To say that Neli Kokolashvili is a unique chef would be an understatement.

Her journey into the culinary world began with an unexpected twist: a graduate of a law university and an employee at the Prosecutor’s Office in Tbilisi, she once joined her friend for a cooking class — just for fun. You know how it goes — “just to check it out.”

That casual interest turned into a passion, and the passion became a new calling. All thanks to a mentor chef who recognized not only her talent, but the true fire she carried for cooking.

After completing the courses, Neli immersed herself in the culinary world. She spent four years gaining hands-on experience in a small bistro café in Tbilisi.

And then came an unexpected comeback: she returned to her hometown Prosecutor’s Office — but this time, in a completely different role — as a chef.

As Neli says:

“I swapped courtroom robes for a chef’s apron, and I’ve never once regretted that decision.”

Then came even more: Warsaw, Munich — Georgian restaurants where she left behind not just new dishes, but an entire philosophy of taste.

Mushroom khinkali. Sweet khinkali. These weren’t just experiments — they were little culinary revolutions.