Having traveled around Europe and gained experience, Bogdan and Ivan consciously moved towards the restaurant industry. Ivan opened the first BB Burgers project in 2013. Bogdan, helping his partner and close friend, was simultaneously engaged in supplying vegetables and fruits from Russian cities to large companies in the capital.
In the fall of 2017, together with brand chef Glen Ballis, was opened a joint project Margarita Bistro on the corner of Malaya Bronnaya street.
There are now 15 restaurants in the Lucky Group, which are united by values, attention to detail and most importantly – hospitality. In addition to restaurants, Lucky Group develops the areas of events, catering, training services and merch.

Dmitry started his career in restaurant industry in 2010 from a waiter's assistant position in the restaurant chain "Coffemania", where he worked for 8,5 years, having gained extensive management experience in staff training and management. Dmitry has opened the Greek restaurant Eva, Russian cuisine restaurant Niki. Then he worked as a territorial manager of Niki, Eleven, All Day.
The main thing in work is the team, where everyone shares the same life values, loves their work, loves people and enjoys what they do.

"I am convinced that people are the main inspiration and value in any business. Our guests are the personification of our team and vice versa. If you do everything for people, it will come back to you like a boomerang."
He started working as a busboy at the age of 17, at 21 he got his first experience as a manager, worked in senior positions in well-known companies. Pavel joined Lucky Group team in 2020, was in the position of head manager of EVA, KOJI, Maya projects and headed the company as an executive director in 2022.

Began his career in the restaurant industry in Moscow in 2016 as a waiter assistant. At the same time, he studied at the Faculty of Hotel and Restaurant Business Management. Graduated from the strong manager course at the Novikov school of management. At White Rabbit he worked his way up from a waiter to a manager, and also gained experience as a manager in a restaurant on Patriarch's Ponds. “A restaurant is always an exchange of energy between the team and guests! Therefore, I really value positive thinking, common goals and sincere involvement,” Sergey.

He started his career at the Ragout cooking school, then he went to work at the Pinch restaurant. 1.5 years later, he took up the position of senior sous-chef at the Ugolëk restaurant. First project where he became a full-fledged chef was the KM20 restaurant, and 1.5 years later, he joined Lucky Group and opened Londri restaurant. He considers that the Asador Etxebarri restaurant is one of the most delicious places and dreams of working in a restaurant where everything will be cooked on an open fire.

He started his career in 2011 in Moscow as a waiter in the «Daikon» restaurant, where in 2 years he moved to the position of bartender.
As a line bartender, he opened the Remy the kitchen bakery restaurant. After working for a year, he took the position of Bar Manager. In December 2019, he became part of the Lucky Group: opened Loro restaurant as a bartender, and two years later, opened Londri restaurant as a Bar manager.

Entered the profession of the sommelier from the love of wine and curiosity and, ultimately, decided to make it her life's work. She started her journey with courses for wine enthusiasts and tastings from the “L'Appartment83” lecture hall, the independent “Millezim” sommelier school in St. Petersburg. Worked in the bar "Na vina!".
“Wine is like diving into the depths of the ocean and a chance to find Atlantis there, but only if you are very, very careful”.