When Arthur Sytnik talks about pizza, he rarely starts with toppings or trends. He talks about timing, temperature, workflow, and discipline. That focus was shaped years earlier in Kyiv, where his career began in demanding professional kitchens that placed consistency and execution above everything else.
Arthur Sytnik developed his foundation working under nationally recognized Ukrainian chefs, including Serhiy Matuzov and Volodymyr Yaroslavskyi. Those kitchens operated under pressure and left little room for error. Service moved fast, standards were non-negotiable, and every cook was expected to understand the system behind each dish. According to Arthur Sytnik, that environment taught him how to make decisions quickly while maintaining quality during peak hours.
He entered the industry at entry level and progressed steadily from prep cook to a supervisory role. His growth came through technical reliability rather than flair. Working primarily with Italian and European cuisine, he focused on pizza and dough production, developing control over hydration, fermentation timing, temperature management, and manual handling. During service, consistency mattered more than creativity. The goal was repeatable quality, even during high volume periods.
At Kyiv restaurants Lucky and Bigoli, Arthur Sytnik was entrusted with responsibilities central to service execution. He supervised dish presentation, maintained standards across stations, and supported service flow during the busiest hours. These roles placed him at the intersection of cooking and coordination, where mistakes are most visible and leadership is tested in real time.
That systems based thinking became even more important when he helped launch a Neapolitan style pizzeria. Arthur Sytnik was involved in every operational layer, from oven management and ingredient sourcing to workflow design and fermentation protocols. One of his key contributions was developing an oven firing rhythm aligned with dough behavior, improving bake consistency while reducing waste and service errors.
Rather than treating pizza as a single recipe, Arthur Sytnik approached it as an integrated process. Dough readiness, oven capacity, team communication, and service timing all had to align. This coordination, he says, is what allows restaurants to maintain standards day after day, regardless of pressure or volume.
Beyond commercial kitchens, Arthur Sytnik also ran children’s pizza making workshops, teaching basic techniques and food culture. He views education as part of the profession, not a side activity. Sharing skills, especially with younger audiences, builds respect for craft and creates stronger food communities.
Now based in Brooklyn, Arthur Sytnik applies his European training to one of the world’s most competitive culinary markets. His focus remains on disciplined production, operational efficiency, and respect for technique. As New York diners continue to value substance over spectacle, his background positions him as a chef shaped by process, not hype.
For Arthur Sytnik, the journey from Kyiv to Brooklyn was not about changing direction. It was about applying the same standards in a new environment and proving that solid systems still matter, no matter the city or cuisine.
