Bernard Korak

The Path

Early experience in a high-pressure kitchen often fixes a cook’s pace and standards, and Bernard Korak’s began as an intern at Hiša Franko in Slovenia. Returning there as sous-chef at Hiša Franko in Slovenia added another layer of discipline and command before he moved on to Italy, where he served as chef at Osteria Francescana. The route runs from apprenticeship to leadership across closely watched kitchens, then back to Korak, where Bernard Korak is today the chef of Korak.

In Their Words “Historically, as a family, we have always been in vineyard production. Our vineyards have been passed down from generation to generation.” Those lines place the cooking inside a working estate rather than a standalone dining room. The family’s long run in vineyard production, passed down generation to generation, gives Bernard Korak’s role a specific frame: head chef on land that already has a rhythm, with the kitchen answering to that continuity rather than standing apart from it.

Acclaim

Bernard Korak has received MICHELIN Guide — Michelin star. Bernard's honors include Michelin star. That recognition places Korak among the most closely observed tables in the area. The MICHELIN Green Star adds a second marker, pointing back to the estate itself and the way Bernard Korak’s kitchen sits within Plešivica, Jastrebarsko, near Zagreb: a restaurant tied to stewardship, inheritance, and a family address.