Today we’d like to introduce you to Chef Krystyna Cibelli
Hi Chef Krystyna, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’d be happy to share my story. I’m a born-and-raised New Yorker who transitioned to the southern life in Texas a little over four years ago. My culinary journey spans nearly two decades, during which I’ve explored various facets of the food industry—restaurants, catering, private cheffing, mobile food vending, meal delivery, and even teaching culinary courses at the college level. Early on, I realized I thrived most when working independently, so I built my career around that—working for myself, developing my own style (called Sinatra Style), and eventually re-launching my company, By Chef Cibelli.
After relocating to Austin, I immersed myself in the local food scene, focusing on pop-ups, catering, and meal delivery. The vibrant community here has been both inspiring and supportive, allowing me to experiment and grow as a chef. For instance, my signature fried chicken sandwich, affectionately dubbed the ‘Fricken,’ was born from a happy accident involving burnt honey and a dash of creativity.
Throughout my career, I’ve learned the importance of resilience and community. The culinary world is demanding, but the relationships I’ve built—whether with fellow chefs, local producers, or loyal clients—have been instrumental in my journey. Cooking isn’t just my profession; it’s an integral part of who I am, and I’m grateful for every experience that has shaped me along the way.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It definitely hasn’t been a smooth road—but I don’t think anyone in this industry expects it to be. The culinary world is fast-paced, competitive, and constantly evolving. One of the biggest challenges I’ve faced is being a woman in professional kitchens and in leadership roles. There’s still a lot of old-school mentality out there—where you’re underestimated, talked over, harassed, and expected to prove yourself twice as hard just to get basic respect.
And because I’ve always worked for myself, I’ve had to build everything from scratch—clients, systems, menus, the whole structure. There’s no playbook when you’re carving your own lane, especially outside of the traditional restaurant model. But I’ve always known that kind of structure wasn’t for me long-term, so I created something more aligned with how I work best: high-quality, intentional food, direct client relationships, and flexibility to evolve.
It’s been a grind at times, but the challenges have sharpened my instincts. They’ve made me more creative, more resilient, and honestly, more sure of what I bring to the table—not just as a chef, but as a business owner and a leader in this space, while maintaining a high level of local product/business involvement.
Thanks – so what else should our readers know about By Chef Cibelli?
By Chef Cibelli, is a chef and family owned culinary business based in Austin that focuses on curated catering, private dining experiences, and high-quality meal delivery. I specialize in bold, intentional food with a focus on seasonal ingredients and layered flavors. I always want the food to feel exciting but also comforting and familiar. A lot of people say it tastes like something they’ve never had before—but somehow still reminds them of home, and that’s the best compliment I could get.
What really sets my work apart is the level of thought that goes into everything—from flavor development to presentation to logistics. I’m very hands-on, and I care deeply about the full experience. It’s not just about feeding people; it’s about connecting with them. I also don’t box myself into one cuisine. I pull from all over—global influence, classic technique, personal history—whatever tells the story best.
Brand-wise, I’m most proud that everything I do is rooted in integrity and creativity. I’m not chasing trends or copying what others are doing. I’ve built this brand slowly, intentionally, and through real relationships and word of mouth. That matters to me more than viral attention.
Whether it’s a private dinner, a catered event, or a stocked fridge full of meals, people know they’re getting something personal, high-quality, and made with care. And that’s the heart of what By Chef Cibelli is all about.
Any big plans?
Right now, I’m really focused on getting some funding in order to scale in a way that still feels intentional and supports my fellow small food business community. I’ve been building out more structure so I can take on larger-scale catering and private events while keeping the same high quality and attention to detail. I’m also planning to host more private events—intimate dinners, themed brunches, high tea events—experiences that allow me to be creative, connect directly with guests, and tell a story through food.
Looking ahead, one of my bigger goals is to transition to a solo location. Not just as a home base for my work, but as a space that brings people together through food and helps to support various local communities. I’m also partnering with local chefs and culinary businesses—collaborations that help widen their customer base and give them more access to resources they might not have on their own. Supporting others in the industry has always mattered to me, and I want that to be part of how I grow.
Everything I’m working toward is about creating lasting, meaningful food experiences—both for my clients and for the culinary community as a whole.
Pricing:
- We customize every event and menu
Contact Info:
- Website: https://www.chefcibelli.com
- Instagram: @chefcibelli
Image Credits
Meeeee! 🙂
