Head Chef
Ksenija Mahorčič
Owner-Chef, Gostilna Mahorčič
- Discipline
- Head Chef
Portrait of Ksenija Mahorčič
i. Biography
Ksenija Mahor’s route into hospitality starts with an unusual base: Faculty of Public Administration. That kind of training does not teach sauce work or service rhythm, but it does show up in the discipline required to run a kitchen day after day. At Gostilna Mahorčič in Rodik, the work is framed by long kitchen hours rather than romantic language. Ksenija Mahor describes shifts that could run 16 or 18 hours, starting early and ending the next day.
The reason given is direct: Ksenija Mahor says, "I became a chef because of the love." In practice, that means the craft is lived through time on the line, not through slogans.
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FAQ
Asked of Ksenija
Where did Ksenija Mahor train or study?
Ksenija Mahor trained at Faculty of Public Administration.
What recognition has Ksenija Mahor received?
MICHELIN Green Star.
The Sunday email
Read about chefs like Ksenija Mahorčič in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.