Kul IN: What does your culinary journey look like after Kul IN?
After Kul IN, I returned to the island of Hvar, to Little Green Bay, and there I took over the kitchen and was the chef for several years. Over the winter I went to Austria for seasons, and now I have moved permanently to Vienna and work at the Imperial Hotel, where I am chef de partie saucier.
Kul IN: How do you maintain a good atmosphere within the team?
In Austria, the system for employees is different, the atmosphere is more relaxed and there is not so much pressure, of course there is work, but superiors are positioned differently. In such an atmosphere, it is immediately easier to work with people, which is a big plus. So it doesn’t require a lot of energy.
Kul IN: How did you adapt to work in a larger system?
Everything is the same, the scope of work is a little bigger, but the principle of work, hierarchy and duties and everything else is the same. As for the menu, in Austria they have a slightly different principle. They are based on traditional food and 80% of restaurants have two types of menu. One is always more traditional, where there is Tafelspitz, Wiener Schnitzel, etc. In the hotel where I work, they have 3 restaurants. One is traditional, the second menu is a bit stronger and the third is fighting for a Michelin star.
Kul IN: What does your typical day look like?
My day starts around 3 o’clock. Make and review a list of what needs to be done, whether there is any catering in addition to daily activities. All together there are about 25 of us in the kitchen, we come from different countries, but that’s no problem because we all love our work, work for the same goal and try to be the best we can. It’s not complicated when everything is well placed and arranged as it should be. Then it starts with the preparation because the service starts around 5 o’clock. Let’s divide the tasks between the team. I’m in the service department, making sure everything goes as it should. I love it the most when a guest is satisfied, when he says that something was really good for him. The best compliment I got was that it was made like his mom used to make. It is busy until 11 o’clock, after which cleaning and procurement starts.
Kul IN: Where do you get inspiration for your daily efforts?
Motivation is the key. If you like to do it, you are motivated. Today, being a chef is a well-paid job, it is also an important item. You meet a lot of people, you practice communication every day. In the kitchen, you get to know more cultures, nations, customs, and that’s a big plus because you can learn a lot, find out some new things – it’s like traveling, but for free.
Kul IN: How did you get used to life in Vienna?
Living in Vienna is phenomenal, working is also great. We can’t say that life in Croatia is bad, but the atmosphere here is different and they are not so burdened by politics, so somehow it is immediately easier. A lot of people spend time in parks, walking, which is a big plus. There are plenty of social activities that are good for thinking and for life.
Kul IN: What would you single out as the qualities of a good kitchen manager?
You have to be calm and know how to communicate with people. You always have to be ahead of your colleagues and you always have to be an example – show that you do everything like the others and that there is no difference when it comes to people and positions. There is a difference between responsibilities, but as far as work is concerned, absolutely everyone must be equal.
Kul IN: What are your plans for the future?
For now, the plan is to stay in Vienna, I found myself here and it’s really nice, my life is better. I would love to open something of my own here in Vienna one day.
