Chef Nejc Seruga

I grew on a family-run hotel with a working farm in a rural part of Slovenia and being surrounded with spectacular produce, fish, and animals, grown on the farm, combined with amazing traditional cuisine.

After working in some of the best restaurants in my home country and completing my Master’s degree in Clinical Nutrition, I decided to move to New York and to work for some of the best chefs in the city.

I was lucky enough to get to spend a year and a half working as a Chef de Partie at Eleven Madison Park, a Michelin star restaurant, that was, during my time there, voted as the best restaurant in the world. While working with chef Daniel Humm and his team, I have learned what it takes to be the best at something and the pure dedication that excellence requires.

I would describe my style of cooking as super-seasonal, using locally sourced ingredients and preparing them in a way that highlights their natural flavor. After many years of solely focusing on techniques, I have now learned to treat simple vegetables as their own star of the show by giving them the respect they deserve.