An interview with Emil Dokovski, Executive Chef at Voya Beach Resort, Sveti Vlas. Voya Beach Resort is Ranked No. 1 Hotel in Bulgaria for 2025 as Per Guest Reviews.
Could you tell us more about the concept and menus of the restaurants at Voya Beach Resort? How do you manage to maintain such a high gastronomic standard and consistently positive guest feedback year after year?
If there is one guiding principle that has defined the entire team at Voya Beach Resort from day one and continues to do so, it is our firm belief that the product we create is entirely centered around our guests. Everything we do is designed to meet their needs. This may sound like a cliché, but for us it is not.
We never underestimate feedback. In fact, we often make adjustments based on guest recommendations—even within the same day.
From the very beginning, we have kept in mind that the hotel is located on the Bulgarian Black Sea coast, operates as a summer resort, and is primarily oriented toward families with children. These factors have been fundamental in shaping our overall concept, restaurant menus, and the selection of products we work with.
Most of our guests are young, well-traveled people with specific needs and high expectations. Understanding this, we strive to enhance our product every year and stay aligned with global trends. We view the all-inclusive system as a valuable opportunity to provide peace of mind—confidence that someone has already taken care of the details for guests and their families even before they arrive.
Which global culinary and gastronomic trends do you believe will have the greatest impact on high-end seaside hotels over the next two to three years?
Guest expectations have changed significantly in recent years. There is a clear shift toward healthier lifestyles—without sacrificing the pleasure of good taste.
We work with real ingredients and avoid substitutes, using our menus to tell gastronomic stories from around the world. In addition, we aim to offer sugar-free desserts and dishes suitable for various diets and nutritional preferences.
We also see a growing number of guests with food allergies, which increases the need for gluten-free, lactose-free, and other alternative options. Overall, high-end hotels must offer an increasingly personalized product.
What are the “golden rules” when selecting products, and do you seek a balance between Bulgarian producers and imported goods?
The leading criterion is consistent quality. When Bulgarian producers can guarantee proven and stable quality, local products are our first choice, as they contribute to an authentic guest experience.
At the same time, offering variety inevitably requires the inclusion of international brands. These also provide reassurance for some guests—especially when it comes to baby and children’s food.
How does the supplier selection process work—from local farms to international premium brands—and how do you ensure consistency in quality?
I have worked with some suppliers for many years, building mutual trust, while also expanding the portfolio each season. My key criteria are quality, product uniqueness, on-time deliveries, consistent condition throughout the season, and flexibility in force majeure situations.
Although Bulgarian products are always a priority, unfortunately only a limited number of producers consistently deliver stable quality over time.
We have implemented a system of daily deliveries and strict food control—from goods reception and continuous monitoring in cold storage and warehouses, to final checks during preparation and presentation.
A five-star resort kitchen operates like a precision machine. Can you share a “behind-the-scenes” moment that guests rarely see but that is crucial to their culinary experience?
Regardless of our results, a significant part of the kitchen team always needs further professional development. The off-season is used strategically for university programs, specialized schools, courses, and masterclasses.
For us, education goes beyond formal training—it is part of our long-term philosophy of lifelong learning. Guests, in turn, simply enjoy the final result of this continuous effort.
How important is the team to the success of the kitchen, and how do you motivate people to maintain high standards under pressure?
The foundation of success is always a strong team. Building one requires time and consistency. I am proud to say that our team began forming around 15 years ago, and every year talented professionals continue to join us.
We are also deeply committed to discovering and nurturing young talent. Each season, young people join us who often find not just a job, but their future profession within our team.
In a seasonal operation, building a stable team is challenging. That is why every employee must feel recognized, valued, and supported in their development. For younger colleagues, seeing a clear future and growth opportunities is especially motivating.
Pressure is inevitable, but when everyone feels they are in the right place, adrenaline becomes a positive force. Television cooking shows often exaggerate constant stress in professional kitchens. In reality, we minimize tension through planning, organization, and systems designed to function smoothly and calmly.
How do online reviews and direct guest feedback influence your decisions? Have guest opinions ever led to changes in the menu?
We never lose sight of our main goal—not to satisfy our own egos, but to provide guests with a complete and memorable summer experience.
We listen carefully to feedback, which we see as the most honest evaluation of our work. Menus are designed to offer balance and variety, but when that balance does not meet guest expectations, we make changes quickly.
This is a natural process, as preferences evolve throughout the season and over the years along with the profile of our guests.
What advice would you give to fellow chefs and hoteliers who want to elevate the culinary experience for their guests?
First and foremost, place the guest at the center of every decision. High standards are not achieved solely through technology or expensive ingredients, but through understanding expectations, cultural habits, and taste preferences.
Secondly, invest in your team. A motivated, trained, and respected staff is the strongest foundation for sustainable quality.
And finally—feedback. Guest reviews are the most accurate indicator of what works and what needs improvement. Flexibility and willingness to adapt are what distinguish good professionals from truly exceptional ones.
View the profile of Voya Beach Resort on BestHotels.bg here.
