Gregor Jelnikar

I'm inspired by seasonal ingredients with culinary influences from around the world. Philosophically, I am closest to French and Asian cuisine, but lately I have also been paying a lot of attention to pickling and fermenting, and to cooking according to the so-called zero-waste concept, i.e. cooking with as little waste as possible. More than 10 years of experience in all "cooking stations" and the last 2 years as owner of the restaurant Georgie bistro. I have cooked and hosted in various Slovenian restaurants such as Strelec, Vila Podvin, Hiša Linhart and Pavus. Besides cooking, my passion is also wine, I have completed my Sommelier Level 1 and WSET 2 and 3 courses.