date=2025-12-11 |website=savva-libkin.com |language=en}}</ref><ref>Журнал «Ресторатор» №&nbsp;5 2013 (стор.7). Ресторан «Тавернетта» став переможцем «Пальмової гілки».</ref> by [https://www.leadersclubinternational.com/ The Leaders Club International].

The Tavernetta restaurant was awarded the Golden Palm the restaurant in 2013<ref>{{Cite web |title=About Savva Libkin Restaurants: history, mission and how to become part of the team |url=https://savva-libkin.com/en/company |access-date=2025-12-11 |website=savva-libkin.com |language=en}}</ref><ref>Журнал «Ресторатор» №&nbsp;5 2013 (стор.7). Ресторан «Тавернетта» став переможцем «Пальмової гілки».</ref> by [https://www.leadersclubinternational.com/ The Leaders Club International].

Libkin’s book “My Odesa Cuisine” was presented in Beijing at the “World Cookbook Fair—Gourmand International”—”Gourmand Awards” in the category “Best Eastern Europe Cuisine Book”. This became possible after the book received the By country—Gourmand Awards 2014 in two nominations: ”Best Chef” and ”Local Cuisine”.<ref>{{Cite web |title=GOURMAND INTERNATIONAL |url=https://www.cookbookfair.com/ |access-date=2025-12-11 |website=www.cookbookfair.com}}</ref>

Libkin’s book “My Odesa Cuisine” was presented in Beijing at the “World Cookbook Fair—Gourmand International”—”Gourmand Awards” in the category “Best Eastern Europe Cuisine Book”. This the book the By Awards 2014 in two : ”Best Chef” and ”Local Cuisine”.<ref>{{Cite web |title=GOURMAND INTERNATIONAL |url=https://www.cookbookfair.com/ |access-date=2025-12-11 |website=www.cookbookfair.com}}</ref>

In 2019, Libkin entered the Top 30 most influential Odesans according to the magazine “New Voice Ukraine”.<ref>{{Cite web |title=Рейтинг НВ. Топ-30 найвпливовіших одеситів |url=https://nv.ua/ukr/ukraine/politics/reyting-nv-top-30-nayvplivovishih-odesitiv-50025600.html |access-date=2025-12-11 |website=NV |language=uk}}</ref>

In 2019, Libkin entered the Top 30 most influential Odesans according to the magazine “New Voice Ukraine”.<ref>{{Cite web |title=Рейтинг НВ. Топ-30 найвпливовіших одеситів |url=https://nv.ua/ukr/ukraine/politics/reyting-nv-top-30-nayvplivovishih-odesitiv-50025600.html |access-date=2025-12-11 |website=NV |language=uk}}</ref>

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== Interesting facts ==

== Interesting facts ==

* Savely began to cook dishes on his own at the age of 9 under the guidance of his grandmother, Rozalia Moiseevna Vykhodets.<ref>{{Cite web |title=Смаки щастя: страви дитинства наших улюблених рестораторів і шефів. Частина 1 |url=https://posteat.ua/obzory/smak-ditinstva-ulyubleni-stravi-ukra%d1%97nskix-restoratoriv-shef-kuxariv-ta-ekspertiv/ |access-date=2025-12-11 |language=ru}}</ref>

* Savely began on his own at the age of 9 under the guidance of his grandmother, Rozalia Moiseevna Vykhodets.<ref>{{Cite web |title=Смаки щастя: страви дитинства наших улюблених рестораторів і шефів. Частина 1 |url=https://posteat.ua/obzory/smak-ditinstva-ulyubleni-stravi-ukra%d1%97nskix-restoratoriv-shef-kuxariv-ta-ekspertiv/ |access-date=2025-12-11 |language=ru}}</ref>

* The first Coca-Cola promo action in Odesa was held with “Pan-Pizza” in 1994.<ref name=”:0″ />

* The first Coca-Cola promo action in Odesa was held with “Pan-Pizza” in 1994.<ref name=”:0″ />

