Kseniia Amber

The Climb

Formal training in the United States and long service in Odessa set the frame for Kseniia Amber’s work. The throughline is kitchen discipline: repeated Head Chef appointments, a move into teaching, and a final sustained run at Slow Piggy in Odessa from 2017 to 2022. Odessa’s professional kitchens supplied the working ground for that progression. Kseniia Amber held Head Chef posts at Frebule in Odessa, Ukraine, from 2015, then at M1 Boutique Hotel in Odessa, Ukraine, and later at Slow Piggy in Odessa, Ukraine, where she remained from 2017 to 2022. In parallel, she taught at Fontegro Chefs Congress culinary training center from 2018 to 2022, moving between service and instruction without losing the practical center of the work. Those roles show a chef advancing through authority, not drifting between labels. Head Chef appointments at multiple visible kitchens, followed by classroom work at Fontegro Chefs Congress, give Amber’s profile its shape: operational responsibility in service, then transfer of that experience into teaching. Today, Kseniia is chef of BEEF Meat&Wine, carrying that background into a current kitchen role.

Today

Amber’s work remains grounded in a Ukrainian kitchen context shaped by formal training in the United States and refined through years in Odessa. Kseniia Amber’s profile is built from those practical layers: training, senior service roles, and the ability to move between leading a kitchen and teaching in one.

Career - Chef — BEEF Meat&Wine, Kyiv, Ukraine - Head Chef — Frebule, Odessa, Ukraine (from 2015) - Head Chef — M1 Boutique Hotel, Odessa, Ukraine - Head Chef — Slow Piggy, Odessa, Ukraine (2017–2022) - Teacher — Fontegro Chefs Congress culinary training center (2018–2022)

Signature

Kseniia Amber’s signature dishes are Pampushka: Traditional Ukrainian garlic bread, Borscht, and Chicken Kiev. The set is direct and legible: one bread service, one central soup, one classic chicken preparation. Together they place her work inside recognizable Ukrainian and broader regional tradition, with the name attached to dishes that carry clear culinary reference points.

Recognition

The clearest public marker in Kseniia Amber’s record is the Head Chef tenure at Slow Piggy in Odessa. From 2017 to 2022, that role gives the strongest outline of her professional standing and remains the period most closely associated with her name.

FAQ What is Kseniia Amber's current role? As of 2026, Kseniia Amber is Head Chef. Where did Kseniia Amber work before? Kseniia Amber's earlier career included Frebule, M1 Boutique Hotel, and Slow Piggy. Where did Kseniia Amber train? Kseniia Amber trained at Culinary Institute of America.