Leadership and Academic Team

Education

Nana Kobaidze studied Classical Philology at the Faculty of Philology of Ivane Javakhishvili Tbilisi State University from 1991 to 1996 and qualified as a teacher of Georgian language and literature. In 2007, she completed a course in Integrated Marketing Communications at the Tbilisi PR School of the Georgian American University (GAU).

Journalism and editorial work

Her career includes extensive work in journalism and editing. She worked as a journalist for Dilis Gazeti (1996–1998), Culture Editor at Sakartvelos Gazeti (1998–1999), Culture Editor at Ecodigest (1999), Culture Journalist at 24 Saati (2002–2003), and Culture Editor at Tribuna (2003–2004). In 2009, she served as Deputy Editor-in-Chief of the culinary magazine Madiani, and from 2009 to 2013 she worked as a journalist for Literary Newspaper.

Her articles have been published regularly in a wide range of magazines and periodicals, including Arili, Tskheli Shokoladi, Books, Marani, Parnasi, Kartuli Sitkva, Komagi and Amarta.

Educational and civic work

In 2018–2019, Nana Kobaidze led the Bookworm reading club for primary-school children. She also worked on a freelance basis with the Eastern European Centre for Multiparty Democracy and the UN Global Compact Network Georgia, preparing articles and working as an editor of various texts and documents.

Since 2023, Nana Kobaidze has held the Academic Affairs position. At the same time, she teaches World Culinary History, Georgian Culinary History and Gastrotourism at the University of Georgia's Ars Gusto Culinary Academy.

As a culinary researcher, she contributes to culinary academic literature and curriculum development. Together with Ekaterine Nadashvili, she is working on the Encyclopedia of World Culinary History, which is planned for publication in electronic and printed book formats in the near future.

Education and management

From 2010 to 2014, Mikheil Melikishvili studied Business Administration at Guram Tavartkiladze University, gaining an academic foundation in business management and administration.

From 2014 to 2016, he continued at the same university in the Master's programme in International Management, deepening his knowledge of management, organisational leadership and international business.

Professional culinary education

In 2015, Mikheil Melikishvili completed the professional cookery programme at Icarus College. This training enabled him to combine his theoretical background in business and management with practical professional skills for the restaurant industry.

Career development at Umami

In 2016, he began his professional career as a kitchen assistant at Umami Asian Restaurant, Radisson Blu Iveria. Within several months he progressed to Commis Chef, became Demi Chef in 2017, and advanced to Chef de Partie in 2020. He currently works as Sous Chef at Umami Asian Restaurant.

This step-by-step progression in a professional restaurant environment has given him extensive practical experience in Asian and Japanese culinary techniques, kitchen organisation and teamwork.

Teaching practice

At UG Culinary Academy Ars Gusto, Mikheil Melikishvili teaches Asian and Eastern cuisines, Asian bakery culture, professional techniques and technologies, plating and service. His teaching connects practical restaurant experience with the Academy's professional programmes.