Pastry and Baking Professional Course

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.

One of HRC Culinary Academy's most talented graduates. He started his studies at the Academy in 2009 , after several years of professional experience in the culinary field, in various restaurants and hotels in Bulgaria. In addition to the various elite restaurants and hotels he has worked at in the country, Chef Milen has extensive international experience at a 5 star hotel in Doha - Qatar, as well as in London. An interesting highlight of his career is his experience as personal chef to the Algerian ambassador and his family at their residence in Bulgaria.

Pastry chef with over 10 years of professional experience in fine dining, hotels, and high-end restaurants. His culinary journey began in Alaska in 2015 and continued through formal training at HRC Culinary Academy, followed by internships at Hilton Mainz and Roka London. He has worked with renowned teams at Sketch (3 Michelin stars) and Aquavit (1 star), gaining strong insight into premium service and kitchen organization. Upon returning to Bulgaria, he became Head Pastry Chef at Bistro L’Etranger and later joined the pre-opening team at Hyatt Regency Sofia, where he rose to lead the pastry department for over four years. He also contributed to the opening of Hyatt Regency Pravets. In 2023, he co-founded Crèmeux Pastry – a boutique B2B dessert concept serving upscale restaurants and hotels. In 2025, Crèmeux expanded with a second location, Crèmeux Pastry & Café, focused on direct customer experience and brand development.

Iva Kaloyanova is a pastry chef and chocolatier specializing in chocolate work and contemporary pastry techniques. After completing her studies in Tourism, she transitioned into the culinary field through specialized pastry training, internships, and experience in professional kitchens that demand precision, creativity, and consistently high standards. In recent years, she has also been involved in the development of Crémeux Pastry, a boutique project known for its refined desserts and distinctive style.

Chef Viktorija Baltutyte-Bacheva has lived and breathed the culinary world for over a decade, climbing the ranks from kitchen trainee to head chef in restaurants across the globe and locally. An alumnus of HRC Culinary Academy, she has mastered every station in the kitchen, gaining firsthand experience of what it takes to run a successful operation. Now serving as a Chef Instructor and R&D Chef at HRC Culinary Academy, she is dedicated to shaping the next generation of chefs—not just in the art of cooking, but in leadership as well. She believes that while every cook can master technique, true leadership in the kitchen takes vision, resilience, and the ability to inspire a team. Through bold flavors, innovative techniques, and fearless cooking, she challenges students to think creatively and step up as future industry leaders. Passionate about sustainability and forward-thinking gastronomy, Chef Viktorija knows that great chefs aren’t just made—they’re mentored, challenged, and empowered to lead.

Chef Yovelina serves as a Chef Instructor to Semester 1 students at HRC, where she imparts her knowledge and culinary artistry to the next generation of aspiring chefs. She has cultivated a diverse culinary journey shaped by her experiences in international settings and interactions with people from various cultures. Her passion for creating exceptional dining experiences extends beyond the kitchen. Her dedication to team dynamics fosters a harmonious work environment. Chef Yovelina's true inspiration lies in the art of gastronomy, where she consistently strives to create culinary delights that bring joy to people. Her culinary interests are notably influenced by the vibrant flavours of Mexico and the delicate subtleties of Japanese cuisine. Moreover, Chef Yovelina is a dedicated wine enthusiast, having achieved Level 2 certification in the WSET. Her expertise in pairing wines with her culinary creations adds an extra dimension to the dining experience.