{"id":4098,"date":"2025-09-09T09:20:07","date_gmt":"2025-09-09T09:20:07","guid":{"rendered":"https:\/\/www.moments55.com\/?p=4098"},"modified":"2025-09-16T12:36:35","modified_gmt":"2025-09-16T12:36:35","slug":"%d1%88%d0%b5%d1%84-%d0%b0%d0%bd%d1%82%d0%be%d0%bd%d0%b8%d0%be-%d0%b8%d0%b2%d0%b0%d0%bd%d0%be%d0%b2-%d0%b8-%d0%bd%d0%be%d0%b2%d0%be%d1%82%d0%be-quche-%d0%bf%d1%80%d0%b5%d0%b6%d0%b8%d0%b2%d1%8f%d0%b2","status":"publish","type":"post","link":"https:\/\/www.moments55.com\/en\/2025\/09\/09\/%d1%88%d0%b5%d1%84-%d0%b0%d0%bd%d1%82%d0%be%d0%bd%d0%b8%d0%be-%d0%b8%d0%b2%d0%b0%d0%bd%d0%be%d0%b2-%d0%b8-%d0%bd%d0%be%d0%b2%d0%be%d1%82%d0%be-quche-%d0%bf%d1%80%d0%b5%d0%b6%d0%b8%d0%b2%d1%8f%d0%b2\/","title":{"rendered":"Chef Antonio Ivanov and the new Quch\u00e8 experience"},"content":{"rendered":"
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Chef Antonio Ivanov and the new Quch\u00e8 experience\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Antonio Ivanov is a graduate of the Sofia Vocational School of Tourism. From an early age, he developed an interest in cooking, and apprenticeships in professional kitchens from age 15 defined his path.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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young and talented
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For two years now, Chef Ivanov has been behind the exquisite, delicious and perfectly presented menu of the capital's Quch\u00e8 Bar & Dinner. Before that, he worked in some of the best restaurants of his time in Bulgaria, two years in Belgium and 3 years in Copenhagen. In the Danish capital, he gained experience in two of the best 5-star hotels and one of the most renowned Michelin restaurants in the country, which has been operating since 1755.\nIn Bulgaria, he gained his knowledge from Jun Yoshida, Dimitar Damyanov, Ivaylo Petkov and Dimo Dimov, and abroad he worked with some of the biggest names in the world today \u2013 Sebastian Holberg Svensgaard, Jakob de Neergaard, Magnus Fibiger and Christian Paradisi.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Distinct taste and distinct hand<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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H<\/span><\/span>e likes to cook food that is easy for people to understand. For him, the first thing is the taste of the dish, and then, to have a surprise, a technique, and good vision.\nAnd although culinary trends are constantly changing \u2013 fusion, followed by molecular cuisine, etc., only delicious and seasonal food never goes out of style. This is exactly what we find on the menu of Quch\u00e8 Bar & Dinner \u2013 seasonal food, very tasty, always including something familiar, but in surprising combinations.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The latest challenge for Chef Ivanov and the Quch\u00e8 brand is the opening of the new Jardin Quch\u00e8 restaurant in the summer. Although the menu will be different, with ideas from spots in Europe, Asia and the Mediterranean, the emphasis will again be on good taste, quality service and an unforgettable experience.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Food is the language of love<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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