Jure

Jure Brložnik, chef and creator of one of Slovenia’s smallest restaurants, which he runs together with Maja Miško, says he likes to be the centre of attention, which he certainly is as the host in his own home. Life has taken Jure in different directions, but he decided to leave his job as a graphic designer and web programmer and become a chef.

He decided to fulfil his childhood dream and joined Marko Pavčnik at his restaurant Pavus to learn the art of cooking. He continued his culinary training at the Mak Restaurant with David Vračko and across the border in Kitzbühl, Austria, where he joined the team of chef Stefan Lenz at the Tennerhof Hotel.

Although he is not a vegetarian, he is particularly fond of vegetables, because, as he says, they call for more love, attention and energy. Especially in desserts. It is important to him that the flavours in a dish are pure and distinctive. That is why he also wants to attract the nearby food producers, especially the smaller ones, who have a similar story to his and Maja’s.

Jure is a perfectionist and an aesthete who strives to place every item on the plate where it belongs and where its purpose is. He wants to be prepared for every possible scenario in advance, even though he knows that something unpredictable can always happen. And when it does, he must improvise.

Jure believes that only ingredients that add flavour should be on the plate. He does not serve foam or similar elements that add nothing to the dish.

Jure likes to listen to loud music while preparing food because it gives him the energy to create. His favourite Slovenian bands are Big Foot Mama, Mi2 and Magnifico. He also looks for inspiration in the creations of other chefs. One of the Slovenian chefs he admires in particular is Igor Jagodic, the chef at the Strelec Restaurant at Ljubljana Castle, which was awarded a Michelin star in 2022. Abroad, the chef who inspires him most is Sergio Herman, the third and youngest chef in Dutch history to be awarded three Michelin stars.

He also learnt his cooking philosophy from one of his fellow Slovenian chefs, namely: “Always take the time to create a foundation on which to build.”