Jon

He crafts his dishes using fresh local ingredients and modern French, Italian, and Nordic cooking techniques. Passionate about experimentation, he loves to incorporate exotic ingredients that harmonise with local flavours to create the perfect balance. He is particularly drawn to old local dishes as he enjoys reviving forgotten traditional recipes such as pear-filled dumplings (krapi) served with a sauce, and Borovška style dish made with Tepka pears.

From a young age, Jon Zupan was drawn to the kitchen, sneaking glances into bubbling pots while his mother cooked, although he admits he wasn’t exactly born with a wooden spoon in his hand. As luck would have it, he had the opportunity to work in a friend’s pizzeria during his final year at primary school. It was there that he discovered the dual nature of the kitchen – exhausting yet exhilarating. Driven by his thirst for knowledge, he pursued a culinary education at the College of Catering and Tourism in Radovljica, with the aim of becoming a chef.

He completed his practical training at the Astoria Hotel in Bled under the mentorship of Uroš Štefelin. After graduating from high school, he followed his mentor to Hotel Triglav Bled and later to Villa Podvin in Radovljica. As sous chef and Štefelin’s deputy, he played a key role in creating dishes, sourcing ingredients and managing kitchen operations.

Chef Jon Zupan draws inspiration from the Slovenian saying Življenje ni potica (Life is not a piece of cake) to emphasise that life is full of challenges and obstacles that we face every day, striving to make things better and easier.

Working in the hospitality industry is demanding, but it mirrors life itself. In the end, the hard work and dedication pay off, bringing satisfaction and a sense of fulfilment in what you’ve done, become, and achieved.

Jon Zupan’s culinary journey took him to Copenhagen, Denmark, where he honed his skills at the Michelin-starred Restaurant AOC and Restaurant No. 2. Upon returning to Slovenia, he took over as head chef at the Triangel Boutique Hotel in Gozd Martuljek in 2022. Leading a young and passionate team, chef Jon Zupan creates exceptional seasonal dishes while fostering creativity and a culture of continuous learning.

He remains committed to working with local suppliers and farmers, sourcing high-quality ingredients that have been regional staples for centuries.