aleksander zupanc

The growing up with an unusual combination of styrian-mediterranean kitchen, set the course for aleksander zupanc’ culinary affinity. Intensified in Switzerland in the carlton hotel st. moritz, in the castle gymnich near cologne and in pades restaurant in verden. During his work as headchef in the meierei im bürgerpark, a dependance of the parkhotel Bremen, he was enabled to experience some mallorquine wanderings which sparked the passion for this cuisine with its oriental influences. more