Yury Krasilovsky
Raised in Flint, Michigan in a Ukrainian family, Barilla’s Foodservice Chef Yury Krasilovsky is a proud graduate of Chicago’s prestigious Kendall College School of Culinary Arts. Upon graduation in 2007, Chef Krasilovsky honed his craft at Sunset Ridge Country club in Northfield, IL and later became the Executive Chef and Manager of The Culinary Experience, a kosher catering company. Chef Krasilovsky later joined the Barilla family in the company’s Chicagoland headquarters, and trained at the famed Academia Barilla in Parma, Italy.
Chef Krasilovsky has been part of the Barilla family in a multitude of roles over the past 13 years and continues to grow and shape the food culture of Barilla’s future. Recent projects include explorations of “upcycling” food waste in pasta contexts, product development, incorporating global cuisines into contemporary pasta dishes, and developing menu concepts for the company’s many chain restaurant customers.
Chef Krasilovsky is also a graduate of The Business School at Roosevelt University with a concentration in Business Management. In his spare time, he loves to spend time traveling the world with his wife and children; enjoying new cuisines and learning about different cultures.
Chef Krasilovsky has been part of the Barilla family in a multitude of roles over the past 13 years and continues to grow and shape the food culture of Barilla’s future. Recent projects include explorations of “upcycling” food waste in pasta contexts, product development, incorporating global cuisines into contemporary pasta dishes, and developing menu concepts for the company’s many chain restaurant customers.
Chef Krasilovsky is also a graduate of The Business School at Roosevelt University with a concentration in Business Management. In his spare time, he loves to spend time traveling the world with his wife and children; enjoying new cuisines and learning about different cultures.