A pastry virtuoso who rose to fame in TV cooking shows first started as a chef various restaurants, later specialising in desserts. In his career, he has successfully collaborated with a series of popular pastry shops in Slovenia, Bosnia and Herzegovina and in Croatia. In Slovenia, his creations are available at the Lolita Patisserie featuring an offer of assorted desserts, originals by Gorazd. Recently, Gorazd has been travelling the world, providing counselling and training to his protégés. He runs his own brand complete with a gift programme and assorted chocolate. In scope of the European Food Summit, Gorazd will be preparing his dessert during Tuesday’s event.

His cuisine is a box for ideas respectful of the territory, looking for the autochthonous products, influenced by the seasons and re-evaluating the poor ingredients and the traditional recipes.
A cuisine anchored to the classical base, rigorous in its methods, exploring new techniques, youthful in its style, interpretative in its approaching and artistic on the whole. Motto; freedom of expression..., a job, a passion, a life

Luka, once apprentice of Chef Borut Jovan, took the helm at the Galerija Okusov Restaurant after Borut’s departure, teaming up with young talent Marko Magajne to explore the boundaries of the culinary universe. Luka and Marko will prepare their culinary tour de force on Saturday at the Gourmet on Snow.

At the Pikol Restaurant, where Tadej and his brother Taras were brought up into a universe of unimaginable flavours, the Gašparin family has been engaged in the catering industry for almost 40 years. In the family restaurant, Tadej was meticulous in perfecting his talents, his dishes an exquisite blend of the best the nearby Mediterranean Sea and forests surrounding the valley have to offer, complemented by delicate Goriška Brda wines. Tadej will treat us to a pristine culinary experience during Sunday’s Gourmet on Snow.

Tomi with experience from the best French restaurants is one of the most recognised pastry chefs in Slovenia. He is responsible for revitalising the Zebra Patisseries; once a simple pastry shop, today a boutique café and patisserie offering delectable French desserts – éclairs, macrons and tarts. At Sunday’s Gourmet on Snow, Tomi will be preparing an exquisite French dessert this is certain to inspire. 

Urh embarked on his career at Laško Castle, his thirst for knowledge later luring him to London. Regardless, he never forgets to return home and impress with his masterpieces. For a period, he was engaged with Atelje Restaurant, while today he works together with the young team of the boutique Skipass Hotel in creating dishes that take diners on an unforgettable experience. Urh will don his uniform on Tuesday, 19 March, at the Krvavec Terrace where he will be preparing creamy and flavourful dishes.