An established and passionate hospitality expert who began her career in fine arts, transitioning into NYC nightclubs and Michelin restaurants. Early in her career, she worked at Tunnel nightclub and for 3-star Michelin Chef Daniel Boulud and Chef Andrew Carmellini’s restaurants. She later moved to London, where she played a pivotal role in launching Sketch, a multi-arts-drink-dine entertainment complex, alongside 3-star Michelin Chef Pierre Gagnaire and London restaurateur Mourad Mazouz.

Throughout her career, Elena has held Corporate Director roles in food & beverage leadership, overseeing Southeast Asia & Korea for IHG Hotels & Resorts and leading global F&B innovation for Dusit International Hotels & Resorts. She has been instrumental in developing concepts, brand guidelines, and fostering culinary culture in hotels, restaurants, and bars while collaborating with renowned chefs and hospitality groups. Her expertise spans restaurant openings, rebranding projects, and commercial strategy.

Since 2021, with L’Atelier2+8 (formerly Unitude) and Taste Under Construction, Elena has focused on F&B concept creation, brand development, and commercial strategy, working with Michelin and 50 Best Chefs and Bars. She has led pop-ups, menu consulting, and business development for industry leaders such as Michelin-starred Chef Dave Pynt (Burnt Ends, Singapore) and Pastry Chef Will Goldfarb (Room4Dessert, Bali). Her network includes 50 Best Chefs, sommeliers, bar professionals, interior designers, and branding experts.

A culinary, drink, arts, and people enthusiast, Elena is driven by her passion for merging creative expression and hospitality to craft unforgettable experiences and atmospheres, making her a distinctive force in the industry.

Throughout her career, Elena has held Corporate Director roles in food & beverage leadership, overseeing Southeast Asia & Korea for IHG Hotels & Resorts and leading global F&B innovation for Dusit International Hotels & Resorts. She has been instrumental in developing concepts, brand guidelines, and fostering culinary culture in hotels, restaurants, and bars while collaborating with renowned chefs and hospitality groups. Her expertise spans restaurant openings, rebranding projects, and commercial strategy.