A student of the British chef Jason Atherton. After working for two years in Atherton’s restaurants (Esquina, Pollen, The Study) in Singapore, Dan honed his skills with Gaggan Anand at his restaurant in Bangkok. On his return to Moscow, Dan Miron launched the Holy Fox and Margarita Bistro project. “The formula of our menu remains the same: we choose good ingredients, prepare them with maximum knowledge and love, and then add a little wit, courage and provocation,” - Chef Dan Miron.

Sommelier since 2007. Took courses in Germany and Burgundy (Ecole de Bourgogne). Worked as a chef sommelier at the Selfie restaurant of the WRF group. He is engaged in compiling wine lists of all segments, as well as navigating through them. Loves wine at all stages - from the vine to the glass in hand. Appreciates the opportunity to touch the art of talented winemakers.

He has been working in the restaurant sector since 2003. Originally from Riga, worked for some time in Europe and since 2012 he has been working in Moscow, Taras was the chef of Ragout, Touché and Champ Bistro. In 2022, he received the “Palme d'Or” as chef of the year.

Anna has over 8 years of experience in the restaurant industry. Throughout her career, she has managed one of Russia’s largest restaurants with 1,470 seats, as well as launched and developed projects in Voronezh, Moscow and other cities across the country.
As part of Novikov Group, she was involved in opening restaurants, developing concepts and building teams in Moscow and Skolkovo. This experience taught her that a strong restaurant starts with a strong team, clear processes and attention to every guest.
“For me, a restaurant is first and foremost about people and the team. I enjoy building structured processes, developing employees and creating an environment where everyone understands their role and has room to grow. When a team works together and with genuine enthusiasm, the guest always feels it.”

Has been working in the restaurant industry for 12 years. He joined Lucky Group in 2020 and went all the way from a bartender's assistant to a bar manager. Develops non-alcoholic spirits together with Drinksome.