Chef Filip Ondrušek: food, memory and traditionCEFR A2
20 Jan 2026
Adapted from Nevena Borisova, Global Voices • CC BY 3.0
Photo by Artem Beliaikin, Unsplash
Filip Ondrušek is a 29-year-old Austrian-Slavic chef based in São Paulo, Brazil. He has lived in many places and visited over 30 countries.
He has worked as a creative chef in two- and three-Michelin-starred restaurants around the world. He follows Slow Food and Demeter principles and uses biodynamic, seasonal ingredients. In Autumn 2025 he was an honorary guest at Bulgaria's Traditional Cheese Festival. He aims to blend classical technique with traditional methods and modern creativity while respecting the integrity of products. He also highlights preservation methods such as fermentation, curing and pickling.
Difficult words
- creative — having new and original ideas
- principle — a basic idea that guides actionsprinciples
- biodynamic — farming that follows natural and cosmic cycles
- seasonal — related to one part of the year
- integrity — being whole and not changed or damaged
- preservation — ways to keep food safe or last longer
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Discussion questions
- Have you tried fermented foods? Which ones do you like?
- Do you use seasonal ingredients when you cook? Why or why not?
- Have you visited a food festival or market? What did you see?
