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Gastreet in Sochi


GASTREET 2017 in Sochi — a powerful educational platform or a resort for restaurateurs?

Rodion Bronte, the corporate chef of East-West, took part in the event and told us in detail about one of the bombastic and provocative restaurant shows in Russia.

What is Gastreet and why is it so popular among chefs?
— To begin with, Gastreet is a bright event in the restaurant industry. It has been three years now that the event in Krasnaya Polyana has gathered suppliers, manufacturers, chefs, confectioners and restaurant-keepers from all over Russia.

During three days in May the town of Gorki transformed into a closed territory, where the professional brotherhood got the chance to attend to master-classes at five dedicated sites, listen to speakers, visit a food market and a central stage — a tribune in the daytime and a concert venue at night. Our industry does not have too many informal, yet professional events capable of gathering a mass of specialized audience for business and friendly communication.

East-West and Gastreet inspire and set goals!
— Our company is a regular attendee of industry seminars, exhibitions and we often organize master classes together with partners. The novelties of our assortment were presented at the master class held by Elena Shramko, a stellar confectioner. Despite the changeable weather, the event was a success. All participants got well-informed about new products.

Gastreet has another highlight, the one which is missing at other industry events. Gastreet is not about boring academic debates, it’s an informal situation when active and creative market players discuss the future of the restaurant business, create useful liaisons, get to know partners and competitors more closely. It is a kind of private club — an intellectual gastronomic show, where new trends are born. I think everyone who goes to Sochi pursues their own interest: some want to attend the lectures given by such influential restaurateurs as Arkady Novikov or Alexander Rappoport, a great deal of people go to see chefs’ stellar shows, while others search and find potential markets and like-minded people.

We did not just participate in master classes, we managed to meet the right people, get the much-needed feedback and agree on important matters 

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