[3][4] Born to distinctly ambitious parents, she trained alpine skiing as a child, earning a place in the Yugoslavian youth national team, but later decided she didn't want a professional career.

At first, she worked as a waitress (Kramar became a sommelier) and tried convincing the then chef to try experimenting with traditional recipes, to no avail.

[3] With the help of her mother-in-law and a family friend, she shortly learned cooking well enough to attract attention in the wider region with her culinary creations.

She began receiving invitations to top-notch culinary events, such as being a guest chef of the Ikarus restaurant in Hangar-7 in Salzburg, Austria, and the Gelinaz Grand Shuffle in New York City.

[3] Her cooking style features innovative remaking of traditional recipes from the upper Soča valley region, prepared with local ingredients.