Luka Košir

At Grič in Šentjošt nad Horjulom, Slovenia, Luka Košir treats the restaurant as a way to read the surrounding landscape with precision. The cooking is built around the rhythms of the region, and around ingredients that are grown, raised, and preserved close to home. That framework puts tradition, local approach, and agricultural self-sufficiency at the center of the work, so the plate carries a clear regional point of view rather than a generic one.

As owner-chef of Grič, Košir works from a position that joins kitchen discipline with direct knowledge of place. The restaurant in Šentjošt nad Horjulom, Slovenia, is the way the food is understood: not as imported style, but as cuisine drawn from its own ground. His membership in JRE-Slovenia places him within a broader network of chefs who value craft and standards while keeping their kitchens specific to where they are.

The throughline in Košir’s work is consistency. He returns to the same set of priorities, ingredients, traditions, and the self-sufficiency that keeps both active, rather than treating novelty as the main measure of value. At Grič, that makes the role both operational and declarative: he cooks, leads, and represents a particular view of Slovenian cuisine that is measured, rooted, and confident without being loud.

Košir’s recognition tracks the same values that shape the cooking at Grič: local definition, technical control, and reach beyond the immediate region. His honors include (2021) and European Region of Gastronomy 2021 ambassador (2021). Read together, those distinctions point to a career in which place and recognition sit on the same axis, with the restaurant in Šentjošt nad Horjulom earning notice without loosening its ties to where it is.