Boris Jovanoski Becomes the New Chef De Cuisine at the Royal Park Hotel

Royal Park Hotel’s PARK 600 Locally Crafted restaurant is excited to announce the promotion of their Sous Chef Boris Jovanoski to Chef de Cuisine.

Image of Jovanoski leaning against an outside wall of the hotel

Royal Park Hotel Promotes Rising Star Boris Jovanoski to Chef De Cuisine

Growing up one of five siblings and a triplet, Boris spent most of his childhood traveling throughout Europe and across the USA. At the age of 14, he took on his first job as a dishwasher in his uncle’s steakhouse. It was there where he got his very first taste of the restaurant business. “I would often catch myself watching the cooks in amazement as plate after plate of food was assembled in harmony and sent out for the guests to enjoy” says Boris. It was at that point he knew he wanted nothing more than to become a chef. At the age of 16, he received his first job in the kitchen, and by 18 he was a kitchen manager at a local steakhouse and brewery. Shortly thereafter Boris enrolled in the Macomb Community College culinary arts program followed by an additional program at Schoolcraft College, where he trained with five master chefs.

As Chef Boris takes the helm in PARK 600, Executive Chef Colin Brown was asked his thoughts on the promotion. “He has been with our Hotel 11 years now, and I have watched him grow from a young line cook, to Sous Chef to Chef de Cuisine. He is always one for the challenge, never one to standby and has displayed a willingness to be a master of our art.”

With a new year, and new trends on the horizon, we asked Boris his predictions for 2019. “I think there will be a shift back to the classics. Less tweezer-focused food, molecular gastronomy and micro-greens and more focus on the origin and stories of the dish. Large menus are a thing of the past, and many restaurants are scaling back to focus on what they do best. As for our restaurant this year, I envision a more inviting and fun atmosphere where guests can come to enjoy quality locally sourced cuisine and creative cocktails. Our new spring menu will focus on simplifying our dishes to three or four key ingredients, letting the food speak for itself.

For those who enjoy a bit of adventure, games, and fun, be on the lookout for our new Local Crafts & Apps Happy Hour launching in March.

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