Ana Ros
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This Sept 2016 photo provided by the Slovenia Tourist Board shows chef Ana Ros, standing center, greeting guests at Hisa Franko, in the remote village of Kobarid, in the western part of Slovenia. Ros, who starred last year in an episode of the Netflix series "Chef's Table," heads the kitchen and her husband Valter Kramar is the resident cheese and wine expert at the inn and restaurant on the small farm he inherited from his father. (Slovenia Tourist Board via AP)
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This April 2016 photo provided by Hisa Franko shows a dish by chef Ana Ros at her restaurant, Hisa Franko, in the remote village of Kobarid, in the western part of Slovenia. Ros, 44, and her husband Valter Kramar, 49, have traveled the world, blending global tastes and techniques with ingredients from local fields and barns, and their own vegetable and herb garden. In some ways, Ros' menus reflect the cross-currents that define Slovenia, nestled as it is between Italy, Austria, Hungary and Croatia. (Hisa Franko via AP)
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This April 2016 photo provided by Hisa Franko shows a dish by chef Ana Ros at her restaurant, Hisa Franko, in the remote village of Kobarid, in the western part of Slovenia. Ros, 44, and her husband Valter Kramar, 49, have traveled the world, blending global tastes and techniques with ingredients from local fields and barns, and their own vegetable and herb garden. In some ways, Ros' menus reflect the cross-currents that define Slovenia, nestled as it is between Italy, Austria, Hungary and Croatia. (Hisa Franko via AP)
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This undated photo provided by the Slovenia Tourist Board shows chef Ana Ros of Hisa Franko, in the remote village of Kobarid, in the western part of Slovenia. Ros, who starred last year in an episode of the "Chef's Table" Netflix series, heads the kitchen and her husband Valter Kramar is the resident cheese and wine expert at the inn and restaurant on the small farm he inherited from his father. Ros' cooking skills are largely self-taught, though she was mentored by culinary luminaries to become a master chef of a surprising cuisine. "I found my own way of creating that's in some way freer," she says, adding that the only thing she'd hate to hear from guests "would be that the dinner was boring."(Slovenia Tourist Board via AP)
