Jozef Breza is a Slovak chef celebrated for his leadership at the fine-dining restaurant Gašperov mlyn in Batizovce, Slovakia. Since joining the restaurant on October 1, 2015, he has guided a complete transformation of its kitchen and culinary philosophy. Before taking on this role, he gained valuable experience as sous-chef at the Grand Hotel Kempinski High Tatras.
Breza’s cooking is defined by deep respect for nature, a commitment to local ingredients, and a thoughtful zero-waste approach. Under his direction, Gašperov mlyn has become one of Slovakia’s most distinguished dining destinations and earned international recognition, including a place among the world’s top 1,000 restaurants according to the global gastronomic guide La Liste.
With his team, Breza has shaped an experience that is firmly rooted in the traditions and landscape of the Slovak Tatra region while embracing global culinary awareness. He brings together fine-dining precision, sustainability, and regional authenticity, making him a chef whose work reflects both local pride and a forward-thinking vision for modern Slovak gastronomy.
