#245 Yurii Kovryzhenko's Extraordinary Culinary Journey

 About Yurii Kovryzhenko

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 flavours 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.

Quotes

1:43 - I lost everything during the financial crisis in 2008. I was bankrupt and searching for a new path when I found myself in a Buddhist monastery in France.

2:40 - I started in the kitchen from the lowest level—cleaning greens and peeling potatoes—but that was the moment I realized it was the best place in the world.

3:40 - The main idea of Zen Buddhism is attention. Even when you chop an onion, you must be fully present—to avoid cutting yourself and to honor the ingredient.

6:01 - Kitchen is not just art; it's a system. The head chef is a manager who understands techniques and chemistry, not just someone who follows recipes.

8:01 - Ukrainian food is my foundation. I preserve the flavor but modernize the shape and presentation to connect with global guests.

9:04 - My mission is to make people from other nations fall in love with Ukrainian food by blending familiar local tastes with Ukrainian recipes.

10:41 - I always use local and seasonal products because they carry more flavor and allow me to connect with people through familiar tastes.

12:18 - The slow food movement started as a protest against fast food like McDonald's—championing local ingredients and culinary traditions instead.

14:40 - Molecular gastronomy is not about trends—it's about preserving taste and flavor while transforming the shape to surprise and delight.

16:54 - Food goes straight to the heart. Culinary diplomacy can be more powerful than words when it comes to building bridges between nations.

18:52 - Du

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