Academic Board

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Academic Board

The Academic Board is composed of individuals from the hospitality & educational field. Some of its` functions are to provide strategic direction, assist with policy and regulation matters, academic content, operation and development of the HRC Culinary Academy. Members of the Academic Board include:


Dr. Cees Van der Klip

Dr. Van der Klip joined our team in 2008 after years spent as the Dean of the Maastricht(Netherlands) Hotel Management School. During his long career in education, Dr. Van der Klip won a number of awards, most notably the 2004 Eurhodip Award for the best educational performance and the President's Award by CHRIE for outstanding achievement in hospitality education. He also was granted an award by Koninklijke Horeca Nederland for outstanding performance in the Dutch Higher Education for Hotel Management. Mr. Van der Klip currently serves as the President of Eurhodip, a leading association of more than 150 hotel schools from 39 countries.


Mr. Van der Spek
As former SVP & CEO for Laureate Hospitality Education Worldwide, responsible for Glion Institute of Higher Education (Glion), Les Roches International School of Hotel Management (Bluche), Blue Mountains International Hotel Management School (Sydney), Kendall College (Chicago) and all their branch campuses globally.

Previously COO for InterContinental Hotels Group for Europe and founding member of Swiss Learning.

Currently Executive Director, Board member and Advisor for a number of Swiss and International companies. “I’m looking forward to support the HRC Academy in Sofia as a member of the Advisory Board, creating international career opportunities for young people.”

Chef Louis Spost 

Chef Louis Spost has been part of the pre-opening Development Team of the HRC Culinary Academy, and now is part of our Academic Board.

Chef Spost is a graduate of the world renowned Culinary Institute of America in New York. Chef Spost has an impressive 33 year career with Hilton Hotels Corporation, including roles as Executive Chef at the 4 diamond AAA Hilton Short Hills in New Jersey. He is currently the Executive Chef at the 1.242 rooms Hilton Atlanta & Towers where he has also been hosting Academy students. Chef Spost is a member of the American Culinary Federation.

Chef Radi Stambolov 

Chef Radi Stambolov is a confectioner and food enthusiast with a remarkable energy and unrivalled eagerness to improve culinary education in Bulgaria.

After graduatıng the College of Tourism Varna, he became an instructor of Italian cuisine in Scuola Alberghiera e di Ristorazione di Serramazzoni, Italy and specialized in Cafè Central Palais Ferstel in Vienna, Austria. Chef Stambolov has cooked for 13 Presidents of different countries. Many bulgarians know him as the outspoken jury member of the Lord of the Chefs TV show. Currently he manages his own business - the RSchocolatier store

Chef Joro Ivanov


Chef Joro Ivanov is the president of Euro-Toques Bulgaria since the establishment of the Association and a Vice President of Euro-Toques International.

Chef Ivanov is a graduate of the French Culinary Institute in New York, USA and has practiced in France, Italy and Germany. For seven years he was a Chef at the two-Michelin-star restaurant „La Truffe Noire”, Brussels. He has experience as a Chef at the Bulgarian Embassy in Rome, Italy, at the Bulgarian Mission to the European Commission in Brussels and at the United Nations in New York, USA. In 2008 he was elected Honorary Chef of the President of the Republic of Bulgaria.
Chef Joro Ivanov is Executive Chef at the five star hotel "Grand Hotel Sofia."

Chef Dimitar Dimitrov

Chef Dimitrov’s professional career progressed through key managerial and consulting positions in a numerous large and respected hotels including: Hilton Park Lane London, Hotel Yastrebec Borovec and the Kempinski Grand Hermitage in Golden Sands. He holds a number of certificates and awards from respected companies and organizations in the culinary industry.

Chef Dimitrov is currently Corporate Executive Chef at Albena Resorts.

Chef Vladimir Mihaylov 

As a graduate of the HRC Culinary Academy, class 2012, Chef Vladimir Mihaylov is well acquainted with the Ins & Outs of the education we offer. His experience includes internships in W Doha Hotels & Residences, Doha, QATAR and The James Hotel, Chicago, USA. As a representative of the Academy he became a finalist in the International Tapas Competition, 2010 in Spain.

Chef Mihaylov now holds the position of Executive Chef at the Lighthouse Golf Resort in Bulgaria.

 Chef Roberto dal Seno

After many years abroad, including Paris and Tokyo, Chef Roberto dal Seno is back on his home turf as the Executive Chef of the new St. Regis in Venice, Italy. He oversees this most spectacular hotel, set on its own private island in the Venice lagoon. Suites are located in historical buildings, surrounded by a 15th century church. F&B outlets include the award-winning fine dining restaurant - Acquarello.

Chef dal Seno is also very familiar with Eastern Europe: he has conducted guest lectures at our Academy, and was the opening Executive Chef of a large fine dining concept in Bucharest a few years ago. Chef dal Seno resides in Venice and Chiavari.

Chef Andre Tokev

Andre Tokev is a founder of the Bulgarian Association Of Professional Chefs,  official jury of the most prestigious contest for professional chefs in Europe "Bocuse d`Or " and he is the only one in Eastern Europe awarded with the "Global Masterchef Degree" diploma. Andre was born in Leipzig, as his mother is German and his father is Bulgarian. His career goes through major hotel chains around the world, two of which have Michelin stars.

For Andre cooking is a pleasure, achieved through excellence and strong discipline.

 "Great cuisine is like a great country, it must have a history and values." - Andre Tokev