Boris Jovanoski has been promoted from Rochester-based Royal Park Hotel and Park 600’s chef de cuisine and executive chef to director of culinary operations. Jovanoski will oversee all culinary experiences at the Royal Park Hotel and Park 600 in the role.
PARK 600 is known for its pizza oven and central bar, as well as for its special menus for weekend brunch and Royal Tea. It is located inside of the Royal Park Hotel.
Jovanoski has been central to curating the current menu, integrating local flavors into dishes. He tries to balance the Michigan feel with the world-class experience travelers expect when they come to the restaurant. He has been with Park 600 since 2006.
After working in his uncle’s steakhouse starting when he was 14 and traveling Europe and across the U.S., Jovanoski managed a local steakhouse and brewery at 18. He completed the culinary arts program at Macomb Community College. He trained under five master chefs.
“I’m excited to step into this new role,” says Jovanoski. “I look forward to continuing to grow and expand the offerings for guests of the hotel and the restaurant while engaging the community with fantastic food and beverage pairings and events.”