With two freshly-minted Michelin stars, Hiša Franko - the restaurant helmed by Ana Roš, the chef leading a new movement of Slovenian gastronomy - is looking for new talented, curious food professionals to join its team.
Run by Ana Roš, who is largely credited with putting Slovenia on the world’s culinary map, Hiša Franko is a modern reimagining of the traditions and local environment of the lush Soča Valley – harsh, remote, but breathtakingly beautiful. Working there would mean a full immersion in the environment and foodways of a part of Europe on the frontier of east and west, and an unspoiled country that is surely one of the continent’s hidden gems.
Towering mountains give way to verdant valleys and roaring rapids in a landscape that is Alpine in nature and bountiful in fresh natural produce. It proves the essential raw materials for Roš to work with in crafting food of true excellence.
It was here in this landscape that chef Roš retreated with her team during the pandemic for ethnobotanical research, to study and learn about the terroirs that inspired a new range of food products as well as informing the cuisine at Hiša Franko.
While somewhat remote as a location, Kobarid is within easy reach of the country’s capital Ljubljana as well as the Italian border and the cities of Venice, Udine and Trieste.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.