Gregor

Chef Gregor Jelnikar is excited about seasonal ingredients of verified origin and seeks culinary influences around the world. He operates in accordance with the zero waste principle. French and Asian cuisine are close to his heart, and he dedicates a lot of attention to preserving and fermenting.

Jelnikar has always felt a passion for food and wine. He started cooking at an early age; first, for his parents, who spent a lot of time at work. After completing secondary school, he immediately ventured into a kitchen in a restaurant in his hometown, where he learned the basics, and then went to Ljubljana. He settled in Monstera Bistro, owned by the chef Bine Volčič, as he had an affinity for Volčič’s approach to zero waste, but at the same time it also enabled him endless creative possibilities. Jelnikar maintained a similar approach in his own Georgie Bistro where he continues discovering numerous culinary combinations.

Little things that may seem irrelevant result in a success or a flop. This is revealed rather quickly in the kitchen. If a chef is not paying attention to the detail when following or creating a recipe, the end result may be completely different than expected. Such a mentality is also passed on from the chef to his employees and students in practice. It can be a guideline for success in life.

After several years of working in Monstera, Jelnikar took over its management when chef Volčič decided to move to the Goričko Hills. All this time, Jelnikar nurtured and developed the idea of owning his own restaurant. His wish came true in January 2023 when he opened Georgie Bistro with a well-coordinated team.

Jelnikar continues to transform his numerous inspirations into culinary creations. He has the deepest respect for sour cabbage among traditional Slovenian ingredients, but also adores tomato. He likes to include the flavour of home-grown tomato in his dishes. All their lives, his parents have been growing tomatoes from the seeds that originated from the time before the Second World War when the first attempts at genetic engineering of vegetables, particularly tomato, began.