Chef Kaloyan Kolev has over 19 years of experience in the culinary industry and more than 7 years in training and educating young chefs. Throughout his career, he has consistently demonstrated a deep passion for the food industry. He is open to discovering new cultures and cuisines and is well-accustomed to working in fast-paced environments. Always eager to challenge himself, Chef Kaloyan continues to grow both personally and professionally.

He graduated from an international culinary school in 2014 and received training at „Market by Jean-Georges“ in Doha, Qatar, as well as „Jean-Georges Steakhouse“ in Washington, D.C. His professional journey has taken him across three continents, where he had the opportunity to work with and learn from top chefs in Europe, America, and Asia.

Before joining the Culinary Arts Institute at Varna University of Management, Chef Kaloyan spent five years working in Norway, including a winter season as a Sous Chef under Chef Geir Skeie, winner of the Bocuse d'Or in 2009. His international experience has given him a strong understanding of how to adapt flavors and ingredients, allowing him to effectively showcase his skills across diverse world cuisines.

Working globally has helped him develop strong communication skills, as well as the ability to organize and lead training sessions. Organized, creative, and innovative in food presentation, Chef Kaloyan has a talent for maximizing the use of ingredients to control costs and optimize efficiency.

His rich professional background has led to numerous achievements, including:

• 2nd Place for Best Team at the Culinary Cup of Bulgaria (2018)
• Three Gold Medals (Two to Tango, Fish Dish, and Starter categories) at the International Aegean Culinary Championship in Aydin, Turkey (2018)
• 1st Place for Best International Chef and Bronze Medal for Best International Team at Gastromak, North Macedonia (2018)
• Gold Medal for Grand Prix Best Chef of the Year at the 11th International Culinary Competition of Southern Europe in Thessaloniki, Greece (2019)
• Silver Medal in the Restaurant Dessert category at the 12th Southern European International Culinary Competition in Thessaloniki (2023)
• 4th Place at the Biorest Cup (2023), together with CAI students Dimitur Paskov and Diana Markova
• Winner of the national qualification round for the World Paella Day Cup 2025

Chef Kolev is also the organizer of the Biggest International Culinary forum in Bulgaria, Gourmet Fest Varna, which attracted over 2,000 visitors at its inaugural edition in 2025. The main goal of the festival is to promote culinary development in the region.

In addition to his culinary and educational accomplishments, Chef Kolev is also a published author. His book, “The Book from the Kitchen for the Kitchen”, was released in March 2025.