Captivated by the kitchen atmosphere

This award has put the crown on of 50 years of hard work, and its value is even bigger owing to the fact that I have received it after predecessors who are all respected representatives of the profession.

– Hospitality and gastronomy – which is more important to you today?

I have a university degree in hospitality, I am not a qualified chef but I have spent a lot of time working with chefs over the last 50 years. I manage, create opportunities and provide the conditions for my staff to work – I am a managerial type of leader. Most of all I love events where I can satisfy my creative passion and experience the pleasures of delivering quality.

– What is a good restaurateur like?

Those who have been captivated by the kitchen atmosphere and have become addicted to the profession. The ones who live for the satisfaction and appreciation of their guests. Professionals who can constantly change, innovate and create, and want to pass on their knowledge!

– How do you motivate your staff?

I give my team ideas and it is their task to work with them. I embrace the philosophy Brillat-Savarin: discovering a new dish is more beneficial to humanity than discovering a star.//