Portfolio

My cooking career started in restaurant Divino in 2014. Croatian Michelin star chef Marko Gajski was the one who inspired me to start my cooking career. 

After one sezone in Divino I was start to work with Marko Gajski and one of the best pastry Chef’s “Tea Mamut” in restaurant Perivoj in Split. After 3 years spent by the sea cooking at Michelin level, I decided to move to Zagreb. I have always loved to cook traditional cuisine, so I started working in the oldest and most respected restaurant in Zagreb “Okrugljak”. In Okrugljak, I learned how to roast a whole duck, roast a whole fish over an open fire, make homemade pasta, gnocchi, baking, pulled dough and numerous other specialties that the restaurant offers. Namely, then in Okrugljak I had the opportunity to cook with one of the best chefs of the eighties and nineties “Vlado Zemljić”.

After a year, I started working in the best fine dining restaurant in Croatia, “Dubravkin put”. Back then, some of the best chefs I know were cooking in Dubravkin put, with whom I learned a lot. In the meantime, in 2018, I entered Masterchef school. After finishing Masterchef school, I decided to move to Ireland, where I started working in one of the best hotels in Ireland and England at the time, “Ballynahinch Castle”. I cooked with the freshest fish, game and fresh vegetables that we grew ourselves. I used my vacation time by going to an internship in one of the world’s best restaurants “Fat Duck and Dinner by HB” by chef Heston Blumenthal, known for the discovery of the “slow cooking” technique. A wonderful experience where I learned to be disciplined, quick and creative.

After a year, I decided to do an internship at the then best restaurant in the world, “Noma”. I went to Noma to learn fermentations, work on an open fire and experience the Scandinavian lifestyle.After a few months, I returned to cook at “Mano2″, one of the best restaurants in Croatia. In Mano2, I applied fermentation techniques and working on an open fire. The desire for a new experience took me to Austria. I worked in one of the best Styrian restaurants”Johann” where I learned traditional Austrian cuisine and moder style of Austrijan cuisine.After two years cooking in Austria, I decided to switch to Yachting. The first experience was as a private chef on the 37m. Benetti M/šćš,Y. Satine. After a few months, I received an offer for Private chef in the new 30m. M/Y Genesis.