Head of the Kitchen
Andrej did not enter the high cuisine of Tri lučke by mistake. Ever since he was a little boy, he knew he wanted to become a chef. He was inspired to cook by his mother, who is also a professional cook. Today, he creates our offer and enriches it with more than 15 years of experience working in various restaurants at home and abroad. He honed his knowledge in Slovenian hotel kitchens, trained in a Michelin * restaurant in Vienna, collaborated with top Slovene chefs, and honed his innovation by running the kitchen in Bine Volčič's bistro.
Dedication to cooking is also praised by his friends when a simple picnic turns into a feast of selected dishes. The sharpest critic will certainly be his few-month-old daughter, whom he will pamper and challenge with his homemade creations.
Sommelier, Head Waiter
He began his catering career by attending the secondary school for hospitality and tourism in Novo mesto, and then continued his education at the higher professional school for hospitality and tourism in Bled, where he also successfully graduated. Rok is a 1st level sommelier, he has also successfully completed the 2nd level WSET (Belvin Wine School). In his 15-year career, he led the service at Otočec Castle and the restaurant at Terme Dolenjske Toplice. He also took part in some major sommelier competitions. The 2nd place at the competition "the best Sommelier of Slovenia" in 2010 in Strunjan is worth mentioning. He enjoys working in the service and feels a great challenge in combining wine with food. Sommeliering fulfills him!
He loves to be different and provocative with a touch of boldness while he tries to catch the harmony between wine and food.
Gregor’s cooking journey began at home, where they always ate well. He wanted to continue this tradition himself, as he soon found that cooking suited him. He has many years of work experience. After finishing school in Novo mesto, he gained his first experience at Restaurant Splavar. Then he tried as a kitchen manager at the Bizeljsko Wine Shop, then at the Kmečki hram in Kostanjevica na Krki, at the Hotel Terme in Terme Čatež and finally again at Splavar.
Throughout his career, he sought new challenges and tackled them to the best of his ability. Otherwise, for him, cooking is more of a mission than a profession, he very much enjoys.