Vladimir Alekseev graduated from Le Cordon Bleu in Madrid and completed courses with renowned chefs at Le Nôtre. He trained and worked in Barcelona with Jann Duytsche. Vladimir gained experience as a pastry chef in catering and in his own pastry shop in Madrid, worked in restaurants in Moscow and Helsinki and managed confectionery production at a bean-to-bar factory in Tallinn. In 2025, he joined Callebaut Chocolate Academy in Moscow as a Corporate Pastry Chef.