Simeon Hrankov: I Became a Real Chef Thanks to My 2 Internships Abroad

Simeon Hrankov graduated from the Culinary Arts program at HRC Culinary Academy, and his journey took him to prestigious internships in Europe and the USA, where he mastered world-class techniques. The experience and savings he gained during his time abroad enabled him to fulfill his dream – to open a family-owned hotel with a restaurant on the Bulgarian Black Sea coast. Today, he runs Villa Entre in the village of Emona – a place that combines the unique beauty of the Balkan Mountains and the sea with culinary experiences crafted with attention to every detail. We met up with Simeon to learn more about his journey and future plans.

Tell us a bit more about your new business.

Simeon Hrankov: Our family business is Villa Entre, a small hotel with a restaurant on the Bulgarian Black Sea coast. We’re located at the end of the world – in the village of Emona.

It was very difficult for us to get started, but this third season is expected to be our best so far. The hotel has 15 guest rooms and a 40-seat restaurant, which is full every day in July and August.

What are some of the challenges you face?

Simeon Hrankov: Interestingly, the last 5 km to the hotel is an unpaved road, and no supplier wants to deliver goods to us. That’s why we have to drive to Obzor every day to buy fresh products.

Another challenge is that the village of Emona has very limited water supply. In August, when it gets very hot and everything dries up, we have to work with a water truck that brings us 5,000 liters of water every day.

But the place is truly special, and people feel genuinely happy here.

In fact, the Balkan Mountains end in the village, and after the cliffs begins the sea – a stunning view. Many people today are looking exactly for this – a peaceful place on the Black Sea where they can truly relax.

What can you tell us about the restaurant and the menu you’ve created?

Simeon Hrankov: In the beginning, people didn’t come so much for the culinary experience. I didn’t rely heavily on the kitchen, but I always gave my best, because I believe the academy taught me to be a very good chef.

Over time, guests began to notice and appreciate the restaurant. That’s when I started paying more attention to details in the kitchen, and people noticed. Now we have guests who come up to four times a season just for the food.

The menu is not fine dining, but it is cooked with a lot of technique, proper seasoning, and quality ingredients. Attention is given to every step of the cooking process.

We realized that the kitchen is actually what brings people back to us.

Let’s go back to your time at HRC. What do you remember from your culinary internship in the USA?

Simeon Hrankov: In the USA, I worked in a 5-star luxury hotel that welcomed many affluent guests. I think that’s where I truly learned to cook. The head chef was a professional with 35 years of experience – I had never met anyone like him before. He treated everyone with great understanding, and in one year under his guidance, I learned a lot. We cooked with ingredients I had never seen before – pheasants, king crabs, Wagyu steaks – things rarely found in Bulgaria. Every single day I made fresh pasta and filleted fish.

How do you apply what you learned during your internships to your current work?

Simeon Hrankov: The truth is, I learned the most from my internships. I have worked in many restaurants in Bulgaria, but I have never gained as much experience and knowledge as I did during my internships. This is natural, as we are usually placed in restaurants of a very high standard. Normally, getting into the kitchen of such an establishment is not easy.

The internships at the academy were one of the most valuable things that ever happened to me in my career.

In your opinion, what are the main differences between internships in the USA and in Europe?

Simeon Hrankov: The main difference for me was that the pay in the USA is much higher. Personally, I was able to save enough money from my internship in America to open a hotel when I returned to Bulgaria. Most people will be able to almost completely cover the cost of the academy if they live a normal lifestyle and manage their finances wisely.

Why did you choose to return to Bulgaria and start your business here?

Simeon Hrankov: I believe it’s worth starting a business in Bulgaria. Taxes and fees here are not high, and the business environment is relatively good. I had the opportunity to stay and work in Europe, but I never wanted that for myself.

I have always believed that I should go abroad, learn everything I can, and then bring that knowledge back to Bulgaria. I think that’s the right path for a chef.

Do you have bigger dreams for your business?

Simeon Hrankov: My goal is to create a closed cycle, since we currently work only during the summer season. The best scenario would be to open a place in Sofia that operates year-round. We hope to find enough trusted people to run it during the summer when we’re at the seaside. Then we would return and continue the work in Sofia. That way, we would achieve a complete cycle.

In your opinion, what qualities should a head chef have?

Simeon Hrankov: Organization must be strong on all levels.

A head chef must have mental strength and be able to take responsibility, because everything depends on you as the head chef.

If you’re ready to turn your culinary dreams into reality – whether it’s opening your own business or working in some of the world’s finest restaurants – apply to our Culinary Arts program and take the next step toward your future.