If someone met Daria Kuttene outside Petit Paris, they might be surprised by how calm she really is.
“People often associate me with energy and constant action, but I actually love simple things — fitness training, long walks, a bottle of cold water and time with my family,” she says. “That is where I find my balance.”
Daria never planned a career in restaurants. “It wasn’t that I chose gastronomy — gastronomy found me,” she explains.
Her journey began with a fascination for France, its culture and the French approach to food. “I wanted to create places where people return not only for the food, but for the atmosphere.”
The biggest turning point was opening the first Petit Paris. “That day had everything — fear, excitement, exhaustion and huge hope. It was the beginning of a story that continues today.”
Looking back, her definition of success has changed. “Ten years ago success meant growth and new locations.
Today it means a team that enjoys working here, guests who come back, and building a brand with values.”
Daria’s connection with France goes far beyond the menu. Her marriage to Frenchman Cyril has shaped the way she thinks about hospitality.
“In France I learned that a restaurant is not just somewhere you eat. It is a place for meetings, conversations and creating memories.”
So who is the better cook at home — Daria or Cyril? “It depends on the day,” she laughs.
“Cyril is amazing at classic French dishes, while I love cooking for our guests and family. For me, food is only part of the experience. A beautifully prepared table and the atmosphere are just as important as what is on the plate.”
Her biggest inspiration today remains Parisian bistros. “Every time I am in Paris, I analyse menus, observe trends and look at what is changing. But the best bistros always keep their classics.”
If someone visits Petit Paris once, Daria recommends the essentials: onion soup, tartare with fries, Breton galettes and millefeuille.
“The onion soup was a real discovery for me. I saw that people in France order it all year round. That reminded me that true classics never go out of fashion.”
Running several restaurants has taught Daria that leadership is mainly about people.
“The hardest part of being a boss is making decisions that affect others,” she says. “A restaurant is not only about food, interiors and numbers — it is about the team.”
She admits switching off is still something she is learning. “The business is almost always somewhere in my head. Even when I travel, I catch myself analysing menus, service or interiors.”
Her solution? “Fitness, long walks, family time and travel help me find balance. I have learned that rest is not a luxury — it is part of doing good work.”
Her decision to open Medusa was a different kind of challenge. “If Petit Paris is my heart, Medusa is my more relaxed side. It is pizza, music, summer energy and meeting friends without a plan.”
Outside gastronomy, she continues to chase personal growth. “I like learning. I want to develop in finance, management and building my personal brand.”
But how does she want to be remembered? “Not only as a restaurateur. I would like people to say that I never gave up, that I created places people wanted to return to — not only because of the food, but because of how they felt there.”
