Born in Slovakia, I grew up in a place with a modest culinary scene. However, my mother’s exceptional cooking at home sparked my early interest in food. My passion for cooking was further ignited by Czech TV chef Zdenek Pohlreich, whose books and shows introduced me to the professional kitchen’s excitement and possibilities. This led me to spend much of my youth cooking, especially for my grandmother, which I cherish as some of my fondest memories. This early passion led me to pursue a formal education in culinary arts and hotel management in Slovakia, laying the foundational stones of my career. During my studies, I spent two summer seasons in Greece, which, while not significantly advancing my cooking skills, inspired me to travel and live independently.

In June 2016, freshly graduated, I embarked on a significant new chapter by moving to London, where I joined the team at Sketch Restaurant. Under the tutelage of Pierre Gagnaire and chefs like Herve Deville and Denis Bukin, I delved into a world of visionary cooking, absorbing every ounce of creativity and innovation that I strive to infuse into my dishes to this day.

Seeking new challenges and experiences, I moved to France for a few months to work at Baumaniere in Les Baux de Provence. The light cuisine, the use of olive oil, and cooking with ingredients from the restaurant’s garden in Provence were all incredible learning experiences.

Returning to London in 2019, I found my place at Leroy in Shoreditch, where classic French cuisine was reimagined with exceptional flair and creativity. It was here, with the freedom to express my culinary vision, that my creativity flourished. This period was instrumental in developing my creativity and style, thanks to the supportive environment and the head chef’s trust.

The COVID pandemic prompted me to seek new opportunities, leading me to Trivet in Bermondsey. Starting in a new environment was not without its hurdles, but determination and passion saw me rise quickly to the role of Sous Chef. Working closely with Jonny Lake and Isa Bal, I contributed significantly to earning the restaurant’s first and then second Michelin Star. Now, as the head chef, I continue to push the boundaries and lead our team towards new achievements.

Beyond the Kitchen

When I’m not in the kitchen, I still find myself gravitating towards food. I cherish dining out, whether it’s exploring the latest fine dining establishment or enjoying the simple pleasure of a well-made meal at a local café. These moments of solace and enjoyment are not just leisure activities but opportunities to learn and draw inspiration.

Travelling and discovering new countries and cuisines are also passions of mine. Each trip is a chance to immerse myself in different cultures, taste local delicacies, and bring a piece of those experiences back to my kitchen.

In quieter moments, I enjoy playing chess, a game that challenges me to think strategically and relaxes my mind. Swimming offers me a different kind of solace, allowing me to unwind and recharge.

My journey, both within and beyond the confines of the kitchen, is a testament to my love for culinary arts, exploration, and personal growth. I’m excited to share this passion with you through each dish I create and every story I tell.