{"id":29172,"date":"2020-06-15T06:39:00","date_gmt":"2020-06-15T04:39:00","guid":{"rendered":"https:\/\/the-slovenia.com\/?p=29172"},"modified":"2020-06-12T10:55:58","modified_gmt":"2020-06-12T08:55:58","slug":"what-does-marko-pavcnik-think-about-the-michelin-guide","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/gastronomy\/restaurant-awards\/what-does-marko-pavcnik-think-about-the-michelin-guide\/","title":{"rendered":"What does Marko Pav\u010dnik think about the Michelin in Slovenia?"},"content":{"rendered":"

Marko Pav\u010dnik was first made head chef at the age of 19 at various restaurants that thrived while he was cooking, and in 2011 he took over Castle Tabor.<\/h2>

Today we asked Marko Pav\u010dnik what he thinks about the arrival of the Michelin Guide to Slovenia. <\/h2>

After the training period, he worked in many restaurants – climbing the ladder of kitchen hierarchy. Marko Pav\u010dnik<\/a><\/strong> entered several competitions at the Slovenian Convention of Catering and Hospitality and is successful in winning silver and gold medals. His success doesn’t go unnoticed and he was invited to join the Culinary Olympic Team of Slovenia. He won two gold medals and two bronze medals with the Olympic team in 2010. In 2013 Grad Tabor<\/a><\/strong> where Pav\u010dnik cooks at, was invited to join Jeunes Restaurateurs d’Europe.<\/a><\/strong> His cooking philosophy is to cook from local, traditional sometimes even wild ingredients, and using modern cooking techniques, try to emphasize the flavor of the ingredient, get new textures, new combinations. Marko Pav\u010dnik is always looking for full flavors of the plate.<\/a><\/strong> <\/p>

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