Chef Philippe Dudin - Head Chef at Noir by Green Life

Chef Philip Dudin, although only 34 years old, has 14 years of experience as a head chef in prestigious hotels and restaurants in Bulgaria and abroad. He received invaluable training and lessons in culinary art with his experience at a Michelin restaurant in the Swiss Alps, which he skillfully transferred to his work here. In the period 2010-2013, Chef Dudin won several awards in famous culinary competitions. His talent and professionalism have taken him far and wide, and he has had the opportunity to serve his dishes to presidents and prime ministers of several countries, as well as some of Hollywood's most recognizable names. And confectionery is another passion of his, in which he immerses himself and creates with full imagination.

How would you define the "taste" of your menu?

Chef Dudin: I don't have a favorite product or cuisine. I like to experiment with different but quality products and to prepare and serve dishes that are amazing in terms of taste and appearance. I draw information on current culinary techniques and trends from global gourmet literature, specialized blogs, exhibitions, and memberships in professional associations. Cooking for me is passion, love, and inspiration. Being a chef is not just a profession. It is a way of life, an emotion, a vocation. It requires a lot of energy and dedication, but it also draws you into the magical world of culinary art that I have been in all my life. In this line of thinking, I would describe my menu as inspiring and caressing the senses - I present to customers dishes prepared with care and with all my dedication, with attention to detail that catches the eye.

Which is the cuisine that inspires you the most and how is it reflected in NOIR?

Chef Dudin: At the NOIR restaurant, my team and I prepare all dishes with high-quality, fresh, and farm products. We offer our guests what we believe in. As professionals, there is hardly anything that turns us off more than cooking with a bad product. We treat our customers as our guests and friends, to whom we strive to provide a high-end gourmet experience. I have drawn the greatest inspiration from Bulgarian and Greek cuisine, which we skilfully combined in the menu of the NOAR restaurant. Through this symbiosis between two cuisines that are both the same and different, we offer our guests a real extravaganza of memorable tastes and emotions.

What would you recommend to NOIR visitors from the restaurant's menu?

Chef Dudin: The salads at NOIR are prepared with carefully selected fresh and fresh vegetables, so I would recommend such a starter. A personal favorite of mine is our Greek salad, but our variety of appetizers and homemade tarama are also great choices in the summer. For lovers of sea cuisine, I would immediately suggest the smoked octopus with pistachios and olives, sea bass fillet with herb crust and vegetable linguini, and stuffed calamari cooked in the Josper oven. We offer selected fresh wild-caught fish that we re-cook at Josper, so the choice is limitless. As an ideal end to a high-quality and delicious meal, our unique signature desserts are.