* Libkin began to study the Ukrainian language at the age of 62.<ref>{{Cite web |date=2024-06-12 |title=Ресторатор Савва Лібкін розповів, як у 62 роки почав вчити українську і якою мовою говорять в Одесі: відео {{!}} Новини шоу-бізнесу |url=https://tsn.ua/ukrayina/vidomiy-restorator-zdivuvav-yak-u-62-roki-pochav-vchiti-ukrayinsku-i-yakoyu-movoyu-rozmovlyayut-v-odesi-2598996.html |access-date=2025-12-11 |website=ТСН.ua |language=uk}}</ref>

* Libkin began to Ukrainian at the age of 62.<ref>{{Cite web |date=2024-06-12 |title=Ресторатор Савва Лібкін розповів, як у 62 роки почав вчити українську і якою мовою говорять в Одесі: відео {{!}} Новини шоу-бізнесу |url=https://tsn.ua/ukrayina/vidomiy-restorator-zdivuvav-yak-u-62-roki-pochav-vchiti-ukrayinsku-i-yakoyu-movoyu-rozmovlyayut-v-odesi-2598996.html |access-date=2025-12-11 |website=ТСН.ua |language=uk}}</ref>

== External links ==

== External links ==

Savva Libkin
Born	(1961-09-28) September 28, 1961 (age 64) Odesa, Ukrainian SSR, USSR
Citizenship	Ukraine
Occupations	Restaurateur, entrepreneur, author, television personality
Website	savva-libkin.com

Savely Illich Libkin (born September 28, 1961, Odesa, Ukrainian SSR) is the founder and owner of the “Savva Libkin’s Restaurants” chain.^[1] Visionary behind the National Restaurant Award “Salt”.^[2] Author of books on cooking and business.^[3][4]

In 1979, he graduated from the Odesa Culinary School with a degree in “Cook”. In 1984-1988, he studied in absentia at the Vocational School of Public Catering with a degree in “Technologist of Public Catering”.^[5] From 1981 to 1983, he was deputy director of the Fontan restaurant.^[6] From 1984 to 1993, he worked at the Municipal Enterprise “School Meals” as a cook and production manager. Later, under his leadership, this school canteen was singled out as a separate project—a small enterprise manufacturing ready-to-cook food products.^[7]

In 1993, Libkin and his partner introduced the Drive-In catering concept: at first, they took orders and delivered pizza by car, and then, motorists themselves came to buy pizza to eat in the car.^[8] In the same year, the Drive-In company was founded.^[9] Two years later, Savva started the Pan Pizza pizzeria. In 1998, two more of his establishments appeared in Odesa: “Steakhouse” and “Greenwich Cafe”.

In 2001, the founders of the Drive-In company opened the restaurant “Café La Veranda” in Prague.^[10] In 2002, “Steakhouse” was rebranded as “Steakhouse. Meat and wine.”^[11] That same year, the Pan Pizza brand launched its own franchise.^[12] In 2004, Libkin opened the Dacha restaurant on the French Boulevard,^[13] which became the flagship of Odesa’s cuisine.

In 2005, “Drive-In” was transformed into the RESTA Corporation that included more than 40 restaurants in Ukraine and the Czech Republic.^[14] In 2007, a new chain of cafés—”Kompot”—appeared.^[15] In 2008, the culinary school “Meat&Wine” was opened at the restaurant “Steakhouse”, and in 2009, the culinary school “Milk&Cheese” at the restaurant “Dacha” welcomed children.

In 2012, Libkin founded “Tavernetta”, an Italian restaurant in Odesa serving traditional dishes of the Emilia-Romagna region.^[16][17] In 2015, the Kompot café began operating in Kyiv under the franchising model, and the following year, Libkin opened the Fish on Fire restaurant there.^[18] In 2017, “Steakhouse” expanded to Kyiv,^[19][20][21] and “Fish on Fire” opened its doors in Odesa.

In 2018, the RESTA Corporation became the “Savva Libkin’s Restaurants” company.

