All about the rise of David Žefran, the self-taught Slovenian chef who revolutionized the concept of Alpine and Nordic cuisine, earning two Michelin stars in the heart of the Julian Alps. A culinary journey that started from grilling burgers to the heights of haute cuisine.
Biography
Born and raised in Slovenia, David Žefran embarked on an unconventional path to become one of his country's most celebrated chefs. Beginning his career by roasting hamburgers and blending his passion for cooking with his love for music as a DJ, Žefran has managed to turn his curiosity and self-taught passion into a successful profession. His background in sociology and experiences in various grills did not hint at the bright future that soon awaited him. However, an internship at Frantzén restaurant in Sweden marked a decisive turning point, deeply influencing his culinary style. Frantzén's focus on hospitality and high-quality gastronomic offerings inspired Žefran to pursue the same excellence at his restaurant, Milka. Today, Milka represents a perfect synthesis of Nordic and Alpine cuisine, set against a backdrop of rare mountainous beauty. In this idyllic setting, Žefran and his team earned a Michelin star just three months after opening, followed by a second, solidifying Milka's reputation as one of the most innovative and "in trend" restaurants of 2024. Žefran's philosophy is grounded in the use of seasonal regional ingredients, inspired by Alpine traditions and the biodiversity of the territory. His cuisine, which crosses geographical boundaries to include flavors from Austria and Italy, is a tribute to sustainability and local producers. This is made possible thanks to a carefully chosen team, a work environment that fosters creativity, and a philosophy that places the customer experience at the heart of every dish.
