Early Inspiration

Your journey among Slovenia’s most renowned chefs sounds almost cinematic – love led you into the kitchen!

That’s true, I ended up in the kitchen because of my love for Martin! (laughs) We’ve known each other since childhood—we grew up in Divača almost as neighbors, went to the same primary school, both played the clarinet. Much later, one summer, our friendship turned into love. He later confessed that he’d spent an entire year gathering the courage to ask me out. We went to a traditional concert of the orchestra we both once played in. Because he was overwhelmed with work at the inn, Martin promised his mother he’d return quickly—but when he was late, I walked him back. Thanks to my presence, his mother didn’t scold him; instead, she put a cloth in my hands and placed me behind the bar. I must have done well, because they asked me to come help again the next day. And I did. That was the beginning of my hospitality journey—at 21 years old.

From the bar to haute cuisine is quite a journey! Where did you acquire all the necessary culinary skills?

Today, that journey spans 27 years. I certainly inherited strong foundations from home. Cooking was always central to our family, and all important celebrations took place around our table. My grandmother Marija learned to cook from nuns, as was customary in wealthier families, and I still keep her handwritten recipes. My mother is also an excellent cook. I learned traditional dishes from both of them.

When Martin, as the fourth generation, took over the family inn and wanted to modernize the kitchen, we began buying cookbooks and attending courses. At the time, Slovenia offered few opportunities for contemporary culinary education, especially innovative approaches. So I looked abroad, followed renowned international chefs, and attended their trainings. I studied pastry-making in the UK, while in Italy I spent years deepening my knowledge through intensive, ingredient-focused courses. Understanding how ingredients behave is essential when creating signature dishes.

We traveled extensively, visited top restaurants, collaborated at dinners and festivals, and exchanged experiences with leading chefs. You must listen, understand their philosophy, their way of thinking. There lies an invaluable source of inspiration—in techniques, flavors, and stories told through food. All of this opened new horizons that I wove into my own work.

Do you remember your very first dish?

I brought my first dish from home— I baked a cake for the staff. Looking back, it was probably terrible; I wouldn’t make it today. But my mother-in-law Jožica proudly served it to guests, who praised it. That likely gave me the courage to trust my intuition and fully embrace my passion for cooking.

Premium

Interview with JRE-member Ksenija Mahorčič

Follow our latest news

JRE-WORLD

Partners

Members

Premium

Global Partners

Follow us