Roman Kiselev received his culinary education in France at the Alain Ducasse and Le Cordon Bleu schools.
After that, he interned in restaurants from The Worlds 50 Best Restaurants: Gaya (Paris), Attica, (Melbourne), Fratzen (Stockholm), Relae and Amass (Copenhagen).
Arriving from Moscow, where he worked in the Fahrenheit restaurant, he became the chef of the Volna restaurant on Petrovskaya Embankment.
At the moment, Roman heads the kitchen of Goose Goose restaurant as a chef.
