Culinary Arts

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.

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.

With over a decade of experience in the culinary world, Chef Ivaylo Kolev brings both technical precision and creative flair to the kitchen. His career spans top-tier restaurants and large-scale media productions, blending fine dining with storytelling. He began his journey in London at Strand Dining Rooms, working under Executive Chef Chris Arkadieff. Back in Bulgaria, he joined the team at Restaurant Andrè, led by Chef André Tokev. This collaboration led to a central role in the production of MasterChef Bulgaria, where Ivaylo was responsible for the culinary backbone of the show, from concept development and kitchen organisation to food styling for national television broadcasts. Chef Ivaylo has a deep appreciation for craftsmanship in cooking, preparing food from scratch, and respecting each ingredient. He proudly skips clichés: salt is not his favourite spice, his grandmother didn’t teach him how to cook, and he doesn't have kitchen tattoos. What he does have is a strong, modern voice in Bulgarian cuisine and a passion for teaching the next generation of chefs.

Proven professional in the field of culinary photography and gastronomy, with a strong connection to Bulgarian traditions and local products. As the winner of the Bulgarian edition of "Master Chef" and the founder of the dream repository "Silivryak" - a center for art and healthy food, she is a leading figure in the preservation and promotion of Bulgarian culinary culture. Silivryak combines mountain recreation, clean food and cultural events as part of Maria's efforts to develop slow tourism in Bulgaria. Maria Zhekova holds a BA in photography from New Bulgarian University and an MA in photojournalistic narrative journalism from Oslo. She combines her passion for nature and gastronomy, capturing through her lens not only the aesthetic appeal of food, but also its cultural significance. At HRC Culinary Academy she teaches third semester culinary photography.

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.

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.

Pavel Pavlov completed his culinary training at HRC Culinary Academy Bulgaria and immediately headed abroad. He worked as a chef in the Netherlands and California, and for the last 10 years in Stavanger, Norway. After many years of experience in Michelin-starred restaurants, Pavel started a competitive career as a pastry chef with the Norwegian culinary team and in 2016, as true Bulgarians, they ranked 4th in the world. Pavlov started his own chocolate brand "La Fève by Pavel Pavlov" and has won over 23 medals at world level so far. After conquering Scandinavia with his chocolate jewels, Pavel decided to continue his development on home soil. Pavel's mission is to prove that Bulgaria can be an example of the innovative, the extravagant, the value-added and the well-thought-out.

Chef Alex Ivanchev is a pastry chef with over 10 years of professional experience. After his education at HRC Academy, he had the opportunity to train with some of the best pastry chefs in the industry, including Stephan Treand (MOF), Quentin Bailly (world champion), Bastien Girard (world champion), Pierre Herme, and many others. He is a chocolate ambassador for the prestigious Chocolate Academy and Barry Callebaut. His exceptional talent has earned him the title of Pastry Chef of the Year twice, and he made history as the first Bulgarian chef to join the team at the Coupe du Monde de la Pâtisserie (World's Pastry Cup).

Chef Petya Tsankova is a bakery specialist with a deep dedication to the art of pastry and baked goods. She completed the Professional Chef's Certificate at HRC Culinary Academy, where she built the foundation of her professional training. Over the years, she has further enriched her expertise by participating in numerous specialized courses in pastry and bakery, allowing her to refine her techniques and develop her own style. She completed the Sustainable Practices for Culinary Professionals training at Worldchefs Academy and is also a Certified Culinary Educator. In the training kitchen, Chef Petya is both an inspiring mentor and a careful instructor. She finds great fulfillment in working with aspiring culinary professionals, helping them build confidence, skills, and creativity in the world of bread and baked goods. Devoted to advancing the culture of high-quality baking, Chef Petya is committed to shaping a new generation of professionals who share her passion for good food and the art of dough.

Boris Kellev is an HRC graduate, completing the Food and Beverage Management program in 2019. After gaining several years of experience in fine-dining restaurants in Norway, he returned to the Academy to pass on his knowledge to the next generation of culinary professionals. Today, he is also the assistant restaurant manager at Talents, where he ensures smooth operations and a satisfying guest experience.

Wine & restaurant service Instructor/ At just 27 years old, Samuel Galabov brings nearly a decade of hands-on experience in restaurant service to the classroom. His career has taken him through a variety of establishments across Europe, from boutique venues to world-class dining destinations. Samuel’s true passion lies at the intersection of exceptional food, warm service, and the art of wine. Specializing in oenology, he holds a WSET Level 3 Award in Wines with distinction—making him one of the youngest professionals in Bulgaria to earn this achievement. His expertise is backed by international experience, including a sommelier role at the acclaimed Sketch restaurant in London, renowned for its innovation and Michelin-starred excellence. After years of honing his craft Samuel decided to stay in Bulgaria to invest his knowledge and passion into the next generation of restaurant service professionals. As an instructor at HRC Culinary Academy and a key member of Restaurant Talents, he inspires young culinary enthusiasts to master not only technique but also the deeper art of restaurant service.

Instructor / Sommelier Dimitar Nikolov has 15 years’ experience in the wine industry as a sommelier, wine buyer, wine judge, wine writer and educator. Starting his career as a sommelier for a major hotel chain and at a restaurant in Chicago, Nikolov then returned to his native Bulgaria to work for Metro Cash & Carry, firstly as the wine buyer for Bulgaria, and then was promoted to category manager for Metro Cash & Carry’s entire Russian Federation operations, which saw him move to Russia. After five years with the company, Nikolov was appointed to a top management position at a wine importer specializing in Hungarian wines. Upon returning to Bulgaria, he created apollowine.com, online wine shop where he offers a selection of boutique wines from Bulgaria. He holds qualifications from the ISG Chicago, the WSET advanced certificate, and is currently studying for the WSET diploma. He is the co-founder of Wine and Spirits Academy Bulgaria (WSAB) located in Sofia, Bulgaria where he is teaching WSET courses. He is the only Bulgarian judge, evaluating wines for nine consecutive years at the biggest and most professional wine competition in the world Decanter World Wine Awards.