Stop
Creating
SERVICES
Thanks to their knowledge of hospitality and the mastery of the economic measures of the profession, FJ culinary consultants collaborate with you to design your project and set up a commercial offer.
Train catering professionals and cooking enthusiasts in order to pass on their know-how.
Organize demonstrations in Macedonia and abroad in order to transmit new technique and present culinary innovations.
Put their culinary talent at your service, creating personalized professional and private events for you.
Only
The
Freshest
Ingredients
Recipe’s reformulation & engineering for food and manufacturing. Expertise in taste panels for finished products for the retail.
Put their culinary talent at your service, creating personalized professional and private events for you.
Recipe’s reformulation & engineering for food and manufacturing. Expertise in taste panels for finished products for the retail.
Only
The
Freshest
Ingredients
Partners & Sponsors
Nova Schools
Konoba BOGO
APOLLONIA
KALIN HOTEL
OKTAGON
TRESKA
VODENICA 3
CONCEPT
GET CAFE
PRIMA PASTA
EGOIST
GRIFFON
SKY CORNER
IMPERIAL
DOLCE
Our Team
Chef Filip Chalovski
Executive Chef
His mother and grandmother are to blame for his first early culinary attempts. These two culinary maestros made him dive into the cookbooks that adorned his family’s book shelves.
Having finished his formal culinary education, he built his way up in the kitchen hierarchy, working in various restaurants and hotels in Macedonia and abroad. His rich experience consists of national, Mediterranean, Italian, Asian restaurants, as well as 3, 4 and 5 star hotels, where he was the executive chef. He has collaborated with and worked for world known culinary celebrities and Michelin starred chefs.
Chef Filip Chalovski’s author cuisine is bald, diverse, multi-layered and rich. The desire for creation is what motivates him in the kitchen, always striving for perfection and inspired by the seasonal, fresh, local produce, color, aroma and flavor.
Zlatko Tanevski
Sous Chef
He began his journey in the world of gastronomy by enrolling in a high school catering. Since then he has been constantly creating.
After graduating from high school he had successful careers in several restaurants. Including three years of work in Croatia, where he acquires love and good skills for fish and seafood. In the meantime, he participates in several international competitions where he wins prestigious awards.
As he acquires the love for fish, so he emphasizes the cold cuisine, so he has the position of Garde Manger. And so with his ambition and love for gastronomy he steps forward to every new challenge.
