Our instructors

Meet Our Instructors

Henri Donneaux

Head Chef Instructor

Chef Donneaux (Belgium) 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 the culinary industry: 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 also very familiar and experienced with the American trends in cuisine.

Viktor Svetoslavov

Chef instructor

Chef Viktor started his studies at the HRC Academy after years of professional experience, turning his passion for culinary arts into his career path. He trained at the Grand Hotel Huis ter Duin, a luxury hotel with Michelin restaurant in Noordwijk, the Netherlands. Afterwards he spent a year at the Sea Island Resort Golf and Spa in Georgia, USA.  His culinary experience also includes positions in Bulgaria and in 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, and business operation management.

Chef’s favorites are Artisan bread making.

Francisco Lorenzo

Chef Instructor

Chef Lorenzo (Spain) holds a Masters Degree in Gastronomy and Culinary Arts at San Jorge University. Throughout the years, Chef Lorenzo gained a vast experience around the world, especially in Pastry. He is well versed in both 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 Pastry.

Prior to joining HRC Academy, Chef Lorenzo was a lecturer at the Hong Kong Culinary Academy teaching Pastry, Bakery and French Cooking. 

Chef’s favorites: Exotic pastry, desert design and artisan methods

Victor Zhechev

Chef instructor

Bulgarian native but by now a citizen of the world. Chef Victor is one of the early generations of HRC Academy graduates. He gained experience in Amsterdam, Netherlands as well as at the 1.300 room Atlanta Hilton and Towers. Before returning home, Chef Victor worked in leadership roles at luxury hotels in London, most notably at the Four Seasons Trinity Square and the Shangri-La.

 He always cooks with passion and is a craft food driven chef. Chef’s favorites: getting the most out of our students during their time at our restaurant Talents.

Stefan Zhelyazkov


Stefan has extensive experience in F&B Management enriched with a bachelor degree in hotel management at the Hotel Management school Maastricht, The Netherlands. As a true entrepreneur he is passionate about exploiting new niches and concepts in craft cocktail bars and gourmet restaurants. 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 about F&B Management, Leadership & Excellence and Mixology. Stefan also takes care of Front of House service training at our teaching restaurant Talents.

Michael Markovski

F&B Management Instructor / Sommelier


As a trained Sommelier, Michael has more than 30 years of experience in the Food and Beverage industry. Besides teaching Food & Beverage management classes,  he has also been the Chairman of the Bulgarian Association of Professional Sommeliers (BASP) for 10 years.


Among his favorites: Wine tastings, food & wine pairing


Sabrina Glaser

Head of Food and Beverage Management Program 

No stranger to the hospitality industry, Sabrina has over 15 years of experience in the hospitality industry. She has held leadership roles in Food & Beverage at the Hilton Sydney,  The Merrion Hotel in Dublin, Ireland; Mudbrick Vineyard & Restaurant, New Zealand, Burj al Arab Dubai, and the Hilton Zurich in Switzerland.

Sabrina has received her Hotel business Degree at the Deutsche Hotel Akademie. Her broad international experience has made her become an excellent mentor as well as a culturally sensitive individual, great factors when coaching our students.