hruska 2018

Juraj Hruška,
Executive Chef

Creative chef Juraj Hruška designed unique á la carte menu. He is fixed star at the Slovak gastronomy scene and he prepares the extraordinary specialities with his great team.

Juraj Hruška is one of the first members of Gourmet club. He worked in France, Czech Republic, Ireland and he got valuable experience by many chefs awarded with Michelin Star in Europe, for example by Maríe José San Román in Spanish Alicante, Angelo Troiani in Rome and Joachim Wissler awarded with 3 Michelin stars in German Restaurant Vendôme which is the 12. best restaurant in the world as well.

He graduated Yves Thuries Culinary Academy – school for professional chefs awarded with international certificate. Juraj got more certificates and awards from international gastronomic competitions.

Juraj Hruška specializes in French cuisine, Fusion New Wave, Finger foods, Tapas, live cooking and workshops, presentations and TV shows as well. He has certified record in the Slovak publication WHO IS WHO and he is member of the Rotary Club Košice.

dominik baloga

Dominik Baloga,

He worked in more top hotel restaurants, including Hotel Zlatý Dukát, DoubleTree by Hilton Košice hotel and Harley´s steak house in Prešov. There he got to know culinary art and fashion cooking trends, which he follows and tries to hone as well. That is the reason why he regularly attends prestige Rheingau Gourmet & Wein festival in Germany, where attends the top michelin gastronomy from all around the world.

Dominik Baloga is graduate of specialized workshops focused on steaks and seafood preparation. He got medal success in the salmon filleting and oyster opening competitions. As he says, his job is his hobby and he likes to learn new things.

lukas kascak

Lukáš Kaščák, Sous-chef

His hobby is international cuisine, what he discovered during his studies at internship at Cyprus and later at British islands, where he worked as Chef de Partie at Auberge restaurant and in the Hotel de Havelet and as Junior and Senior Sous-Chef at the Hotel Fermain Valley. In Slovakia he worked at Boutique Hotel Maratón and Kom´in Brewhouse in Košice.  

Led by michelin chef Christoph Vincent he discovered the glamor of French cuisine. He likes nordic countries cuisine, especially because of using quality nature products.

vladimir feldman

Vladimír Feldman, Cuisinier

Born in Košice he started his career after studies at Hotel Yasmin and other valuable experiences he got in Château Appony****, where he worked 3 and half years.

The modern gastronomy is something what he likes mostly.

Carolina Garcia

Carolina Garcia, Pastry Chef

Carolina Garcia worked at Mexico, at Hotel Burj al Arab in Dubai, at Miami and in DoubleTree by Hilton Košice. Work on three continents allowed her to get to know worldknown desserts, which she prepares for Café Slávia. She will continue in the tradition of wellknown cakes in Slávia. She takes care for traditional desserts as well, where we can expect interesting design thanks to her rich experience. Her job means everyday lifestyle for her.

Carolina always follows and aplicates new trends and techniques. She likes the diversity and variety of textures, flavors and shapes of desserts. In addition to Pastry Chef job at Slávia she works in our sister restaurant ZORE as well.