Uroš Fakuč

Chef Uroš Fakuč is a true culinary visionary, dedicated to crafting a comprehensive gastronomic experience for his diners. His core ethos is deeply rooted in modern Mediterranean cuisine, drawing profound inspiration from the region's pure tastes and vibrant temperament. Fakuč challenges himself with top-tier ingredients and bold, yet thoughtfully balanced, combinations, always striving for elegance and equilibrium rather than ostentatious display. He views traditional dishes not as static entities, but as canvases for contemporary reinterpretation through innovative techniques and raw materials. A cornerstone of Fakuč's philosophy is an unwavering commitment to ingredient sourcing and traceability. He invests considerable time and energy to ensure ingredients are impeccably fresh and their origins are known, from the breeding of fish and the handling of the catch to the pressing method of olive oil. He cultivates vegetables in his own garden and procures other quality ingredients from nearby farmers or as far as Naples, always prioritizing the finest olive oil and excellent Slovenian salts like fleur de sel. Fakuč's overarching vision extends beyond the plate; it encompasses the entire guest experience. He champions an open-minded approach, encouraging constant learning, travel, and experimentation among aspiring chefs. For him, cooking is a relentless pursuit of perfection, mirroring lessons learned in football: the more one practices and learns, the better one becomes. He embodies this as a visionary who consistently pushes boundaries through imaginative dishes, superior raw ingredients, and innovative guest satisfaction projects, such as a unique à la carte breakfast offering. This dedication ensures every culinary journey at Dam is infused with his passion and precision, elevating even everyday elements to an indulgent level. Chef Fakuč's technical mastery is characterized by a minimalist approach to raw ingredients, where interventions are precisely conceived and executed. His style is elegant and balanced, focusing on sophisticated techniques to modernize traditional Mediterranean flavors. He experiments extensively with ingredients and tastes, favoring bold, unusual, and occasionally exotic combinations. However, these are never loud or garish; instead, they are meticulously balanced to allow small, delicate details to coalesce into a perfect, harmonious whole both visually on the plate and texturally in the mouth. Plating is artful and thoughtful, reflecting his imaginative vision. A distinct emphasis is placed on seafood, with flavors expertly enhanced by the finest olive oil and premium Slovenian salt. Among his most acclaimed and legendary signature dishes are: * Tuna with squid ink, potato puree and wasabi * Egg wrapped in squid ink with cream of truffle (also presented with courgettes) * Potato that wanted to become a truffle (inspired by Massimo Bottura) * Smoked grilled octopus * Chocolate, salt flakes, extra virgin olive oil and orange (signature dessert) * Mille-feuille with fresh cream, olive oil and strawberry sorbet

Career

• Owner and Chef at Dam, Nova Gorica