Today, the hospitality industry is about much more than food and service. It’s about emotions, atmosphere, values, and lifestyle. Within the framework of the creative economy, restaurants have evolved into platforms for art, cultural exchange, and shared experience – spaces where memories are made. The winner of the Boryspil Magazine Award 2025 in the category “International Contribution to the Gastronomic Industry” is Anna Cherednyk – an expert in restaurant management and the creator of landmark projects in both Ukraine and the United States. We had the opportunity to speak with Anna about how gastronomy becomes part of a cultural code, how restaurant models differ between the U.S. and Ukraine, and about her latest venture in Florida.
Gastronomy as a part of the creative economy
Anna is convinced that the restaurant industry is an integral part of the creative economy – especially when projects blend aesthetics, culture, and intellectual engagement.
“My experience managing the restaurant Praga in Kyiv is a clear example of this synthesis. Founded in 1956, Praga is not just a restaurant, but a cultural and architectural landmark. We reimagined its legacy through signature cuisine, visual identity, curated events, and collaborations with Ukrainian artists. It wasn’t just business – it was the creation of a unique cultural product.”
Under Anna’s leadership, Praga became a living space where tradition met innovation. She believes that it is this combination – modern technologies, intelligent marketing, and a deep respect for heritage – that transforms a restaurant from a business into a cultural asset within the creative economy.
Ukraine vs. USA: Two models of restaurant business
With hands-on experience in both countries, Anna is well-positioned to articulate the difference between the Ukrainian and American approaches to restaurant management.
“The key distinction lies in systemization. In the U.S., everything is highly regulated – financial transparency, employee protections, clear operating standards. In Ukraine, there’s more flexibility, creative thinking, and situational decision-making. Both models have their strengths, and I believe that combining them wisely can lead to the best results.”
The phenomenon of Praga: a restaurant with soul and legacy
One of Anna’s most iconic projects is Kyiv’s Praga – a restaurant that has become a symbol of the city’s culinary tradition.
“It’s more than a restaurant. It’s a place where family history is preserved. Three generations have celebrated weddings in the same hall – grandmother, mother and granddaughter. We don’t just serve guests – we create an atmosphere where emotions are born.”
Praga is the largest restaurant in Kyiv, capable of hosting up to 500 guests. But its appeal lies beyond scale. It offers a park-like setting in the heart of the capital, a lakeside café pavilion, and even resident swans that have become part of the restaurant’s charm. Its cultural programming includes seasonal fairs, charity events, artistic evenings, and the iconic Flower Ball, which attracts thousands each year. Praga bridges the past and present, elegance and scale, city rhythm and countryside charm.
The case of Pura Vida
While working on the expansion of the Pura Vida restaurant chain in the U.S., Anna encountered a completely different model of scaling.
“Here, scaling isn’t just about duplicating a successful concept. It’s about building an entire ecosystem – from app UX to delivery packaging. In fact, takeout and delivery can account for up to 70% of revenue and require a dedicated strategy.”
She highlights the importance of a strong founder brand, cohesive visual storytelling, and a values-based identity. The operational structure also differs significantly – with roles such as Chief of Service, Community Manager, and Training Director playing vital parts in shaping service culture, team synergy, and guest retention.
Lemonica: an italian soul in South Florida
Anna’s newest project, Lemonica, is an Italian restaurant in Hollywood, Florida. It’s a concept rooted in detail, atmosphere, and genuine community connection.
“Our goal in the first year isn’t just operational stability. We’re laying the groundwork for something long-term – building a strong team, cultivating local relationships, and crafting a distinctive style that can eventually be scaled both geographically and philosophically.”
Lemonica is envisioned as more than a restaurant. It’s a philosophy of taste, service, and cultural respect. According to Anna, the project has the potential to grow into a network – but one that retains its soul and character, much like the most beloved restaurant brands in the world.
A leader for the new generation of hospitality
Anna Cherednyk represents a new generation of leaders in the hospitality industry. For her, a restaurant is not only about cuisine or performance metrics. It is about culture, identity, and emotion. Her approach is a refined balance of strategic thinking, reverence for tradition, and commitment to aesthetic excellence.She represents the kind of leadership that is shaping a new era of hospitality—thoughtful, meaningful, and deeply rooted in human connection.
