Denis Savva is a Chef in the second generation. He started his career at the age of 18 in the Koleziy restaurant in Pyatigorsk.
He moved to Moscow in 2007 and started to work in an Italian restaurant named Spettacolo, which was headed by Australian chef Jay Miller. After that, he worked in the Isola Pinocchio restaurant and then in the Zu cafe as a sous-chef.
He learned how to kook Chinese dishes from Shanghai chef Su Li and Malaysian chef Lim Bun Tay.
As a sous-chef, he opened a well-known club GIPSY in Moscow.
In 2014 he became a chef of the Black Thai restaurant. And in 2017 he was invited to be a Chef in the TAO restaurant in Makhachkala.
Since August 2019, he is a chef of the first Novikov Group restaurant in Makhachkala named Syrovarnya.