Uroš Štefelin

Uroš Štefelin's culinary philosophy is deeply rooted in the revival and modernization of traditional Slovenian, particularly Gorenjska, cuisine. He is a passionate advocate for preserving and elevating his region's gastronomic heritage, viewing it as the "only correct way" of cooking. His core ethos centers on taking forgotten Slovenian ingredients and dishes, updating them with modern ideas and techniques, and sharing their life stories to reveal the richness of his homeland. This approach aims to instill pride and self-confidence in Slovenians regarding their traditions, natural bounty, and respect for nature. He staunchly adheres to a local-first principle, explicitly banning exotic ingredients from his kitchen. Instead, he demonstrates how creative combinations of various Slovenian ingredients can yield unique and interesting flavors, dismissing the use of unfamiliar elements merely for a "wow effect." His commitment extends to proactive ingredient sourcing, cultivating his own kitchen garden, and forging strong relationships with neighboring farmers. He actively seeks out and supports local producers, helping them formalize their operations and creating platforms like the "Podvinska tržnica" (Podvin market) at his restaurant to connect them with guests. A cornerstone of his vision is the preservation of indigenous ingredients on the brink of extinction. He famously brought back "polenta trdinka" (a local corn variety) and "tepke" (small heritage pears), the latter of which he's utilized in countless ways and even celebrated with a dedicated festival, thereby creating a market for these forgotten treasures. His work also involves transforming traditional dishes, often perceived as "heavy" or outdated, into contemporary, appealing forms that satisfy modern palates while honoring their historical essence. He is a proponent of a "new Slovenian cuisine" that is authentic, healthy, and deeply connected to its place. Chef Štefelin's technical style is characterized by the application of modern culinary ideas and techniques to traditional Slovenian recipes, elevating them to a higher level. He focuses on reinterpreting classic Gorenjska dishes, transforming their presentation and texture to suit contemporary tastes without losing their authentic character. His approach to flavor is grounded in the belief that true culinary excellence comes from the harmonious combination of local, high-quality ingredients, rather than the surprise of exotic spices or raw materials. He emphasizes that the "essence is in the taste and combination of ingredients," and while presentation is important, it should never overshadow the flavor profile. He is known for championing and creatively integrating once-forgotten Slovenian ingredients into his menus. His most legendary contributions include the revitalization of the "tepke" pear, which he uses in a multitude of innovative dishes, and the preservation of "polenta trdinka." Specific signature dishes mentioned include: - Gorenjski zajtrk (Gorenjska Breakfast) - Zeliščna juha in kruhek z žabjimi kraki (Herbal Soup and Bread with Frog Legs) - Sirni bandeljc (Cheese Pouch/Bandage) - Ribji brodet po naše (Fish Stew Our Way) - Goveja rebra s čompami (Beef Ribs with Potatoes) - Medena zloženka s Šlibarjevimi jagodami (Honey Layer Cake with Šlibar's Berries) - Zapečene palačinke s tepkami (Baked Pancakes with Tepke Pears) - this dish directly highlights his signature ingredient.

Career

• Chef at Vila Podvin, Radovljica
• Chef-Owner at Hiša Linhart, Radovljica