“I have been working in the Grand Hotel Kempinski ever since its opening five years ago,” said chef Tomáš Tejbus. “I started at the position of demi chef de partie, and gradually gained experience in the kitchen through creating a local menu and team management,” he added.
His closest colleague is chef Jozef Breza, who has been part of the Grand Restaurant team for more than two years and was awarded a gold medal at the 2013 Danubius Gastro Fair. Another member of the Grand Restaurant team, Patrik Balkóci, also won in the same contest this year organised by Zväz Kuchárov a Cukrárov.
“We are pleased that in the Grand Hotel Kempinsky, located the in High Tatras, we have a rarity of two chefs that take care of the culinary experience of our guests,” summarized Kathrin Noll, general manager of Grand Hotel Kempinski in Štrbské Pleso.
She also added that a new menu has been created by the team of cooks. Guests may look forward to a new seasonal menu that includes not only lighter fish meals, but also slow roasted deer loin, confit of Irish lamb saddle and finally pheasant breasts perfumed with foie gras. Among the specialities prepared on the grill, there are tiger shrimp, bio-beef fillet, rib eye steak and also Wagyu Kobe fillet. As a signature dish for this season, Tejbus and Breza will prepare traditional “Tatras Style” pirogues. As a dessert, guests may try Bosphorale, which was chosen the Kempisnki Dessert of the Year in 2013.