Silver from the prestigious Bocuse d'Or culinary competition and Andrej Róth's journey to perfect flavor
The kitchen at Residence Hotel Donovaly**** has once again celebrated a great success. Our head chef Andrej Róth and his team won 2nd place at the prestigious Bocuse d'Or National Selection Slovakia 2025 competition, which took place in November this year. We spoke with him immediately after his return - about his emotions, the pressure, his team, and what drives him forward. Read this interesting article.
Bocuse d'Or National Selection Slovakia 2025 is a prestigious qualifying round in which the best professional chefs from Slovakia compete. Their goal is clear - to advance to the world elite and represent Slovakia on the international stage.
The competition tests:
-perfect mastery of cooking techniques,
-creativity and working with ingredients,
-precision and organization of work under time pressure,
-teamwork
-the ability to create a world-class gastronomic experience.
Each team has a precisely defined time during which they must prepare a complex competition menu consisting of several courses, process the required ingredients, and present the dishes in perfect visual and taste form to an international expert jury.
Andrej, you took second place in the Bocuse d'Or competition. What were your first feelings?
"It was an incredible mix of emotions - joy, relief, pride, but also exhaustion. Bocuse d'Or is like the Oscars for chefs. When we heard our name announced as the runner-up, I knew that all those months of hard work had been worth it. It is one of the most demanding culinary competitions in the world. The Slovak national selection for Bocuse d'Or tests everything - technique, creativity, teamwork, working under pressure, and the ability to perform consistently in extreme conditions. Nothing is left to chance."
During your tenure, the hotel restaurant has won significant awards. What does that mean to you?
It's a huge honor. Under my leadership, we have received one Gault&Millau Slovakia 2025 hat from Gault&Millau Slovakia and two gold forks from Falstaff. This is proof that we are doing things right, consistently and over the long term."
This is not your first major competition. Which of your previous participations have given you the most?
"Every single one. The Culinary Olympics, which you wrote about on your blog, and the Global Chefs Challenge were very powerful experiences. Each of these experiences pushed me forward technically, mentally, and personally. You learn to handle pressure, make quick decisions, and most importantly, never settle for average."
What was the most difficult thing for you at this year's Bocuse d'Or?
"Staying calm. When you know the jury is watching you, time flies incredibly fast and every mistake counts. The most difficult thing is to keep a cool head and at the same time perform at a high level."
After all these successes, what still motivates you?
"Guests. When I see someone smile after their first bite, I know why I do this job. And so does my whole team-we constantly push each other forward."
Will the new experiences from the competition be reflected in our hotel kitchen?
"Definitely. Guests can look forward to new techniques, seasonal menus, and even greater attention to detail. The competition is a huge learning experience, and it would be a sin not to use it in everyday gastronomy. My goal is to keep improving, maintain the high standard of our restaurant, and maybe even win one day. But above all, to keep my feet on the ground."
We are proud to have such a chef leading our kitchen.
Andrej Róth's success at Bocuse d'Or National Selection Slovakia 2025, the awards our kitchen has received from Gault&Millau and Falstaff, and his long-term results prove that at Residence Hotel Donovaly**** we not only have an exceptional environment, but also exceptional gastronomy.
If you haven't tasted his dishes yet, now is the right time!
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