For Lyudmyla Bohdan, the restaurant business is a space of meanings where taste becomes the language of culture and dialogue. The owner of restaurant projects and founder of LVS Catering combines Ukrainian gastronomic heritage, modern technologies, and a responsible approach to food. In a conversation with Business Woman, she shares her business journey, her experience launching a catering service in Bila Tserkva, and her vision of gastronomy as an instrument of identity and the future.
What inspired you to start your own career in the restaurant business, and how did the idea of creating LVS Catering come about?
My journey in the restaurant business began with a deep realization of the role of food in human life. For me, gastronomy is a language through which we convey emotions, culture, and the memory of generations. Over time, there arose a desire to go beyond the boundaries of the restaurant space and create gastronomic concepts where important events are born. That is how LVS Catering appeared — as a logical continuation of the philosophy of my restaurants, but in a more mobile and personalized format.
Your restaurants are known for combining unique flavors and presentation. What is your culinary concept?
The core of our concept is the combination of molecular cuisine with authentic, ancient Ukrainian dishes. We work with traditional recipes but reimagine them through modern techniques, textures, and presentation. In this way, we do not destroy tradition, but rather emphasize its depth, revealing Ukrainian cuisine in a new way — modern, aesthetic, and meaningful.
What challenges did you face when launching the catering service in Bila Tserkva, and how does catering fundamentally differ from a restaurant?
The biggest challenge was creating a flawless system of operations outside the restaurant walls — from logistics to service. Catering requires absolute precision, flexibility, and the ability to adapt to any space. If a restaurant represents a stable atmosphere, then catering is the art of creating that atmosphere from scratch while maintaining a high level of cuisine and service.
How do you manage to combine the creativity of the kitchen with the effective management of multiple projects?
Creativity in gastronomy is impossible without a clear structure. I combine an intuitive approach to creating dishes with systemic management of processes, finances, and the team. Delegation, standards, and trust in professionals allow all projects to develop sustainably and profitably without losing their individuality.
In your opinion, what makes a restaurant or catering service the center of attention at any event?
The center of attention is whoever works with substance, not just form. We create gastronomic experiences where every dish is a story. For us, food is a code of Ukrainians, a way to convey the culture, values, and character of the nation through taste, aroma, and presentation. It is this depth that shapes unforgettable emotions for the guests.
You talk a lot about business responsibility. How does this manifest in your work?
We pay great attention to the health of Ukrainians. We work with high-quality, local products, care about the balance of taste and benefit, minimize unnecessary components, and pay close attention to the ingredients of the dishes. For us, gastronomy is not only about pleasure but also about caring for the future of the nation.
What do you see as the key trends in gastronomy and catering in the coming years?
The future belongs to conscious cuisine, deep identity, and a personalized approach. It is important for people to understand exactly what they are eating and what meaning stands behind the dish. That is why we will continue to develop the concept of modern Ukrainian gastronomy, where traditions, innovations, and care for people are combined into a single philosophy.
Photo: from the heroine’s archieve