“Savva is an entrepreneur who created a business not so much for himself as for the community. … I visit his restaurants, the most popular in the city, and very often, I meet Savva himself, who personally greets guests. Savva is an interesting, thinking interlocutor. And it is always a privilege for a guest to communicate with such a host!” Vladyslav Burda, Ukrainian entrepreneur.

Savely Libkin was the first to bring Odesa’s cuisine from the sidelines of Odesan apartments into the world of catering and developed the basic principles^[22] of the local cuisine. For a decade, together with like-minded people, he has been researching Odesa’s cuisine, collecting and preserving original recipes, discovering the most delicious dishes in Odesa and the region, and cooking and tasting.^[23] The result of these “field studies” was two books: “My Odesa’s Cuisine,” published in 2013,^[24][25] and “The Odesa’s Feast: from Privoz to Deribasovskaya” in 2015.^[26]

In 2018, the book “My Odesa’s Cuisine” was translated into English.^[27] The following year, it was presented on behalf of Ukraine at the 2019 London Book Fair.^[28]

Libkin sees his mission in making Odesa’s cuisine a global brand, not only traditional, but also new. His plans for the future are to hold festivals of Odesa’s cuisine.^[29]

In 2021, Savva Libkin’s third book, “The Odesa-Style Business: How to Build a Network Without Losing Yourself,” was published.^[30]

Savva Libkin’s company joined the initiative of the “Monsters Corporation” Charitable Foundation, contributing to the implementation of the Good Lunch project.^[31] Some Odesa eateries, including “Kompot”, cook hot lunches daily and hermetically seal them for further distribution to low-income city residents, the elderly, people with disabilities, and families in financial difficulty.

In 2020, during the coronavirus pandemic, Libkin and his team ran the “You Ate, Now Feed a Doctor” campaign, providing doctors with hot meals.^[32]

Also, during the lockdown, Savva began livestreaming on Facebook, telling and showing how to cook various dishes, and received positive feedback from the audience.^[33] Recordings of these cooking classes formed the basis of his YouTube channel, which subsequently began to grow.

Since 2022, after the full-scale invasion of Ukraine by the Russian Federation, the “Savva Libkin’s Restaurants” company has been actively involved in volunteering. A significant part of the income is spent on cooking hot meals, which are then delivered to soldiers of the Armed Forces of Ukraine and combat medics.^[34]

Savva Libkin has been a columnist^[35] for the Forbes Ukraine magazine since 2011.^[36] That same year, he headed the convivium of the “Slow Food” NGO.^[37]

In 2016-2017, Libkin and Lyudmila Barbir hosted the “Food in the Big City” culinary show at “Breakfast. Weekend” on the TV channel “1+1”.^{[38][39][40][41]}

Savva is a top speaker^[42] at the Creative Chefs Summit international conferences.

The restaurant “Café La Veranda” in Prague was included in the Michelin Red Guide in 2003. Savva and his partner were the first and remain the only Ukrainian restaurateurs to have achieved this Michelin Guide award to date.^[43][44][45]

The Tavernetta restaurant was awarded the Golden Palm as the best conceptual restaurant in 2013^[46][47] by The Leaders Club International.

Libkin’s book “My Odesa’s Cuisine” was presented in Beijing at the “World Cookbook Fair—Gourmand International”—Gourmand Awards in the category “Best Eastern Europe Cuisine Book”. This recognition followed the book’s success in receiving the By-country Gourmand Awards 2014 in two categories: Best Chef and Local Cuisine.^[48]

In 2019, Libkin entered the Top 30 most influential Odesans according to the magazine “New Voice Ukraine”.^[49]

• Savely began cooking on his own at the age of 9 under the guidance of his grandmother, Rozalia Moiseevna Vykhodets.^[50]
• The first Coca-Cola promo action in Odesa was held with “Pan-Pizza” in 1994.^[7]
• Libkin began to learn Ukrainian at the age of 62.^[51]