Christina Ivanova
Founder, Chef & Designer
Christina Ivanova
Founder, Chef & Designer
Christina Ivanova
Founder, Chef & Designer
Hi, I'm Christina
Hi, I'm Christina
I drive change in the food industry as a Michelin chef, awarded consultant and concept designer, founder of a highly revered food-tech startup, and through my research on how to improve the working conditions in the Michelin restaurant industry.
I am a
I am a
CEO & Founder
Concept Designer
Consultant
Startup Mentor
Researcher
Years of
Experience
Years of
Experience
Years of
Experience
6
Languages Spoken
6
Awards won
5
Knowledge & Experience
EDUCATION
Master of Business Administration MBA
University of British Columbia
Berkeley Method of Entrepreneurship
UC Berkeley
Master of Science in Entrepreneurship
& Innovation Management
Aalto University
Bachelor of Culinary Arts
& Restaurant Management
Institut Paul Bocuse
EXPERIENCE
Head of Creator Program
Gronda
Founder & CEO
Noms
Restaurant Concept Designer, Consultant & Startup Advisor
Christina Ivanova Consulting
Fine-Dining (Michelin) Chef
Konstantin Filippou ** in Vienna
Il Pagliaccio ** in Rome
Histoires ** in Paris
L'Hexagone * in Paris
Saisons * in Lyon
AWARDS
Startup Grant (Noms)
Startup Foundation Finland
Consulting Project Winner
Geocomply Vancouver
Incubator Winner
Ignite Incubator
Startup Noms
Jury's Grand Prix Award
Institut Paul Bocuse
Restaurant Concept "Avec Plaisir"
Restaurant Concept "Adama"
Steven Scher Memorial Award
James Beard Foundation
Restaurant Concept "Ratat'Art"
Selection of Creations
Knowledge & Experience
EDUCATION
Master of Business Administration MBA
University of British Columbia
Berkeley Method of Entrepreneurship
UC Berkeley
Master of Science in Entrepreneurship
& Innovation Management
Aalto University
Bachelor of Culinary Arts
& Restaurant Management
Institut Paul Bocuse
EXPERIENCE
Head of Creator Program
Gronda
Founder & CEO
Noms
Restaurant Concept Designer, Consultant & Startup Advisor
Christina Ivanova Consulting
Fine-Dining (Michelin) Chef
Konstantin Filippou ** in Vienna
Il Pagliaccio ** in Rome
Histoires ** in Paris
L'Hexagone * in Paris
Saisons * in Lyon
AWARDS
Startup Grant (Noms)
Startup Foundation Finland
Consulting Project Winner
Geocomply Vancouver
Incubator Winner
Ignite Incubator
Startup Noms
Jury's Grand Prix Award
Institut Paul Bocuse
Restaurant Concept "Avec Plaisir"
Restaurant Concept "Adama"
Steven Scher Memorial Award
James Beard Foundation
Restaurant Concept "Ratat'Art"
Selection of Creations
Knowledge & Experience
EDUCATION
Master of Business Administration MBA
University of British Columbia
Berkeley Method of Entrepreneurship
UC Berkeley
Master of Science in Entrepreneurship
& Innovation Management
Aalto University
Bachelor of Culinary Arts
& Restaurant Management
Institut Paul Bocuse
EXPERIENCE
Head of Creator Program
Gronda
Founder & CEO
Noms
Restaurant Concept Designer, Consultant & Startup Advisor
Christina Ivanova Consulting
Fine-Dining (Michelin) Chef
Konstantin Filippou ** in Vienna
Il Pagliaccio ** in Rome
Histoires ** in Paris
L'Hexagone * in Paris
Saisons * in Lyon
AWARDS
Startup Grant (Noms)
Startup Foundation Finland
Consulting Project Winner
Geocomply Vancouver
Incubator Winner
Ignite Incubator
Startup Noms
Jury's Grand Prix Award
Institut Paul Bocuse
Restaurant Concept "Avec Plaisir"
Restaurant Concept "Adama"
Steven Scher Memorial Award
James Beard Foundation
Restaurant Concept "Ratat'Art"
Selection of Creations
Food is more than sustenance:
It connects, inspires, and carries the memories and history of generations forward.
Food is more than sustenance:
It connects, inspires, and carries the memories and history of generations forward.
At Noms,
I am dedicated to making daily, good food accessible to the masses.
We foster culinary literacy, break down the barriers to better nutrition and empower individuals to take charge of their plate.
As a consultant,
I create restaurant concepts as agile, unique and creative in problem-solving as startups are and combine
culinary artistry with financial acumen, strategic thinking and comprehensive business development.
Through my research,
I am committed to supporting and valuing the talented individuals behind the scenes of our industry,
striving to improve the pay-to-work-hour ratio.
At Noms,
I am dedicated to making daily, good food accessible to the masses. We foster culinary literacy, break down the barriers to better nutrition and empower individuals to take charge of their plate.
As a consultant,
I create restaurant concepts as agile, unique and creative in problem-solving as startups are and combine culinary artistry with financial acumen, strategic thinking and comprehensive business development.
Through my research,
I am committed to supporting and valuing the talented individuals behind the scenes of our industry, striving to improve the pay-to-work-hour ratio.
At Noms,
I am dedicated to making daily, good food accessible to the masses.
We foster culinary literacy, break down the barriers to better nutrition and empower individuals to take charge of their plate.
As a consultant,
I create restaurant concepts as agile, unique and creative in problem-solving as startups are and combine culinary artistry with financial acumen, strategic thinking and comprehensive business development.
Through my research,
I am committed to supporting and valuing the talented individuals behind the scenes of our industry, striving to improve the pay-to-work-hour ratio.
Join me in embracing the transformative power of food
and shaping the culinary world of the future.
Join me in embracing the transformative power of food and shaping the culinary world of the future.
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© 2023 Christina Ivanova. All Rights Reserved.
© 2023 Christina Ivanova.
All Rights Reserved.
© 2023 Christina Ivanova. '
All Rights Reserved.
See you on the other side.
See you on the other side.