Filip HOSEK

My professional path started at Institut Paul Bocuse in France where I studied culinary arts and hospitality management. Already there I had an opportunity to work with some great hospitality professionals from all around the world, and it's their background that made me realize how important it is to travel, meet new people and experience new cultures.

I spent over 3 years in France learning the standards of French cuisine and service both at school and in restaurants, which gave me a wide range of knowledge as well as flexibility from real catering environment. I was then looking for something new and decided to move over to Spain and work with Albert and Ferran Adria. I have learned a lot about creativity and commitment from them but also all the basics of their avant-garde cuisine.

After that I travelled to the Philippines where I worked as a chef mentor in a humanitarian project of the GK Enchanted Farm, the first Farm Village University in the world, putting my passion and skills for good use. The freedom I had there gave me a chance to improve people's skills and kitchen standards as well as to work on a variety of exciting projects. Helping local chefs and managers to bring a touch of excellence to their work helped me to understand how teamwork and enthusiasm can bring new opportunities to people even in such a poor country.