Timi

Everything chef Timi does, he likes to do without unnecessary filler, including cooking. His approach is unburdened and open-spirited. He does not like the set, traditional paths and techniques, he prefers combining techniques and flavours from his own imagination, experience, travels and memories. He is a big fan of Southeast Asia, its philosophy and the ways they prepare food there. He believes that their approach is quite similar to that of more remote and inaccessible places in Slovenia. He sees the connection in unaffectedness and simple ingredients, which nevertheless produce full flavours and textures.

He started working in a kitchen as a teenager, of course by the sink full of dirty dishes. His culinary journey then took him up to Ljubljana Castle, to the Strelec Restaurant, where he created dishes under the guidance of chef Igor Jagodic. He continued his career at the Atelje Restaurant with chef Jorg Zupan, then went to work with one of the best Slovenian butchers, Marko Butalič, for a year in order to learn how to handle meat in any form. In 2020, he and two like-minded friends opened the Zanoodle Bistro in Ljubljana, where they serve noodles, soups and all sorts of dishes based in traditional and less traditional Asian and Gorenjska cuisine. He joined the Majer’ca Hotel’s team in 2023.

If you know that you are doing something well, if your heart and soul tell you that you are on the right path, follow it. If you don’t succeed the first time, the hundredth you will. Only time will show the true picture. You must not let any critic, neighbour, outside observer or friend make you doubt your work. Only your soul and heart know what is right.

He loves anything juicy, spicy, salty, unusual and simple. But most of all soups. All kinds of soups, especially those with plenty of different ingredients. He likes to highlight pho, ramen and other variations of the Southeast Asian soups with fish, offal and so on. In his cooking, he advocates simplicity and values dishes that do not require a whole person and a lot of time to prepare.

After many years of gathering experience, chef Timi returned to his native Bohinj and rediscovered his roots. He chose the flavours of Julian Alps as the main elements of his cuisine. Bohinj is the source of his ideas and his passion, it is his heritage and a great challenge.