Marek Gura comes from the historical town of Kežmarok, which lies at the foot of the High Tatras. Gastronomy won his heart at an early age thanks to his father, who worked as a manager of hotel facilities in the Tatras. This was his entre to the world of tastes and aromas; it was a world that captivated him and wouldn’t let him go.
He graduated from the secondary vocational school at Horný Smokovec and went on to gain practical experience at the side of experienced chefs, including Marcel Ihnačák, with whom he worked at the Liviano Restaurant in Bratislava as Sous Chef. He later worked at the same restaurant under the leadership of Pavel Pospíšil.
Marek moved on to the Tulip House Boutique Hotel in Bratislava, where he worked under chef Andrej Zedníček, and where he perfected his skills as a Sous Chef.
This was followed by a move to Germany where with his brother had opened the Schlosshart restaurant in the small town of Wasserburg. Next stop, Baar Switzerland where he worked at the Baarcity Restaurant under chef Paul F. Janssen. While he was there, he also attended a patisserie course led by Rolf Műrner, the 2007 Patisserie World Champion.
When he’s not in the kitchen, he likes to play sports and spend time with his family.
Motto: “Cooking is like art which is an individual manifestation of the soul’s creative abilities.”