ERIK
SINKOVIČ

Sous chef

"In the kitchen I am the second pulse — the one that turns an idea into a plate. Precision, to me, is a way of showing respect: to the ingredients, the people, and the place."

I believe in the season, in small growers, and in letting tradition come alive through modern technique that does not hide it, but emphasises it.

As sous chef, Erik runs the mise en place, holds the rhythm between stove and dining room, and makes sure every plate leaves the pass as the team intended. His role connects Ksenija's vision with the kitchen team and a consistent flavour rooted in the heritage of the house.