Anton Abrezov

I create & launch distinctive, market-ready restaurant concepts for founders & investors around the world

DISCUSS A PROJECT

SELECTED PROJECTS

Commons — kitchen team preparing dishes in front of guests at the counter

Commons — open kitchen and bar with ribbed counters, green stools and a red floor

Commons — dining room and open kitchen with green stools and a red floor

Commons — tartare on a dark plate beside a glass of wine

Commons — plated main course with vegetables and sauce

01 / 06

Commons

Farm-to-table restaurant · Co-founder & chef

Zula Bistro — olive on a fork and a wine glass on a wooden chair

Crystal chandelier detail in the Zula Bistro dining room

Zula Bistro — brick arch and chandeliers above the dining room

Pale green cocktail with raspberry garnish at Zula Bistro

Poppy-seed dessert with hazelnuts and sauce at Zula Bistro

Dessert served on a white plate at Zula Bistro

01 / 07

Zula Bistro

Contemporary Middle Eastern bistro · Co-founder & chef

LKS — a guest eating a kebab outside Lisbon Kebab Station

LKS — guests raising glasses at Lisbon Kebab Station

LKS — two kebab halves showing their fillings against a bright yellow background

LKS — kebabs, fries, sides and drinks arranged on a table

LKS — guests at a party in the graffiti-covered interior

LKS — a guest enjoying a kebab at Lisbon Kebab Station

01 / 07

LKS

A new take on the kebab shop · Co-founder & chef

Bambini — child enjoying an ice cream in a striped deckchair on the beach

Bambini — café interior concept with vintage chairs, marble tables and warm sunlight

Bambini — tiramisu in yellow-striped takeaway boxes

Bambini — vintage inspiration showing a boy holding ice-cream cones

01 / 06

Bambini

Italian-inspired family café · Full concept development

About.

I am Anton Abrezov, a restaurant concept developer. I help founders and investors create actionable, market-ready restaurant projects, bringing clarity and confidence to the process.

Black-and-white portrait of Anton Abrezov seated, adjusting his sleeve

14+
years in hospitality
As a creative chef, restaurateur and concept developer
33+
restaurant projects
From concept development to opening support
5+
countries
Including restaurants I founded and operated in two countries

Background

Trained at some of the world’s leading culinary institutions in Paris and New York, with experience in Michelin-starred kitchens and a master’s degree in Economics and International Marketing. Twice named Chef of the Year by Time Out.

DISCUSS A PROJECT

Services

What I do

Developing the core of your restaurant project, from in-depth audience research to defining the business model, design direction and menu concept. You get a clear, actionable plan and the confidence of knowing what you’re building and why people will choose it.

Audience Research
Design Direction
Brand Strategy
Financial Planning
Menu Concept
Before you commit significant time and money, get an independent expert perspective on your restaurant project. Understand its market potential, uncover questions worth addressing early and see where the concept can be strengthened — so you can move forward with clarity and confidence.

Market Fit
Audience Insights
Guest Experience
Business Potential
Concept Due Diligence
Ongoing support throughout your restaurant opening from a partner with deep hands-on industry experience. You don’t have to figure everything out alone — get practical guidance and connections to the right people along the way.

Monthly Advisory
Regular Calls
Decision Support
Industry Contacts
Every restaurant kitchen is a complex production system. Drawing on over a decade of experience as a chef, I bring together menu development, equipment selection and kitchen planning to create a kitchen that runs smoothly, even during the busiest service.

Menu Development
Kitchen Layout
Equipment Selection
Supplier Selection
For restaurants ready for a new direction, I take an in-depth look at your current performance, market position and business goals. Then you get a practical plan for change — identifying what needs to evolve across the concept, menu or operations to improve business results.

Market Fit
Business Strategy
Repositioning
Action Plan
A focused conversation about your restaurant project, whether you’re exploring an idea, facing a specific challenge or unsure where to start. Get practical advice grounded in hands-on experience and a clearer sense of your next steps.

One-to-One Session
Practical Guidance
Next Steps

DISCUSS A PROJECT

Testimonials

In their words

“I needed two restaurant concepts for a park project. Anton really listened to what we wanted, worked through every detail and the financials, and helped us avoid a lot of mistakes. By the end, I understood exactly how both concepts would work — and most importantly, I believed in them.”

RuslanDeveloper

01 / 02

Discuss a project

Let’s talk.

I'd love to hear what you're working on.

Anton Abrezov

Commons

Zula Bistro

LKS

Bambini

Sporty

Centrale

LINEup

About.

years in hospitality

restaurant projects

countries

Background

What I do

In their words

Let’s talk.