Jozef Breza

Training at Matej Bela University in Banská Bystrica gave Jozef Breza a formal base before the line work began. That grounding matters in kitchens that run on timing, repetition, and control. His first professional post as cook at Kempinski Hotel near Štrbské pleso, Štrbské pleso, Slovakia, placed him in daily service where precision and stamina are part of the brief. The next step was sous chef at Grand Hotel Kempinski in the High Tatras, Slovakia, a role that sits inside the pressure of a demanding brigade.

In that position, Jozef Breza worked at the level where standards are enforced plate by plate, and where leadership shows up in pace, consistency, and calm under load. He is now chef and head of kitchen of Gašperov Mlyn, carrying that sequence of training and service into a senior kitchen role. The progression from student to cook to sous chef to head of kitchen is built on repetition and attention to detail, with technique serving the larger discipline of running a kitchen with care.

At Gašperov Mlyn, the work of chef and head of kitchen rests on the same practical foundations that shaped earlier posts: local product, timing, and disciplined execution. In Jozef Breza’s case, the current role extends those habits into leadership, where the craft is not only cooking but holding the line on standards.