Pastry Chef Iva Kaloyanova Joins HRC as a Chocolatier Instructor

We are delighted to welcome pastry chef Iva Kaloyanova as the newest chocolatier instructor in the Pastry and Baking program at HRC Culinary Academy.

Her path into pastry began in childhood, and her professional development has taken her through specialized training, internships and work environments that demand precision, creativity and high standards. It was along this journey that she discovered her strong connection to chocolate – a product that brings together technique, patience and artistry.

In recent years, Iva and Chef Velizar Malinov have been developing their own pastry place, Crémeux Pastry, where they have established their own style and signature approach. At HRC, she will share her experience with future pastry chefs, encouraging them to think critically, refine their eye for detail and never stop experimenting.

How did your interest in pastry and especially in chocolate begin?

My interest in the kitchen began in early childhood. Some of my first culinary memories are of circling around my mother while she cooked.
After high school I enrolled in a Tourism bachelor’s program at Sofia University “St. Kliment Ohridski.” This education gave me insight into different areas of the tourism sector – from travel agencies to positions in hospitality, but always “from the outside,” on the service side.

That’s when I realized that my place is “inside,” in the kitchen – where things are created, experimented with, and where the rhythm is unlike anything else.

Tell us briefly about your journey so far. How did you take your first steps in this career?

My first more serious step was enrolling in a pastry course, followed by an internship with Chef Radi Stambolov and Chef Borislav Exarchov. Working with chocolate had always attracted me, but it was Chef Stambolov who deepened that curiosity until it became a passion. After the internship, I started working as a chocolatier at “Gelatiamo,” where I spent nearly two years.

There I gained full confidence working with chocolate, learned the processes in depth, and understood how, when you master the technique, you control the final result – not the other way around.

After that period, I began working at Hyatt Hotel, where the head pastry chef was Chef Velizar Malinov. Our collaboration there was extremely important for my development. I learned a lot about organization in a large kitchen, maintaining high standards, and the precision required in a world-class five-star hotel brand. Not long after, Chef Malinov made me an offer – to create our own place where we could create freely (or as he said, “to make whatever desserts we want”). I agreed without hesitation. This is how we’ve been developing Crémeux Pastry for the past two years, maintaining high quality and a distinct signature in our desserts.

Who are the people or places that have influenced you the most in your development?

Chef Stambolov, Chef Exarchov, Chef Malinov, and Chef Plamen Brankov are some of the professionals who have played a key role in my growth, each giving me a different perspective – from deep understanding of processes to the freedom to explore my own style.

Which skills do you consider most valuable for a future pastry professional?

First and foremost – discipline: being responsible, precise, and ready to work consistently and with respect for the craft. Without this, you cannot build a strong foundation. Consistency and adaptability, as well as teamwork and communication, are also essential.
Another important skill is the ability to “see” beauty – to have a sense of a stylish and harmonious presentation of a plate or dessert.

As the saying goes, “the devil is in the details,” but I would add that mastery is, too.

What are the most challenging and most rewarding moments of having your own business?

Every new day is a challenge. The fast pace is something every business owner lives with. But I would say the hardest part is the beginning – building a working system from scratch, ensuring smooth processes and finding people who are truly passionate about pastry, share the same vision and possess the qualities needed.
The most rewarding moments are when I hear guests say, “Finally, a place where everything is so delicious.” In those moments I forget the difficulties and allow myself a few seconds of quiet satisfaction.

What do you hope to pass on to HRC students through your chocolatier classes?

I want to teach them to think critically about the final result and to analyze their work. To be patient – because chocolate rewards us with perfection only when we work with patience. And above all – not to be afraid to try.

What inspires you outside the kitchen?

The kindness in people and their desire for life.

What advice would you give to young people who want to follow this path?

Choose carefully where and from whom to learn after the academy.

The right early habits and routines provide a true “flying start.”

And, of course, think seriously about whether you are ready to give up many of your free days. But if you love the profession, the sacrifice is always worth it – and it pays you back.

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