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A wooden spoon instead of a computer
Chef Gorazd Marksl leads his kitchen team with passion and dedication. He ended up in fine dining almost by accident. It was love that brought him into the kitchen. The first step was love for his wife Vesna, who comes from a family of restaurateurs. After many family celebrations around food-laden tables, the former IT student became more and more interested in gastronomy.
Any type of pasta! Unlimited combinations and flavours.
Gorazd believes it gives dishes the final touch.
He started out in the kitchen under the guidance of his father-in-law Vlado. First, he was cleaning fish, shellfish and vegetables, but he soon discovered a new love, love for culinary art at a higher level.
Despite lacking a formal education in hospitality, Gorazd honed his cooking skills through hard work, independent learning and Vlad’s mentorship. He also pursued his passion in his free time, reading various cooking books and visiting numerous restaurants. Maintaining interest and exploring flavours turned him into a real chef.
»You cannot expect a superb dish without a good ingredient.«
Fresh, premium ingredients are extremely important at the restaurant famous for its raw fish dishes. Chef Gorazd swears by seasonal food and devotes particular attention to their origin. He knows that the best food offered by the Adriatic and produce from local farmers should not be tampered with too much – they should speak for themselves.
Gorazd Marksl started out in the kitchen under the guidance of his father-in-law.
He loves to explore new culinary techniques that allow him to develop and enhance flavours. His inspiration for cooking is drawn from books by combining and blending different recipes, adding his own personal touch to each of them. He translates his creativity into dishes inspired by experimentation in the kitchen and collaboration with his team, trying out new recipes late into the night while sharing a bottle of excellent wine.
Gorazd’s cuisine relies heavily on seasonal ingredients and gifts from the sea, whatever is available at a given moment. He is also committed to using each ingredient as a whole. For example, he does not just cut out the finest fillets, but makes stock from the bones, serves the cheeks in a fish soup and uses the remaining meat for the house pâté.
Foto: Dean Dubokovič, arhiv Restavracija Topli val
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