EASTMAN
location Kyiv (Ukraine) / area 11,210 ft² / year 2020 /
budget 2 000 000$ / duration 6 month
budget 2 000 000$ / duration 6 month
ABOUT
Eastman became a landmark restaurant project in the heart of Kyiv, where Pan-Asian cuisine was reimagined in a contemporary, author-driven way. The concept was developed by Dmytro Zaporozhets (First Line Group), while the entire product — from the kitchen to the bar menu — was curated by brand chef Volodymyr Tashaiev, creating a unique gastronomic experience for guests.
In this project, as the Technical Director of First Line Group, I was responsible for the full implementation: from organizing and overseeing construction works to making key technical and design decisions. Together with the team, we transformed a space of 11,210 ft² into a dynamic urban environment — bright, expansive, and yet intimate in atmosphere, reflecting the rhythm of a modern metropolis.
My focus was on blending aesthetics with functionality, ensuring that every element of the space was not only visually striking but also convenient for both staff and guests. Through systematic work and a comprehensive approach, Eastman achieved its final refined form and became a vivid example of how a bold concept can be translated into a well-executed technical solution.
In this project, as the Technical Director of First Line Group, I was responsible for the full implementation: from organizing and overseeing construction works to making key technical and design decisions. Together with the team, we transformed a space of 11,210 ft² into a dynamic urban environment — bright, expansive, and yet intimate in atmosphere, reflecting the rhythm of a modern metropolis.
My focus was on blending aesthetics with functionality, ensuring that every element of the space was not only visually striking but also convenient for both staff and guests. Through systematic work and a comprehensive approach, Eastman achieved its final refined form and became a vivid example of how a bold concept can be translated into a well-executed technical solution.
CONSTRUCTION
Eastman became a showcase of comprehensive redevelopment, where a former bank building was transformed into a modern restaurant space of 11,210 ft².
I took on the site in its raw state and designed the entire transformation process: from dismantling old windows, utilities, and ventilation systems to building a new infrastructure and delivering a fully operational restaurant..
I took on the site in its raw state and designed the entire transformation process: from dismantling old windows, utilities, and ventilation systems to building a new infrastructure and delivering a fully operational restaurant..
My role covered the development of the design and technical project, planning of all engineering systems, as well as hiring and coordinating dozens of contractors. Daily meetings, task setting, and strict schedule management allowed me to run the project like a precise mechanism: with an hour-by-hour allocation of contractor access and a clear sequence of works stretched over a six-month timeline.
During reconstruction, all engineering systems were rebuilt from scratch — electricity, water, sewage with pumping, ventilation, and air conditioning. Technical facilities for staff, prep areas, storage rooms, the kitchen, and the bar were all arranged in compliance with international HACCP standards (equivalent to FDA Food Code requirements in the United States). A particular challenge was reinforcing the load-bearing columns of the nine-story residential building, as well as zoning an 8-meter-high space to accommodate a VIP area and a children’s room. The façade was redesigned with guillotine windows that transformed the restaurant into a full open-space format.
Furniture was another major focus. Part of it was sourced from Europe, while the rest was custom-designed by me and manufactured under my supervision by trusted contractors. This applied both to guest areas and staff facilities. In parallel, I managed the supply of construction materials from Europe and China and coordinated the delivery of professional kitchen equipment.
Project Execution Overview — “Italian Edition No.2”
• Full demolition of the ground floor and basement.
• Cleaning and preparation of walls for engineering installations.
• Replacement and reorganization of pipelines in the basement into a safe, accessible system.
• Preparation of trenches for sewage and installation of a septic system with pump-driven water transfer.
• Installation of electrical systems, water supply, sewage, ventilation, and air conditioning.
• Installation of refrigeration and freezing chambers.
• Construction of technical service areas for staff (changing rooms, canteens, prep kitchens, storage).
• Kitchen organization with supply-and-exhaust ventilation, adapted for an open kitchen format.
• Ventilation system with negative pressure in the kitchen and positive pressure in the guest area.
• Reinforcement of load-bearing columns due to the building’s multi-story structure.
• Creation of a second-level mezzanine with a children’s playroom and VIP lounge.
• Installation of guillotine sliding windows that transformed the hall into an open space.
• Coordination with contractors on material deliveries from Europe and China.
• Direct cooperation with contractors on supplying and installing kitchen equipment.
• Joint development with Volodymyr Tashaiev of the kitchen, bar, and all staff work areas.
• Full demolition of the ground floor and basement.
• Cleaning and preparation of walls for engineering installations.
• Replacement and reorganization of pipelines in the basement into a safe, accessible system.
• Preparation of trenches for sewage and installation of a septic system with pump-driven water transfer.
• Installation of electrical systems, water supply, sewage, ventilation, and air conditioning.
• Installation of refrigeration and freezing chambers.
• Construction of technical service areas for staff (changing rooms, canteens, prep kitchens, storage).
• Kitchen organization with supply-and-exhaust ventilation, adapted for an open kitchen format.
• Ventilation system with negative pressure in the kitchen and positive pressure in the guest area.
• Reinforcement of load-bearing columns due to the building’s multi-story structure.
• Creation of a second-level mezzanine with a children’s playroom and VIP lounge.
• Installation of guillotine sliding windows that transformed the hall into an open space.
• Coordination with contractors on material deliveries from Europe and China.
• Direct cooperation with contractors on supplying and installing kitchen equipment.
• Joint development with Volodymyr Tashaiev of the kitchen, bar, and all staff work areas.
artur.mishuk@gmail.com
