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. 

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. 

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. 

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. 

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.