Ukrainian restaurateur Mykola Oleksiv, who is developing the "Anastasia" restaurant chain in Italy, has revealed the compensation terms for professional chefs on his team. According to him, a specialist with real work experience and a good understanding of their craft can expect 1,600 to 2,000 euros per month after taxes. At the same time, Oleksiv emphasizes that this amount is not a hard ceiling: with strong professional skills and a willingness to take on additional responsibility, earnings can be higher.
Terms and Selection Criteria
The exact amount, according to the entrepreneur, depends on an individual's qualifications, experience, and skills. Oleksiv notes that when selecting employees, he pays attention not only to professional competencies, but also to their attitude toward work and willingness to contribute to the development of the establishment. "For me, it is important not just to find an employee, but to invite a professional into the team who understands the kitchen, approaches work responsibly, and can contribute to the development of the restaurant," the restaurateur explained.
No Earnings Ceiling Set
Oleksiv stated outright that 2,000 euros after taxes is not the final limit. A specialist with strong professional skills who is ready to grow and take on additional tasks can earn more. "I always look at what a specialist can do and what value they create for the team," the entrepreneur emphasized. Thus, his team operates on a principle where income is directly linked to the value created and the level of responsibility taken by the employee.
The "Anastasia" Chain in Italy
Mykola Oleksiv is developing Ukrainian restaurants in Italy under the "Anastasia" brand. One establishment operates near Naples, and another has been opened in Rome, close to the Colosseum. Both restaurants represent the Ukrainian gastronomic tradition in the Italian restaurant environment, making the chefs' positions on the team particularly significant for maintaining the quality and authenticity of the cuisine.
Context: The Ukrainian Diaspora in Italian HoReCa
Oleksiv's experience illustrates a broader trend: Ukrainian chefs and restaurateurs are increasingly mastering the Italian public catering market, where competition is high and requirements for product quality and presentation are strict. The stated salary level — 1,600–2,000 euros net — is comparable to the wages of line and middle staff in mid-segment Italian restaurants, while the opportunity for income growth through expanded responsibilities makes the conditions competitive for experienced professionals.
