Marya Kayyal, from medical sciences to being a baker

Before embarking on her journey into the world of pastry, Marya Kayyal studied biology and medical sciences in Canada. Her path, both unconventional and deeply inspiring, reflects a sincere passion for the culinary arts and a desire to create meaningful connections through food. As a scholarship recipient, she joined Le Cordon Bleu Paris to pursue a lifelong dream. Since then, she has forged a unique path at the intersection of gastronomic creation, cultural storytelling, and sustainable commitment. She recently founded Of the Land, a series of exceptional culinary experiences.


Can you tell us about your background before joining Le Cordon Bleu? What motivated you to enroll in this program?
My background was in science. I completed my bachelor's degree in Biology from the University of Toronto and my master’s in Medical Sciences from McMaster University. During my research, where I studied the relationship between the gut and the brain, I enrolled in pastry courses and fell in love with the idea of a culinary career. One of my dreams had always been to live and study at Le Cordon Bleu Paris, so when I received the opportunity to attend on a full scholarship, I immediately applied—and thankfully, I was accepted from among hundreds of applicants.


What are the key lessons you learned at Le Cordon Bleu that still help you in your career today?
One of the most valuable lessons I learned—both from the institute and from living in Paris—is that creating and experiencing food is meant to be enjoyable. I began to cultivate a presence in moments I spent working on recipes or eating a meal.


What have you been doing since graduating?
I’ve had a variety of experiences. I worked in a few restaurants, including San Carlo Cicchetti in Jeddah and a pop-up dining experience called Asfar at the boutique hotel Dar Tantora in Al Ula. I also ran my own pastry business for two years, offering indulgent desserts made with quality ingredients and French technique. Currently, I freelance as a pastry consultant and focus on growing my project Of the land, which creates culinary experiences that facilitate connection with food, people, and heritage.


What was your biggest challenge after graduating, and how did you overcome it?
The biggest challenge was figuring out what role I wanted to play in the culinary world. I quickly realized that I wasn’t drawn to a traditional kitchen job, but it took time to understand what I was called to do, especially since there weren’t many examples to follow.


Was there a defining moment or opportunity that significantly shaped your professional journey?
I would say it’s been an accumulation of small moments that helped clarify what I want to contribute to the world through my culinary career—and just as importantly, what I don’t. It’s something that continues to evolve.


How has the alumni network contributed to your professional growth, whether through opportunities, networking, or visibility with recruiters?
I work with my fellow classmates often. We collaborate to create immersive supper clubs and unique workshops under Of the land. Knowing they bring a high level of skill creates a strong foundation of trust and shared understanding.


Can you tell us about your current role? What are your main responsibilities, and what do you enjoy most about your work?
I’m currently the founder and executive chef of Of the land. We curate culinary experiences that nurture connections between people, their land and heritage. Through immersive events such as culinary performances, locally sourced meals, and hands-on workshops, we celebrate and explore the rich stories behind food. What I enjoy most is being creative with ingredients and recipes, connecting with local plants, and building community.


What is your vision for the future of the culinary and hospitality industries, and what advice would you give to students and young graduates who want to follow in your footsteps?
My vision for the future of the culinary industry is one of collaboration between people and natural resources, ensuring a thoughtful and sustainable relationship with the land.
My advice would be:
- Discover what you truly want to share with the world, and let that vision guide every decision you make.
- Perfection is an illusion so make mistakes, because that’s the only way to learn and grow.


If you had to sum up the impact of Le Cordon Bleu and the alumni network on your journey in one sentence, what would it be?
An experience that transformed my relationship with food and deepened my connection to edible ingredients.