He has over 15 years of professional experience in the field, and has always had a passion for cooking. He is open to learning new cultures and cuisines, and thrives in a fast-paced environment. And he is always ready to face new challenges. Chef Kaloyan graduated from an international culinary school in 2014, and during his studies he completed two internships abroad – at “Market by Jean-Georges” in Doha, Qatar and at “Jean-Georges Steakhouse” in Washington, USA.
Still very young, he had the rare opportunity to work on three different continents, allowing him to contact and learn from renowned European, American and Asian chefs. Before joining the team at the Institute of Culinary Arts at the Graduate School of Management, where he has been for 3 years, Chef Kaloyan worked for 5 years in Norway, including as Sous-Chef to Geir Skeie, winner of the most prestigious world Bocuse d’or culinary competition in 2009. This invaluable experience helps him successfully adapt different tastes, aromas and ingredients, allowing him to express and demonstrate his skills in a wide range of national cuisines from different parts of the world.
Working all over the world, Chef Kaloyan has managed to develop solid communication and organizational skills, as well as the ability to successfully train his students. Organized, creative and innovative in his presentations, he has the talent to use products and ingredients in the most efficient way possible, with minimum costs and without wasting time. His rich professional experience leads Chef Kolev to great successes. Just some of his recent achievements are 2nd place for Best Team at the Culinary Cup of Bulgaria 2018, 3 gold medals at the International Culinary Competition in Ayden, Turkey in 2018, 1st place for “Most -good international chef” and the bronze medal for “Best International Team” at Gastromak 2018 in North Macedonia, as well as the gold medal for “Best Chef of the Year” at the 11th International Culinary Competition in Southern Europe, which took place in Thessaloniki, Greece, in early 2019.