October 14, 2026
On Tuesday, October 29, 2025, a key moment for Slovak gastronomy took place in Banská Bystrica. The national round of the Bocuse d’Or National Selection Slovakia 2025 was held at the R2N Business Center — a competition that decides who will represent Slovakia at the European round of the world’s most prestigious culinary contest.
The winner’s title and ticket to Bocuse d’Or Europe 2026 in Marseille was claimed by Patrik Pokrývka, head chef of Hotel Lomnica and Gault&Millau’s Young Talent of the Year. His calm focus, Nordic culinary signature and strong emphasis on seasonality impressed the international jury. His team also took home the award for Best Commis, earned by Viktória Orolínová.
Bocuse d’Or is the most prestigious culinary competition in the world, often referred to as the “chef’s Oscars.” Named after the legendary French chef Paul Bocuse, its world final is held every two years in Lyon. In Slovakia, the national competition has been organized since 2017 under the auspices of the Slovak Association of Chefs and Pastry Chefs (SZKC). It offers young and established chefs a unique opportunity to showcase their talent on the international stage and gain recognition among the elite of European and global gastronomy.
Who competed and who judged?
This year’s competition featured three Slovak chef teams: Patrik Pokrývka (Hotel Lomnica), Andrej Róth (Hotel Residence Donovaly), and Stanislav Opold (Bistro VINK, Nitra). Each team had 5 hours and 35 minutes to prepare two dishes: 14 plated portions featuring fallow deer (saddle and leg) and 14 bowl portions with sturgeon as the main ingredient. The jury evaluated not only flavor and technical execution but also creativity, presentation, and team organization.
The winner, Patrik Pokrývka, has followed an unconventional path. A former hockey player who discovered a passion for cooking, he gained experience in world-renowned Nordic restaurants such as Maaemo in Oslo and Noma in Copenhagen. Today, he leads the kitchen at Hotel Lomnica, combining discipline with creativity. His performance in Banská Bystrica convinced the jury that Slovakia will be well represented in Marseille.
The jury also recognized the team of Stanislav Opold, awarding them the VIP Jury Prize. Stanislav is the head chef at Bistro VINK in Nitra and impressed with his thoughtful execution and modern approach to ingredients. His culinary journey began more than a decade ago in Manchester, UK, where he trained under chefs from diverse backgrounds. After returning to Slovakia, he worked at Restaurant Semillon under Roman Borovský.
Andrej Róth brings both domestic and international experience to the table. A two-time winner of Slovakia’s “Battle of the Chefs,” he also represented the country at the Global Chef Challenge in Rimini. Today, he is head chef at Hotel Residence Donovaly, where he combines professionalism, creativity, and a deep passion for gastronomy.
The finalists were evaluated by a jury of respected figures in European gastronomy: Jimmi Eriksson from Sweden – captain of the Swedish national culinary team, known for his pure flavors and precise technique; Marek Fichtner from the Czech Republic – president of Bocuse d’Or Academy CZ, mentor to young chefs and TV judge on MasterChef Czechia; and Peter Ďuranský from Slovakia – the country’s first Michelin-starred chef and current president of Bocuse d’Or Slovakia.
The Bocuse d’Or Slovakia 2025 competition once again confirmed that Slovak gastronomy holds a strong and growing position on the international stage. A new generation of chefs – technically skilled, creative, and ambitious – is ready to compete and represent Slovakia among Europe’s finest.
We wish Patrik Pokrývka and his team the very best as they prepare for the European round of the Bocuse d’Or in Marseille in 2026!
