Careers at Hotel Lomnica: We're Opening Our Doors to Talented Individuals

Top-notch gastronomy and hospitality in Tatranská Lomnica aren’t about anonymous processes. They’re shaped by real people, each with their own stories and personalities. At Hotel Lomnica, we believe that the best results come when the experience of top professionals is combined with the courage and ideas of young talent. Join us as we take a look at the hotel through the eyes of three interns: Svenja, Karmen, and Veronika.

Internship in the Kitchen at Hotel Lomnica: Svenja's Experience from Switzerland

If you visited our à la carte Sissi Restaurant in September, you most likely encountered the work of Svenja Wolf, a young Swiss intern. This talented aspiring chef came to the Tatra Mountains to study at the Secondary Vocational School of Hospitality in Horný Smokovec as part of the Erasmus exchange program. Upon arriving in the kitchen of Hotel Lomnica, she says she experienced a true culinary rebirth.

"The work here is exceptionally precise; you can see the high level of craftsmanship and attention to detail. What fascinates me most is that everything here is made from scratch," Svenja explains.

In the kitchen at Hotel Lomnica, she discovered several techniques that changed her perspective on the craft. For example, a different method for preparing demi-glace: while in her previous experience she was accustomed to adding ingredients to hot water, at Lomnica she was surprised to learn that the process begins with cold water, allowing the collagen and deep flavor of this rich meat broth to be gradually and fully released.

Another helpful tip for her was the preparation of herb-infused oils.“Instead of blanching, the chefs here heat the herbs with oil to exactly 65 °C, which allows the oil to retain its intense aroma and vibrant color,” the young intern continues. She adds that she also stepped out of her comfort zone on several occasions, such as when deboning and precisely filleting large fish.

During her stay with us, Svenja fell in love with traditional halušky and our desserts, but what she appreciates most is the clear structure and system that, in her opinion, make the local cuisine world-class. Would she come back to the Tatra Mountains?“Definitely.”

From School Internships to a Career in Gastronomy

For Karmen, an 18-year-old student at the Secondary Vocational School of Hospitality in Horný Smokovec, the Hotel Lomnica is a familiar place. In September, she began her internship there for the fourth time.

"Over the past four years, I've worked in a pastry shop and a breakfast kitchen, but what I've grown to love most is working as a waitress—the experience I've gained behind the bar and the direct interaction with guests," says Karmen.

Early in his career, in addition to his time at Hotel Lomnica, he also gained experience working in restaurants in Portugal and France. Thanks in part to this experience, he knows that he plans to stay in the culinary field even after he finishes school and continue to develop his skills in customer service and communication.

Thanks to the dual education program, students Karmen (left) and Veronika have been gaining experience at Hotel Lomnica for several years now. Photo: Hotel Lomnica

Behind-the-Bar Experience: Craftsmanship, Service, and Professional Communication

Veronika, a third-year student at the Secondary Vocational School of Hospitality in Horný Smokovec, offers a different perspective on working at Hotel Lomnica. During her internship, she focuses primarily on the bar, preparing specialty coffee and mixed drinks, and building genuine relationships with guests.

She had previously completed an internship in Bratislava, but she said the setting in the High Tatras appealed to her more.

"I like the atmosphere here in the Tatra Mountains better. I've learned a lot of new things here, from making drinks to communicating with confidence," explains Veronika.

Her goal is to gain experience at home and perhaps even abroad, but she definitely wants to return to Slovakia eventually and build her career in the local culinary scene.

Why do we support young talent at Hotel Lomnica?

The stories of Svenja, Karmen, and Veronika prove to us that giving young people opportunities makes a big difference. We don’t view our interns merely as “helpers.” We involve them in our day-to-day operations, give them appropriate responsibilities, provide them with support from experienced mentors, and offer them opportunities for professional growth.

Interns and students participating in vocational training at Hotel Lomnica can gain exposure to various areas of the hospitality and culinary industries—from working in the kitchen and pastry shop to serving guests, working behind the bar, preparing specialty coffee, and other hotel operations. The goal of the internship is not merely to observe the work of experienced colleagues, but to gradually acquire practical skills and experience that can be applied in their future careers.

Dual Education for the Future of Gastronomy

"I enjoy working with young people and watching them grow. I am convinced that young people are the future of our industry, and the quality of the hospitality and culinary sectors in a few years will depend on how well we prepare them today," says Tomáš Ševčík, director of Hotel Lomnica.

As he goes on to explain, dual education gives students an excellent opportunity to learn in their field in the best possible way—through hands-on experience. They are not just observers; they are part of the team.

What makes me happiest is when they go on to become our employees in the future. It proves that our collaboration is meaningful and that we’ve been able to show them why it’s worth staying in this field. Our excellent collaboration with the Secondary Vocational School in Horný Smokovec has also played a major role in this, says Tomáš Ševčík.

Marek Pajer, head instructor of vocational education at the Secondary Vocational School of Hospitality in Horný Smokovec, echoes his sentiments:“We value our collaboration with Hotel Lomnica and Kuszmann’s Bazaar for the combination of professional expertise and a personal approach to our students. We reaffirmed this long-standing partnership in 2022 by signing a Memorandum of Mutual Cooperation. Today, 29 of our students are participating in dual education programs with these partners.”

According to Pajer, their students at Hotel Lomnica, under the guidance of experienced professionals, are gaining practical skills in gastronomy and hospitality. They are also learning to organize their work, collaborate as a team, communicate with guests, and take responsibility for their tasks.

A patient approach and respect help them gain self-confidence and a sense of purpose in their chosen profession—values that are important to us at school, says the head of vocational education.

An Internship as the First Step Toward a Career at Hotel Lomnica

For some students, an internship at Hotel Lomnica marks their first exposure to the professional culinary world. Many of them return years later—now as new colleagues. Peter Knapík has a similar story: once a student at the Secondary Vocational School of Hospitality in Horný Smokovec and an intern, he is now the sous chef at the sister restaurant, PaB-e Kuszmannov bazár.

Peter Knapík, Sous Chef at Kuszmann's Bazaar. Photo: Hotel Lomnica

"In 2020, I received an interesting offer for an internship at the Sissi Restaurant at the Lomnica Hotel. That’s where my perspective on gastronomy changed—those years were very enriching and gave me a new perspective on cutting-edge contemporary cuisine," says Peter Knapík.

Whether you’re drawn to the world of fine dining, a signature pastry shop, top-notch café service, or hotel management—with us, you’ll find an environment where genuine craftsmanship goes hand in hand with a personal touch and respect.