Born in Kyiv and based in Paris for nearly twenty years, Maryna Kerbytska is a Ukrainian chef whose journey combines culinary excellence with deep human commitment. A polyglot who speaks five languages, she trained in France where she earned a CAP in Cuisine, a diploma with distinction in Culinary Arts from the Alain Ducasse school, as well as a baking diploma from Le Cordon Bleu Paris.
She began her career in renowned gastronomic establishments, notably at Restaurant Lasserre in Paris, before furthering her training with an internship at Geranium in Copenhagen. She later worked for several years at the Michelin-starred restaurant Il Carpaccio at the Royal Monceau, and went on to collaborate with chef Roberto Rispoli as chef and manager of his café and flour mill Mulino Mulè. Since 2020, she had been leading production at the bakery Du Pain et des Idées, a Parisian institution that has received numerous awards.
February 24, 2022 — her birthday — marked a turning point in her life. While she was presiding over the jury committee of Bocuse d’Or Ukraine, the war broke out and the young chefs from her team were sent to the front. Since then, Maryna Kerbytska has put her career on hold to devote herself to her four children and to humanitarian engagement: helping Ukrainian refugee women find employment, hosting displaced families, and leading a charity project in Champagne to support hospitals in Ukraine.
Through her journey, Maryna Kerbytska embodies a cuisine guided by transmission, solidarity, and resilience.
