Emil Minev was born in 1974 in the city of Sofia, Bulgaria. He started his first job when he was fifteen. At some point he even stopped attending school, and had to complete his education as a private student. His first job was in the kitchen of the New Otani Hotel (now Kempinski Zografski l). After several years at New Otani and working under some good French and Italian chefs, he moved to a free stand restaurant, and within a couple of years, he gained a reputation as one of the most promising young chefs in the country!
In 1998 Emil took over a kitchen of Capital Bar and Dinner at the Sheraton Luxury Collection Hotel in Sofia.
Within a couple of years the trendy restaurant became one of the top places in the City.
3 years later Minev moved to London to continue his education, at one of the most prestigious culinary colleges in the world, Cordon Bleu in London. During his time at the college Emil also attended stage at the La Tante Claire restaurant whose proprietor and chef was Pierre Koffman, a 3 Michelin stars establishment. Mr. Koffman is a mentor to some of the most renown culinary figures in England today, such as Gordon Ramsay, Marco Pierre White, and Tom Aikens.
Work at Koffman's restaurant meant extreme levels of stress, often, including work from dawn to dawn. When the restaurant's Pastry chef resigned unexpectedly, Emil took up his position, and this was a chance for him to find a place in the world of haute cuisine.
Followed a move to The Ritz in London, where he joined the Ritz Club. Emil spent 3 years there, proving his talent at the as a sous-chef.
Beside the high level of the gourmet cuisine, the Club kitchen where Emil worked, was renowned for serving authentic Thai, Chinese, and Indian food. This was a further opportunity for Emil to enrich his knowledge of the work with the ingredients typical of these cuisines, As a Sous Chef at Ritz in 2004, Emil attended one of the most popular competitions in UK, the Caviar Troffey here he was awarded second prize. Thanks to this success, Emil became a member of the Franco-British Culinary Association established by Auguste Escoffier a century ago. Emil also took part in the most prestigious chefs' competition in England Rouxscholarship where he qualified for the regional finals.
On other occasions Emil met Albert Adria from the legendary El Bulli, and later attended demonstrations conducted by his brother Ferran. Emil was astonished by the geniality and creativeness of the two brothers; they were not striving to work with the best products at all costs, their cooking techniques, however, were unique to our time. What Emil was most impressed with was the great passion they had for self-development and improvement, as well as their endless curiosity about everything that happens to the product. He was especially impressed by their pure love of cooking, and readiness to share each other's experience.
Throughout his stay in London Emil practiced and gained experience in some of the two Michelin star restaurants, among them Philip Howard's La Square, Eric Chavot Capital, and Le Gavroche.
In the summer of 2005 Emil returned to Sofia, to open a Talisman restaurant. A fine dining restaurant, where Emil developed his signature cuisine. It didn't take long before "Talisman" received it's first compliment from the local press. And less than a six months later, the restaurant gained the most prestigious award in Bulgaria - "Bacchus and Chivas Regal best Restaurant of the Year Award".
In addition the restaurant was awarded "Best Wine selection", and Minev himself got "The Best Chef of the Year".
A few months later was realizes his first Culinary book "Flavors and Techniques".