Iurii Kovryzhenko – sculptor-miniaturist, who began his career in the restaurant business as a waiter, and thus began a journey of searching himself as well. This trip of self discovery had eventually led him to the world of Ukrainian gastronomy. Not only is he a chef with a bright personality, he is ambitious and talented as well. He is a specialist in Ukrainian ‘Fleur cuisine’ – a cuisine where edible flowers are used. Iurii is also a supporter of the Slow Food philosophy and new technologies on the kitchen.
He studied in the best European culinary schools, Le Cordon Bleu (Paris), Ferrandi (Paris), Basque Culinary Center (San Sebastian), two Italian schools IFSE (Piedmont, Turin) and the International Academy of Italian Cuisine (Tuscany, Luke ), where he got acquainted with the Slow Food philosophy.
Two years ago he was the official Chef of Ukrainian Embassy restaurant in Georgia (Tbilisi).
"What nature gives us – it is something divine. It is important for me to fill my cuisine with colors, because they bring happiness to people. And my philosophy is to give happiness through food. "