Ivo Stoyanov
Originate from Shumen, North-East Bulgaria. Practice his skills, knowledge and above all appreciating of wine under the guidance of Andrew Bell and Giuseppe Vaccarini. Through training by these great figures, Ivo received his acclaim of “Best Sommelier of Bulgaria” and semi-finalists at The European Sommelier of the year in 2002 and 2004.
With his wealth of knowledge under his belt, Ivo set out to London, the wine capital of the world in 2005 to enriching his experience. With his initial post at The Great Eastern Hotel, then find home at L’Atelier de Joel Robuchon since 2008.
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Review
The open kitchen deploys top-drawer ingredients to telling effect in the tasting menu, a cavalcade of intense, finely calibrated treats … [Squaremeal]
Service, noise level, comfort and the beauty of the room (and this room is like a red and black-lacquered Japanese box with a living wall of leaves) all have their part to play, and here all those elements slot neatly together to result in a real joy of a restaurant. [Gastronomy Domine]
Diners are made to feel welcome… The presentation of the food was faultless, and three out of the four dishes scored highly. [World Foodie Guide]
To experience the best of the stellar chef’s show-stopping firepower, book a seat at the bar in the dimly lit ground-floor ‘atelier’ with its dark, minimalist red & black surrounds & soundtrack of cool beats. [Squaremeal]
No matter how sunny the day is, visitors feel as though night has instantly fallen when they walk into L’Atelier de Joel Robuchon. But when your eyes adjust, you’ll see a seductive looking restaurant. In Le Salon bar, which has a ‘1979 St. Tropez feel’, drinkers sip cocktails on James Bond-style red leather pouffes. [Coutts Food]