Chef Iurii Kovryzhenko began his career in the restaurant business as a waiter growing to director, and then as it often happens, left it, and began a journey of searching himself. This trip brought him to the world of Ukrainian gastronomy, declaring himself as the chef with a bright personality, as well as ambitious and talented. He is a specialist in Ukrainian ‘Fleur cuisine’ – the cuisine where edible flowers are used. Iurii is also a supporter of the Slow Food philosophy and using new technologies in 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 Slow Food . Two years ago he was made the official Chef of Ukrainian Embassy restaurant in Georgia (Tbilisi).