Lozorno, Bratislava, Slovakia
Starting to work in Hospitality at age of 15 in addition to my education. Best experience in Hospitality was Red Monkey Group, starting in Paparazzi restaurant, UFO and Mama and Papa. My path was set in Sydney, Australia where I worked and studied. I found out my different approach to gastronomy in a 2**Michelin Star restaurant Taubenkobel, Austria as a chef the rang. After a 4 year experience as a Hotel Director of a 3* Hotel Divoka Voda, Čunovo, decide to run my own company. In our company we run project such as Glutenfreeaks - Food truck, Stupava Mlyn and Comprehensive Hotel and Restaurant Management. After a long years in Restaurant, Hotel Business and food truck company, I realized that meat will not be sustainable for our planet in the long run, so I started developing a project with a plant-based meat. ...So let's start.
Starting a kitchen and bar project in a 400 year old mill. Situated in a beautiful park of the small city of Stupava, near Bratislava. Offering food such as burgers, tortillas, salads, fresh fish and vegetarian.
The idea of creating only Gluten-Free food was 4 years ago. I wanted to have a wide range of customers, so decided to open a Food Truck where I can visit my customers at Festivals, Concerts and Street Food Parks. So I created a Gluten-free Food Truck GLUTENFREEAKS. We cook for people who have celiac disease or even those who have eliminated gluten from their diet. Then there are those who do not know that we cook gluten-free and that they like our food. Glutenfreeaks operates for the fifth year after festivals, street food events. We also offer vegetarian and vegan food. We keep our menu unchanged, but we adjust the food according to the seasonal order, so that we can differentiate ourselves and bring change to our regular customers.
Responsible and sustainable plant-based food. Building a food factory with minimum CO2 Foot Prints. Developing, creating plant-based products for Food and Hospitality Industry and to direct customers.