Head Chef Instructor
Chef Donneaux comes straight from the industry where he gained a vast amount of experience. He graduated from the Culinary Institute of Namur, Belgium, where he learned the secrets of the classical French cuisine. With over 24 years of professional experience in Belgium, France and the US, Chef Donneaux had the chance to work with some of the most recognized and distinguished names in culinary: World renowned 3 Michelin star Chef Guy Savoy and Chef Thomas Henkelmann. After receiving the practical and theoretical knowledge to lead a fine dining kitchen, Chef Donneaux has held Executive Chef and General Manager positions in upscale establishments, where he was in charge of teams with up to 50 kitchen staff . Besides his background in classical French cooking, he is very familiar with the American trends in cuisine as well.
Chef Viktor started his studies at the HRC Academy after years of professional experience, turning his passion for culinary arts into his career path.
After spending an year at the Sea Island Resort Golf and Spa, United States, Georgia, he was trained at the Grand Hotel Huis ter Duin, a luxury hotel in Noordwijk, the Netherlands. His culinary experience also includes kitchen positions in Bulgaria and with the Kempinski group in Germany.
Chef Viktor is a well-rounded professional with an additional degree in Marketing and Management and has a proven track record in human resources management, customer support and business operations.
Chef Lorenzo - “the last link of a prominent dinasty of Artisans and Master Pastry Chefs”.
Chef Lorenzo has a vast and very dynamic international experience. His scope of experience is wide. From niche fine dining to large volume banquets with a wide range repertoire of hands-on international cuisine including, Classical French and Spanish, European Continental, Mediterranean and African fusion pastry.
He is very keen and well capable of developing one of a kind recipes and artisan procedures and development in the world of organic production converting them into commercial execution.
He has an amazing track record of managing hospitality administration in a high expectation customer service
start up and established environments; Through the years he has been an executive chef and instructor for large hospitality groups in Asia, Europe and the Dominican Republic.
Chef Lorenzo is highly skilled in communication and leadership and performance excellence which makes him a great asset to the HRC Academy and our students.
Victor always cooks with passion. He is a motivational and craft food driven chef. He breaks food through his culinary prism like noone else does. Having worked internationally he has an open character and contagious leadership and management skills which easily transfer to our students. His international experience with different people and environemnts has helped him develop solid, well-rounded teaching methods that are being very positively accepted by the Academy's students.
The passion that Chef Victor shares for travelling abroad and experiencing new culters and cooking techniques has helped him to gain experience in different Michelin starred establishments within and outside Europe.
Instructor | Operational & Service Excellence | Entrepreneurship & Leadership
Stefan has extensive experience in F&B Management and a vast entreprenurial experience. He is passionate about exploiting new niches and has a background in concept development and management of niche craft cocktail bars and gourmet restaurants accross the Netherlands. Such experience in the dynamic world of hospitality has given him outstanding leadership skills as well as a great grasp on delivering excellence when it comes to servicing the consumer segment.
Stefan joined HRC Culinary Academy to share his knowledge and pass his experience to the curious and talented students. He is taking care of the F&B education and training of the students at the academy, the teaching restaurant Talents as well as supporting lectures such as F&B Management, Leadership & Excellence, Mixology and anything interesting and exciting which he could add value upon.
F&B Management Instructor / Sommelier
Michael Markovski has more than 30 years of experience in the Food and Beverage industry and has been the Chairman of the Bulgarian Association of Professional Sommelier - BASP for 10 years. In addition, to the experience gained in prestigious hotels and restaurants Mr. Markovsky has a solid teaching experience.
He is an instructor in the F&B Management Program and is eager to shares his knowledge and experience with the Academy`s students.
Head of Food and Beverage Management Program
Sabrina Glaser has been appointed as the head of food and beverage management program at HRC Culinary Academy.
No stranger to the hospitality industry, Sabrina has over 15 years of experience in the hospitality industry, having worked with world-renowned hotels and establishments. She has previously held leading management at the dynamic Hilton Hotel in Sydney, The Merrion Hotel in Dublin, Ireland; Mudbrick Vineyard & Restaurant, Waiheke Island New Zealand; Burj al Arab Dubai; Hilton Zurich Airport Switzerland; Sheraton Westpark Munich.
Sabrina has lead many teams through various positions and her broad international exprience has made her become an excellent mentor as well as a culturally sensitive individual who's able to adapt to any given circumstances.
In addition, she studied at the DHA- Deutsche Hotelakademie and received a degree for hotel business management.
In her new position, Sabrina will oversee all aspects of HRC's Food and Beverage Management track having the sole purpose of providing the highest level of education and well structured teaching methods, bringing up the next generation of fine hospitality professionals.