Cooking and Creative Work with Vegetables: Masterclass with Chef Simeon Nikolov

On October 23rd, HRC Culinary Academy welcomed back one of its own – Chef Simeon Nikolov, now Head Chef at the Michelin-starred restaurant Oz in Fürstenau, Switzerland.

During his visit, Chef Nikolov led a masterclass for third-semester HRC students focused on the creativity and precision behind vegetarian fine dining. Using the onion as a central ingredient, he demonstrated how technique and imagination can turn something simple into something extraordinary.

Students explored three dishes that revealed the versatility of this ingredient:

1. Appetizer Bite – Onion Tartlet, BBQ Espuma, Fried Onions, Onion Powder
2. Cold Dish – Onion Ceviche, Variations of Onions, Chives Oil
3. Warm Dish – Grilled Onions, Onion Mojo, Spring Onions, Soubise

The session was hands-on, insightful, and packed with inspiration. Chef Nikolov shared not only his expertise but also his approach to elevating vegetables through technique and flavor balance – a reflection of his work at one of Europe’s top vegetarian restaurants.

We’re proud to see an HRC alumnus leading by example and inspiring the next generation of chefs. Thank you, Chef Simeon Nikolov, for returning to share your craft and vision with our students.