Yurii Kovryzhenko
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École Grégoire-Ferrandi
Basque Culinary Center
Yurii Kovryzhenko | |
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| Born | 8 June 1983 |
| Education | Ecole Ritz Escoffier École Grégoire-Ferrandi Basque Culinary Center |
| Culinary career | |
| Cooking style | Modern European, Fusion |
Current restaurant(s)
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Previous restaurant(s)
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Television show(s)
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Award won
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Yurii Kovryzhenko (Ukrainian: Юрій Ковриженко; born June 8, 1983) is a chef, TV and radio presenter, the ambassador of Ukrainian cuisine in the world and was the winner of the Global Chef Awards 2017 in Singapore for his contribution to the development of gastronomy.[1][2][3]
Kovryzhenko was born on June 8, 1983, in Kyiv. His mother was a teacher.[1][4] In 2000, as a student, he began working in a restaurant,[4] and in 2008 he started working in the kitchen and studying in culinary schools in Europe.
For many years he has been an ardent supporter of Slow Food.[5]
Kovryzhenko represents Ukraine in the world association of chefs Slow Food Chefs' Alliance.[6]
Education
In 1999, he graduated from Kyiv Art School No. 6.[7]
He has also studied in Europe at the following culinary institutions: Ecole Ritz Escoffier, and École Grégoire-Ferrand (Paris), Basque Culinary Center (San Sebastian, Spain), IFSE (Turin), International Academy of Italian Cuisine (Lucca, Italy).[8][9][10]
Culinary career
In 2012, as a chef, he opened the Ukrainian restaurant "Kobzar" in Tbilisi, Georgia, where he spent two years working to promote Ukrainian cuisine in the Caucasus region.[11][12]
In 2014, he headed the Vintage Nouveau restaurant at the Vintage Hotel in Lviv.[13]
In 2017, he represented Ukraine at the Chef World Summit 2017.[14]
In 2019, he was a TV presenter and chef of the culinary TV show "Dish of Honor" on STB.[15]
Since 2020, he has been the president of Bocuse d'Or Ukraine, the Ukrainian office of a biennial world chef championship.[16]
Since 2020, Kovryzhenko has cooperated with the Ministry of Foreign Affairs of Ukraine as an ambassador of Ukrainian cuisine in different countries.[17][18]
At the end of 2020, a photograph of molecular borscht prepared by Kovryzhenko appeared in the Michelin Red Guide and the world-famous culinary magazine CHEF.[19][20]
