17/05/2026
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Chef Patso Nikolov Brings Three Decades of Global Experience to Bloemfontein Kitchens
Executive Head Chef and food consultant champions fine dining, private catering and traditional preservation techniques
Chef Patso Nikolov, born Plamen Nikolov, has become a familiar name in the Free State’s food scene, blending fine dining expertise with a commitment to preserving traditional cooking methods.
With a culinary career spanning more than 30 years, Nikolov works as an Executive Head Chef and food consultant in Bloemfontein. He is known for his bespoke private catering services and for advocating “old-world” skills in a modern kitchen.
Nikolov’s journey began in his father’s family restaurant in Bulgaria, where he started as a waiter before moving into the kitchen. He formalised his training in Hotel, Motel, and Restaurant Management in Sofia, graduating in 2000.
His international experience includes a role as commis chef at the Hilton Sofia, followed by years in Ireland and the United Kingdom. Throughout the 2000s he worked in several prestigious kitchens, serving as Senior Chef de Partie at the Berystade Hotel in Ascot and Senior Sous Chef at the Compleat Angler in Marlow. He later secured his first Executive Head Chef position at a 4-star hotel in Reading, Berkshire.
Nikolov relocated to South Africa in the early 2010s to establish his own private catering business. Since then he has taken on head chef roles at establishments such as EP Catering and has been the driving force behind 59 Plenty Restaurant and Patso’s Café.
His cooking philosophy centres on respect for raw ingredients and cultural food heritage. Nikolov actively promotes artisanal techniques like home canning and preserving, skills he learned from his grandmother.
Based in Bloemfontein, he continues to shape the regional hospitality scene through tailored private cheffing services, interactive cooking demonstrations, and food-focused events.
