Sebastjan
Plevčak
Chef at
Restaurant Seven
Combines Slovenian tradition, local ingredients, and innovative techniques into a sustainable and inspiring culinary experience.
Photo: Sedem archive
About chef
Chef who turns celery into a story of the future of Slovenian cuisine.
Sebastjan Plevčak believes that cuisine should go beyond mere food preparation – it should be a story that connects producers, nature, and the next generation of chefs.
Favourite dish
Pasta
Through their warmth and sincerity, they continually show that true cuisine lies not in complexity, but in honest flavors and the lasting impression a dish leaves on the guest.
Favourite ingredient
Celery
It reflects his culinary philosophy: to bring out the most from the simple and show that even seemingly humble ingredients can shine when treated with respect and creativity.
Cuisine should be a story that connects producers, nature, and the next generation of chefs.
Sebastjan Plevčak
Chef
His style is rooted in respect for Slovenian heritage, always enhanced with modern techniques and artistic presentation. Local and seasonal ingredients take center stage, used with a focus on sustainability and authenticity. His philosophy of “less is more” is reflected in the way salt and pepper accentuate, rather than overpower, the natural character of each ingredient.
Photo: Sedem archive
Photo: Sedem archive
Photo: Sedem archive
01/03
When cooking becomes an expression
Where knowledge and youthful creativity come together in culinary stories
Mentorship plays a special role – over 700 students from 13 countries have taken their first professional steps at the restaurant. This international collaboration enriches the kitchen and brings diversity that is reflected on the plates.
Through their dishes, they aim to evoke in guests a sense of reconnecting with their roots – memories of home-cooked flavors, tradition, and a connection to nature that may have been forgotten. The cuisine is a journey back to the essentials: simplicity, honesty, and respect for ingredients. At the same time, contemporary interpretations of these roots allow guests to experience something new – where tradition and innovation meet on the plate, creating an experience that is both familiar and surprising.
Photo: Sedem archive
Chefs
