person

kitchen

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.
His cooking understanding was soldified after an essential encounter with the olive sort coratina in apulia with its plentifulness of antioxidants. In the restaurant l’echalote at the maritim hotel bremen he christened his style the “neue bremer wohlfühlküche” the “new comfort kitchen of Bremen” and harvested fast successes with his unusual progressive orientation with regional down-to-earthness. his enthusiasm for food marketing and events made him a trend scout for hotels. various guest cooking events and incentives steadied this fundament.

From this spark arose many restaurant openings and creative solutions. aleksander zupanc found constant mention in every established gourmet guide during his stations as headchef. lastly with 14 points in the gault millau.