David Žefran

Chef David Žefran's culinary philosophy is deeply rooted in his Slovenian upbringing and a profound respect for nature and simplicity. Raised on a farm, he developed an early passion for fresh, natural flavors, which he infuses into every dish with warmth, nostalgia, and comfort, harkening back to childhood memories in the kitchen with his grandmother. His core ethos centers on seasonality, sustainability, and meticulous attention to detail, emphasizing the reduction of food waste and responsible gastronomy. His approach to ingredient sourcing is hyper-local, with a commitment to a 150 km radius around Milka. He employs a "concentric circle strategy" to assess and collaborate closely with local and regional producers, often working to elevate their quality to meet Milka's stringent standards. This includes innovative practices like transitioning to reusable glass bottles for dairy supplies. Žefran believes that quality must always precede ideology, ensuring that sustainable practices never compromise the dining experience. He explicitly avoids exoticism, focusing instead on deeply understanding and exploring the potential of indigenous ingredients, reflecting Slovenia's unique biodiversity. Beyond the plate, Žefran views the restaurant as a holistic entity, influencing society through its decisions. He champions fair treatment of staff, reasonable working hours, and a safe environment as interconnected and equally vital to environmental responsibility. His vision extends to nurturing a constructive work ethic and mentoring future generations, allowing Milka's values to spread tangibly as staff move on to new projects. Ultimately, he aims to create an exceptional dining experience that combines the nurturing care of a childhood home with the relaxed enjoyment of a friend's place, where guests feel taken care of, comfortable, and eager to return. The restaurant's mountain setting instills humility, a constant reminder that nature's majesty far surpasses any human creation. Chef Žefran's technical style is characterized by improvisation and a focus on extracting maximum flavor from humble, local ingredients, particularly vegetables, adapting swiftly to seasonal changes. Although self-taught, his experience at Frantzén in Sweden refined his vision for hospitality and teamwork. He strives for clarity over clutter, refining dishes rather than overwhelming them with unnecessary complexity. Techniques are a means to an end, serving to amplify emotion and tell an identity story rather than being the essence of the dish itself. His plating and flavor approach are designed for a coherent progression and lightness throughout Milka's nearly twenty-course tasting menu, evoking a tangible sense of the Alpine region with intensity that is always restrained and balanced. His tasting experience is a journey, beginning on the terrace with mountain views, transitioning to the kitchen for an aperitif shared with the team, and culminating in the dining room. The dishes are presented by the kitchen team, emphasizing a shared project and continuous dialogue with guests. Legendary signature dishes include: * **Bear and Beetroot**: White beets marinated in spruce vinegar, accompanied by a sauce made from bear fat, which lends depth, roundness, and a subtle wild note, showcasing integral and responsible use of raw materials. * **The Pumpkin (Squash dish)**: A deeply personal dish featuring crispy pork rind, chili jam, smoked quince, reduced whey, chestnuts sliced into thin shavings, and fermented physalis sauce, reflecting his heritage and evolution as a chef. * **Danube salmon with cucumber and potato**: A dish playing on freshness and delicacy. * **Spelt with snails and wild garlic**: Highlighting grain depth and herbaceous notes with a rare balance of rusticity and precision. * **Trout with zucchini and sauerkraut**: A crisp dish built on controlled acidity and precise cooking techniques. * **Venison with capers and green bell peppers** and **Wild boar with eggplant and blackberries**: Game dishes evoking the mountains with restrained intensity. * **Sour milk with tomato and tulsi basil** and **Sorbets with sunflower seeds and hay**: Subtle, sensory courses maintaining narrative coherence. * **Doughnuts fried in pork fat**: A warm, immediate, comforting anti-dessert that brings the meal back to its essence and memory, consistent with the overall journey.

Career

• Culinary experience at Frantzén, Sweden
• Chef and Co-owner at Milka, Kranjska Gora