Chef Janez Bratovž – Creates Wonderful Mediterranean Cuisine with a Hint of International Flavors

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Chef Janez Bratovž is a very talented chef who creates wonderful Mediterranean cuisine with a hint of international flavors coming from France, Italy, and his beloved Slovenia. He is the owner/head chef of the popular Restavracija JB of Slovenia, and through his cooking skills honed by years of being in the culinary industry, he not only made a name for himself in his country but also made his mark in the culinary world. His restaurant’s addition into the San Pellegrino list of top 100 restaurants is enough proof of his talent. This year, they are at the 89th position.

Chef Bratovž was born in Slovenia, and it was in 1975 when he was only 13 years old that he started his journey towards being a chef. He was enrolled at a hotel and culinary school in Ljubljana; however, he was a bit of a rebel. His teachers would often tell him that he had to master as many recipes that he could, but he would always answer that he prefers to master some and add his own culinary personality to his creations to give strength and character to his cuisine. At a very young age, he already wanted to make his creations unique from the rest, and he also already has the beginnings of his own culinary philosophy.

When he graduated from the school, he went to Austria and found work in the kitchens of Tschebull Inn. He stayed there from 1987 to 1992 before going back home and finally opening his own restaurant, called JB. The restaurant was small, only having four tables, but, pretty soon, people began noticing his distinctive cuisine. However, what he knew was not enough for him that he took short courses in the kitchens of some of the best chefs in the world. He went to Monaco where he worked in the kitchens of Louis XV and got to work with Chef Alain Ducasse, and he also went to Bergamo, Italy where he worked in the kitchens of Da Vittorio. He also went to the United States and Austria to learn from their chefs.

During the Spanish culinary congress, the Madrid Fusion, he met Chef Ferran Adria and was inspired by his molecular gastronomy. He took inspiration from this innovative culinary style and brought it home with him and into his restaurant’s cuisine. Pretty soon, foams appeared in his dishes.

The chefs he got to know may have influenced his cooking style in so many ways, but if there is one thing that he keeps true to is that a good dish is made even better by, first and foremost, respecting the products produced by the land and by respecting tradition. His cuisine at Restavracija JB speaks of both, and through his exemplary culinary skill and obstinate nature, he has elevated his cuisine to international levels, earned the respect of the culinary world, and has received numerous praises, recognitions, and awards for his efforts.

Janez Bratovž’s Fennel in Cream Sauce

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