
i. Biography
Born in the same town in 1981, Jure Tomi’s work has been shaped less by a single break than by the accumulation of training, repetition, and close attention. A nutritional science and nutrition study program gave him a base in precision; small restaurants taught him the pace, restraint, and discipline that service demands.
The Climb
The foundations of Jure Tomi’s approach were laid at Nutritional science and nutrition study program, where the subject matter pointed him toward method rather than improvisation. From there, the move into small restaurants sharpened the practical side of the work: long hours, exacting standards, and the habit of refining each detail until it holds under pressure. As chef of Ošterija Debeluh, Jure Tomi now works in a role that places him inside the restaurant’s identity, where training and daily service meet without separation. The cooking that emerges from that setting is controlled but not rigid, with technique carrying the weight of expression.
Today
At Ošterija Debeluh, Jure Tomi’s name is tied to a family restaurant that makes his values visible in service rather than statement. Precision, respect for ingredients, and continuity are not abstract claims here; they are the working conditions of the kitchen. The public profile built around him rests on consistency more than display, on the kind of authority that comes from staying close to tradition while applying it with discipline. What defines the work is not reinvention for its own sake, but a practiced hand keeping the line between inheritance and execution clear.
In Their Words “As a child I already felt a cooking; cooking excites me: new products, new styles, new techniques and, of course, design and innovation.” “I have never forgotten where I come from. That is why I respect local tradition and the quality of ingredients.” These lines set out the two pressures that shape the kitchen: curiosity and continuity. Jure Tomi speaks to new products, new styles, and new techniques, but he also names local tradition and ingredient quality as fixed points. That balance is familiar to any craft built over time: the work moves forward, but only if it remains legible to the ground it comes from.
Recognition
Jure's honors include Chef of the Year, Sommelier champion of Slovenia, and World champion in pasta making. Each title adds another layer to a career already marked by breadth as well as focus, confirming the range of his expertise while underscoring the consistency of the standards behind it.
Profile updated July 2026
FAQ
Asked of Jure
What recognition has Jure Tomi received?
Chef of the Year (2026).







