The philosophy of his momentary cuisine is that it

Approaching the end of 2014 (maybe even the end of the world), and with him we want to bring Top chefs in Slovakia. Each year the shoulder top six recycling and some cooks have not enter the competition. Worth mentioning here just to mention two names that the SVK had their place and Jarda Zidek and Marcel Ihnačák. These gentlemen sous chef are already numerous awards and his scepter devolved to the other. According to the nomination of expert evaluators Gurmána Slovakia and chef of the best restaurant in Slovakia, where 51 people voted The results were as follows:
The turning point for the future of his career came in 1991 when he joined the practice in Morocco. Once in Morocco understood and experienced firsthand how to make a real culinary arts. It also has affected sous chef his future direction and our philosophy in presentations gastronomy.
Igor does not cook any of the hotels in the capital, the chef and owner of a stylish restaurant in Blue. "Located in a house 500 years old, in a beautiful setting. "Blue is unique," says the space is available over a year ago gone alone. Good gastronomy sous chef according to him pushed out of the capital.
He works mainly with domestic and farm products: "Three times a week I buy goods at the market of people that I know that it is their. Perhaps this is what is different. "We try to do your kitchen. sous chef "Every meal I cook myself, with my helper, and I am always in a restaurant, sous chef I address the request in person with each guest," says the chef. The food is simple, not very convoluted.
In Bratislava, you can pan-Asian delicacies to taste in the restaurant Fou Zoo. Meaning "where there is wind." Michael Conrad heads the kitchen of the restaurant for more than five years. sous chef Previously, he worked sous chef in management positions in prestigious restaurants Cocoon, Kyashii and Chino Latino sous chef in London. We regularly go to internships in various Asian countries to complement their culinary knowledge and skills. sous chef
The philosophy of his momentary cuisine is that it's like a cross between all Asian cuisines and is adapted to European tastes. It is on them to offer a guest from each dog a bit to be able to taste the most.
Gabriel Kocák active in European gastronomy has fifteen years. For ordinary wizard turned out to be a clever cook who is in what he does, I really found. His love of cooking can be considered that the restaurant where cooked, were awarded Michelin stars. Later he worked as a chef luxury of Salzburg restaurants Schloss Aigen. Slovakia currently leads his own restaurant in Stary Smokovec.
Worked in several restaurants sous chef to be developed for the chef in the hotel Mainablick Boodensee in Germany, sous chef where he served three years. After returning home he opened in 1994 a small restaurant called Aphrodite in Partizánske. He started from scratch and tried to bring his people gastronomy and convince them gradually the quality sous chef of the quality of its cuisine. Gradually he began to successfully thrive sous chef until after 10 years of hard work Notification and fees dilapidated mansion in nearby Čereňany and embarked on its reconstruction. After the adjustments, along with his wife officially opened a new restaurant and Aphrodite in bed mansion in Čereňany in 2005.
Confesses modern sophisticated gastronómiu.Jeho aims to push the boundaries of established procedures gourmet cooking, but also his serve. Martin tends to so. Experiential cuisine, which focuses on the guest and his perception of service in the restaurant as a whole. Martin depth of experience garnered at home and in overseas placements. sous chef As a chef, he worked in Bratislava Hotel Apollo, the Italians Antonio Lacovellim was starting a UFO, continued with Jaroslav Zidek in Camouflage, since 2007 as a chef. Martin was the 2010 winner of the Slovak round of the most prestigious culinary competition in the world Bocuse d`Or and participated in the European round. In the same year he spent in France sous chef in the restaurant Cordellian - Bages led by Jean-Luc Rocha. sous chef Today acts as chief executive of Medusa group in Bratislava.
Peter Ďurčo a chef in his own, namely TOP Restaurant sous chef in Liverpool. It is a member of the Gourmet Club and holds a Restaurant Chef's in the publication Trend Top Restaurants and Hotels 2010. Its philosophy is unwillingness to restaurants, of which became "canteens" and how to look for the lightest culinary resistance. Today, most often revolves around of dishes - can anything into the pan, mixed, popražia sous chef and tilt the plate. According to him, however, the actual cooking craft is based on slow cooking and slow preparation.