Chef Kaloyan Kolev has over 10 years of experience in the culinary business, having always maintained his passion for the food industry. He is open for opportunities to learn new cultures and cuisines and quite accustomed to working in a fast-paced environment. And he is always ready to challenge himself.
Chef Kaloyan graduated from an international culinary school in 2014 and trained at “Market by Jean-Georges” in Doha, Qatar as well as at “Jean-Georges Steakhouse” in Washington DC. He had the opportunity to work on three different continents, allowing him to meet and learn from great European, American and Asian chefs.
Before joining the team of Culinary Arts Institute at Varna University of Management, Chef Kaloyan had worked in Norway for 5 years, including a winter season as a Sous chef for Chef Geir Skeie, Bocuse d’or winner in 2009. He brought with him a solid understanding of how to adjust taste, flavors and ingredients, allowing him to express and demonstrate his skills in a variety of world cuisine.
Having worked around the world helped Chef Kaloyan to develop solid communication skills and a facility to organize and direct training. Organized, creative and innovative with food presentation, he has a talent for utilizing ingredients in the best ways to save costs and manage time.
This rich working experience leads chef Kaloyan to great achievements. Among them are the 2 nd Place for Best Team at the Culinary Cup of Bulgaria 2018, the 3 gold medals (Two to Tango, Fish Dish and Starter categories) at the International Aegean Culinary Championship in Aydin, Turkey 2018, the 1 st place for Best International Chef and the bronze medal for Best International Team at Gastromak 2018 in North Macedonia, and the gold medal for Grand prix Best Chef of the year at the 11 th International Culinary Competition of Southern Europe in Thessaloniki, Greece 2019.