Having traveled around Europe and gained experience, Bogdan and Ivan consciously moved towards the restaurant industry. Ivan opened the first BB Burgers project in 2013. Bogdan, helping his partner and close friend, was simultaneously engaged in supplying vegetables and fruits from Russian cities to large companies in the capital.
In the fall of 2017, the Margarita Bistro project was opened on the corner of Malaya Bronnaya.
There are now 23 restaurants in the Lucky Group, which are united by values, attention to detail and most importantly – hospitality. In addition to restaurants, Lucky Group develops the areas of events, catering, training services and merch.

Born in Moscow, Alexander studied at Culinary College №44 located in Ramenki district. Later, he received a higher education degree in Management and Orgatization’s Leadership. His passion for cooking began in childhood, when he was inspired by Jamie Oliver’s shows. He started working in the kitchen at the age of 16 but his true breakthrough came after a year at OvO by Carlo Cracco. There, he gained valuable experience working alongside some of the best Italian chefs and mastering classical techniques and recipes. Later, he joined Lucky Group, becoming the head chef at Niki, Eleven, and Mamie, and took part in the opening of Saray restaurant. He went on to oversee these projects as a chef. Currently, he is the Head Chef at Malevich.

Madina has worked in the hospitality industry for over 15 years. She began her career in the finance department and later transitioned to operations, where she has held management positions for more than 13 years. Throughout her career, she has worked with Ginza Project and CH1EF Restaurants, successfully managing chain projects and participating in the launch of new establishments.
Her portfolio includes projects such as Dzhondzholi, Meatless, Ocean, Pesto, Mama Tao, and others.
Madina emphasizes a systematic and strategic approach to management, building cohesive teams, delivering high-level service, and cultivating a culture of hospitality. She inspires her team and creates an atmosphere that makes guests want to return.

Began my career in the restaurant industry in 2008 at the age of 17 at Casa Bella in Odintsovo, working as a bartender and knowing the profession only from films. Within a year, I became both bar manager and floor manager, and it was during this time that I developed a passion for wine. I studied on my own, often staying late at work to gain as much knowledge as possible.
In 2009, I started working as a sommelier at Veterok restaurant while attending sommelier school. Later, I worked at Parizien, Fresco Café, and Mushrooms.
In 2023, I was recognized as the most effective sommelier of WRF in the casual dining segment. I am a member of both the Russian and Moscow Sommelier Associations. In my work, as in life, I value balance — in everything, including wine.