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About chef

Uroš Fakuč has creative ideas with which he turns dishes into lust, experiences that allow him to experiment with flavours and ingredients, and traits that make him a chef.

He used to practice football as a young boy and he says that many of the things he learned then come in handy today; “I know how to win, lose, persist and cooperate with a team. And particularly I learned that the more you practice, the better you become.” Like in cooking. The more you learn, the more you know; the more you test, the better you are. That is why it is important that cooks have an open mind and are open to the world around them. His advice to young future chefs is to travel a lot and study abroad.

Favourite dish

Fish

Olive oil and fleur de sel are sufficient to create a fantastic taste.

Favourite ingredient

Fleur de sel

Perfect for the final touch, as it is so tiny and light that it just melts on a fish.

Cooking was his teenage passion. His kicked off his career elsewhere, in the hotel industry, although he was later completely consumed by cooking. Or better yet: Uroš took over the kitchen. He opened the restaurant at a place where his parents used to run a butcher’s shop with a deli and a bar. Fifteen years later, he also opened a boutique hotel. Today, Uroš is living his dreams – work, fun and free time, all at once.

Photo: Dam Restaurant archive

I learned the most from Marchesi, the first chef in Italy to get three Michelin stars.

The famous Gualtiero Marchesi is considered to be the founder of modern Italian cuisine. His cuisine made such an impression on Uroš that it became the basis of his cuisine. We refer to pure tastes, high-quality fresh ingredients and the Mediterranean temperament. Modern Mediterranean food is the key principle in his cuisine: “Transformed cooked potatoes become potatoes filled with potato cream and truffles,” he explains his view of the traditional, which becomes modern with various techniques and raw ingredients.

Photo: Dam Restaurant archive

You must have enough passion and time so that you don’t have to watch the clock.

A long-time member of the prestigious association JRE (Jeunes Restaurateurs d’Europe), an organisation that brings together 350 young chefs from all over Europe, says that a good cook is distinguished by a set of characteristics: “Hygiene, creativity, punctuality and organisation are crucial. And persistence and passion for what you do. It is also good to be a visionary, although not everyone achieves this. Talent doesn’t hurt, but you need experience in order to learn.”

His family’s support also plays an important role. They live with Uroš’s guidance and his passion for cooking every day, even on holidays. They travel a great deal and choose the destination based on the typical cuisine that prevails there and interests them. “My children and wife are the best critics. Particularly children who always say what they feel at that moment,” says the chef, who always offers his new dishes to his family first.

Uroš is a visionary who pushes the boundaries – with dishes that reflect his imagination and boldness, the quality of raw ingredients he brings from a nearby farmer or Naples, and with projects and ideas based on the satisfaction of his guests. One such example is breakfast. Guests choose half of it from the buffet, while they can order the other half à la carte. This is known as a new level of indulgence. Uroš’s level.

Photo: Ciril Jazbec, Tent Film