Yurii Kovryzhenko

Yurii Kovryzhenko is an acclaimed Ukrainian chef, known for his unique ability to blend artistry with gastronomy.

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Hosted by

Hilmarie Hutchison

Yurii Kovryzhenko

Head Chef at YOY Neo Bistro and Global Ambassador for Ukrainian Cuisine

Yurii Kovryzhenko is an acclaimed Ukrainian chef, known for his unique ability to blend artistry with gastronomy. A former professional sculptor, he turned to the culinary world during the global financial crisis and has since become a celebrated figure in modern cuisine.

As the head chef at YOY Neo Bistro and a global ambassador for Ukrainian food, Yurii has trained at top culinary institutions across Europe and earned recognition from the Michelin Guide for his innovative creations. With restaurants in Seoul, Tbilisi, London, and The Seychelles, his work emphasizes sustainability, molecular gastronomy, and culinary diplomacy—bringing Ukrainian flavors to tables around the world.

About this Episode

In this episode, Yurii Kovryzhenko shares his extraordinary journey from sculptor to chef and how a life-altering decision during the 2008 financial crisis led him to a Buddhist monastery in France—and ultimately, the kitchen. He recounts how starting from the bottom as a commis in a French restaurant shaped his perspective and how the principles of Zen Buddhism, especially attentiveness, continue to guide his culinary approach today.

Yurii discusses his formal training in top culinary schools across France, Spain, and Italy, and how mastering techniques allowed him to become a true creator in the kitchen. Passionate about Ukrainian cuisine, he talks about modernizing traditional dishes using global techniques while preserving their soul. From molecular borscht to his dedication to sustainability and the Slow Food movement, Yurii gives listeners a taste of how food can be art, heritage, and diplomacy all at once.

He also opens up about his role in promoting culinary diplomacy for Ukraine, the impact of using local produce in international kitchens, and the lessons he learned from a failed restaurant venture in London. Whether it’s feeding his guinea pigs or transforming tomato skins into gourmet chips, Yurii’s story is a masterclass in resilience, creativity, and purpose-driven cooking.