Elevating Slovenian Gastronomy: The Vision Behind JRE-Slovenia’s Arrival
In this candid interview, we speak with a long-time ambassador of high-end Slovenian gastronomy about the story behind bringing the international association JRE – Jeunes Restaurateurs to Slovenia. He shares the motivation behind this important step, the challenges faced at the beginning, and the value of connection, knowledge-sharing, and intergenerational collaboration. This is not just a story about cuisine—it's one of values, perseverance, and a deep passion for creation.
What convinced you to bring JRE to Slovenia, and how did it all begin?
During my travels abroad and interactions with international colleagues, I came across the JRE association. I immediately sensed that this wasn't just another internationally recognized brand or organization—it offered something more. The colleagues I formed genuine connections with beyond Slovenia’s borders made it clear that they collaborated in the same way with other restaurateurs within the national and international JRE network. On top of that, the brand is an internationally respected benchmark of culinary quality, which made me realize how valuable the association could be for Slovenia.
Of course, the beginnings were filled with challenges. It took several years of effort to bring the association to Slovenia, and I often say that the society has become a part of me. Looking back, what stands out most is the positive energy we all brought to the shared project—perhaps that’s why so many of us have remained connected to this day.
"I always say – the association is a part of me."
How did you experience JRE when it first came to Slovenia, and how do you see it today? What are the biggest changes?
At first, JRE was primarily a benchmark for us all, but today, Slovenian restaurateurs within JRE are also setting standards for others. This professional solidarity was perhaps a new concept for us, especially in a somewhat closed and individualistic Slovenian society that wasn’t quite used to it. That’s why JRE brought us together in a unique way and helped us gain the confidence to stand shoulder to shoulder with our international peers. We’ve proudly and confidently placed Slovenian cuisine alongside some of the most established national culinary traditions in Europe and beyond.
Which JRE values resonate with you most personally, and how do you embody them in your own work?
What I value most about being part of JRE is the sharing of knowledge—especially passing on values to younger colleagues and the next generation. At Zemono Mansion, in the Gostilna pri Lojzetu, I’m privileged and incredibly lucky to experience this generational transition in real life, day by day, with my daughter Sara. Through the many challenges of our profession, we transfer knowledge not only in terms of cuisine and culinary techniques, but also in business management.
There’s a lot of bureaucracy that sometimes distracts us from the heart of gastronomy, but we must learn across generations how to keep that playful spark of curiosity and creativity alive—and bring it to the plate. I believe JRE is the kind of association that constantly reminds us, in one way or another, that top-level gastronomy must be built on positive energy, honesty, and the satisfaction of everyone involved in the supply and creative chain of our culinary story. And in all of this, we can rely on friendly support—even if it’s just a kind, encouraging word from a colleague facing the same challenges we are.
