How I got here: Madina Kazhimova
Why restaurants?
About 10 years ago in Saint Petersburg, there was a boom in new and independent restaurant and bar venues. As a result, many creative and motivated young people started opening their own places, working on the floor and delivering the most sincere and fresh approach to the 'new wave' city eateries. It very much inspired Anna and me as well. We were very enthusiastic about wines and Asian food and had an idea of what our ideal restaurant should look like. That was enough to push us forward, find the site and investments and create a team of like-minded individuals with whom we successfully started our journey in the restaurant sphere.
Tell us something you wish you had been told at the start of your career?
There is no unified formula for success - what is suitable for one project could not be the best for another. So don’t be afraid of testing your ideas and making your own mistakes.
What’s your favourite restaurant or group of restaurants?
Brawn, Noble Rot, Kiln.
What motivates you?
Positive feedback from our customers is one of the things which drives me to move forward. Another is understanding how competitive the restaurant market is at the moment. I always keep in mind the quote from Alice in Wonderland: "It takes all the running you can do to keep in the same place. If you want to get somewhere else, you must run at least twice as fast as that!"
What keeps you up at night?
Nasty seagulls which sing their songs near my open window.
What's been your best business decision?
To open a second restaurant.
And the worst?
To work as a GM at my first restaurant. At first sight, it seemed very fair and logical to be the head of the whole operation. Still, in a year, I realised I didn’t have enough time to think about more important and strategic matters because of day-to-day operational work.
What piece of advice would you give to those looking to climb the rungs in the business?
Be passionate and hungry for knowledge, always share your experience and don't be afraid of taking responsibility.
If you could change one thing about the restaurant industry today, what would it be?
I would create institutions where people could have additional training, refresh their courses and develop their professional degrees. Professional development is one of the crucial things which keeps people in the industry. If we want our colleagues to treat the profession seriously and responsibly, there should be basic grounds where they can learn and develop.
What time do you wake up?
On weekdays typically 8.30am to 9 am. On Sundays I prefer to give myself the luxury of sleeping a few hours more.
How often do you check your email?
Every hour.
Do you prefer a night on the tiles or a night on the sofa?
I would prefer a night on the tiles, but for some reason always find myself on the sofa at midnight.
Describe a typical Sunday
At Columbia road flower market.
What’s the most spontaneous thing you’ve ever done?
Moved to London two years ago.
What's your favourite holiday destination?
Southern Europe.
What are you currently reading?
Wine from Another Galaxy, by Den Keeling and Mark Andrew.
Bio
Madina Kazhimova was born in Omsk in Siberia in 1988 and studied linguistics at Omsk State University. Her first experience of the hospitality sector was in 2014 when she opened Wong Kar Wine restaurant and wine bar in Saint Petersburg in Russia. In 2017 she opened Made in China restaurant and cocktail bar, also in Saint Petersburg, and in 2022 launched Firebird restaurant in London.
