Erik Božič

I'm Erik, a chef with a lot of international experience in restaurants, bistros, pubs and with HNWI clientele. Throughout my career I have always focused on healthy eating, sustainable guidelines and green, plant-based cuisine, and I count Chef Tom Hunt as a major influence and mentor, who has been a profound influence on my understanding of sustainable cuisine. Nowadays, I am also working on developing the nutrition programmes of the Maha Private Medical Clinic, under the umbrella of which we also operate the Maha Bistro, where we help guests (and patients of the clinic) to move forward with respect to their own stay through nutrition. The concept of consciousness plays a big part in all steps of my work, so there are various constraints in my cooking: I am strict in avoiding refined sugars, I use a narrow selection of fats (mainly extra virgin olive oil, black cumin oil, etc.), and there is a strong emphasis on the healthy balanced meal factor (I am also a nutritional consultant).