After completing a three-year higher culinary school in Belgrade, more than eighteen years of professional work, discipline, and daily refinement of my craft followed in some of the most prestigious gastronomic establishments—from five-star hotels and Grand Luxe resorts to a three Michelin star restaurant and specialization in Valencia.

My training has focused on Mediterranean cuisine and its techniques, understanding ingredients and the way flavors connect with each other. My focus has been the Mediterranean from the very beginning. It's not just the cuisine I cook—it's the food I eat, the environment I live in, and the way of life I know. What I live, I try to convey to my guests through the plate. I especially enjoy working with ingredients and techniques that involve cooking over an open fire, especially wood. Not only for the taste and unique aroma it gives to food, but for the emotion it often awakens in people. The smell and taste often take them back to childhood, carefree days, family, and moments spent together around the table.

That's what I love most about this job—when food becomes more than just food and brings back a memory