Lyubomir Todorov
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CHEF
Lyubomir Todorov
Professional Background and Philosophy
Chef Lyubomir Todorov is the Head Chef at the restaurant of Yastrebets Hotel Wellness & SPA in Borovets. He is an established professional with extensive experience in modern European cuisine. He believes that strong organization is the foundation of every successful kitchen. For this reason, he builds a team that works in harmony and follows clear standards. Teamwork ensures consistency and high quality. At Yastrebets Hotel, every detail matters. From ingredient selection to final presentation, everything follows a clear culinary concept.
Culinary Style and Standards
In his dishes, Chef Todorov seeks balance in flavors and textures. He works with seasonal ingredients and carefully selects every component. His style combines tradition with contemporary techniques. His formula includes consistency in quality and precise organization. He believes in continuous team development. He maintains a clear and recognizable culinary identity. This approach transforms every visit into a true gastronomic experience.
Presence on “My Kitchen Is Number One”
Beyond his restaurant work, Chef Lyubomir Todorov is a judge on the TV show “My Kitchen Is Number One.” He shares his professional expertise and high standards. He evaluates technique, flavor, and creativity. His participation strengthens his authority in modern gastronomy. Through discipline and vision, he upholds the high standards of the restaurant at Yastrebets Hotel. Guests can expect refined service and carefully crafted seasonal menus. He inspires both young chefs and admirers of modern cuisine.
Chef's masterpieces
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Early Life and Education
Chef Lyubomir Todorov was born on June 14, 1989, in Vratsa. He graduated from the Professional Culinary High School (PCHS) in 2008 in his hometown.
In his final year, the school hosted chef Jan-Marie Martin. Martin was president of the Francophone Union and owned several restaurants in France. He visited for the official dinner of the Vratsa Francophones.
Todorov impressed Martin during the event. Martin invited the young student to cook alongside him. Afterward, he offered Lyubomir a position at one of his restaurants. Lyubomir had already planned to go to Germany, so he declined.
Career in Germany
Chef Todorov spent five years in Germany. He completed training at Michelin-starred restaurants and organised events with award-winning chefs.
Among them was Schwarzwaldstube at Hotel Traube Tonbach in Baiersbronn — a three-Michelin-star restaurant. He also trained at Hirschen Sülzburg, which holds two Michelin stars. Both focus on classic French gourmet cuisine.
He worked alongside chefs Alfred Klink, Harald Wolfar, Daniel Zitzelsberger, and Christoph Fischer. At Parkhotel Waldeck, he rose to the position of deputy chef.
He later joined the two-Michelin-star restaurants of the 5-star Colombi Hotel Freiburg. He was offered the deputy chef role there. He declined and returned to Bulgaria. At Colombi, he cooked French classic and regional Baden gourmet cuisine.
Head Chef at Yastrebets Hotel
After returning to Bulgaria, Todorov worked at a restaurant in Sofia. He also joined Yastrebets Hotel Wellness & SPA in Borovets.
Since late 2016, he has served as Head Chef at the à la carte restaurant. He uses modern techniques to reinterpret traditional Bulgarian and international cuisine. He works with seasonal, high-quality products sourced from small Bulgarian farms.
His time in Borovets brought further Michelin connections. He cooked alongside chef Giuseppe D’Aquino and chef Pietro D’Agostino during their visits to Sofia.
Today, Chef Todorov leads a team of 45. He values strong organisation and teamwork. His formula for success is consistent quality, clear structure, constant progress, and a firm culinary concept.
Mentoring and Community Engagement
Chef Todorov regularly visits the Professional Culinary High School in Vratsa. He runs workshops and guides young chefs — following the example of Jan-Marie Martin, who once inspired him.
Over the past four years, more than ten students have chosen to begin their careers under his mentorship.
He also serves as a judge at culinary competitions and takes part in public gastronomy initiatives.
One of his proudest achievements was earning a deputy chef position at a Michelin-starred restaurant — winning the role over 60 competitors. He believes his greatest successes are still ahead.