Describe Your Culinary Journey!
My journey in the culinary world began when I enrolled in a culinary high school on the island of Vis. After graduation, I landed a job at the Nautical Center Komiža. With the support of the director, I decided to continue my education at Kul IN to strengthen and expand my knowledge. The program significantly enriched my expertise. Upon returning to Vis, I became the head chef at Gatula on Biševo. The knowledge I gained at Kul IN was invaluable in designing the restaurant’s summer menu. After my first season as head chef, I can confidently say I have grown both personally and professionally.
Where Did You Notice the Biggest Change After Completing Kul IN?
The first change I noticed was in myself. I was no longer just a young graduate—I became much more serious and focused. Kul IN carries a certain weight and prestige, and my professionalism reached a much higher level. I now pay greater attention to detail in everything I do.
What Was the Most Challenging and Most Interesting Moment at Kul IN?
The most challenging part for me was the first week, when we had to chop vegetables into precise, centimeter-sized pieces—I wasn’t that precise before, but practice makes perfect!
One of the most fascinating experiences was working with pizza. From dough preparation to toppings, I found the process incredibly engaging. Our instructor even showed us how to make dough at home that closely resembles authentic pizzeria-style pizza.
Internship at Noel
During the season, I participated in a competition as part of Italian Cuisine in the World. This event allowed me to make valuable connections and gather fresh ideas. A conversation with Roko Nikolić at Italian Cuisine Week inspired me to apply for an internship at Noel, Zagreb’s first Michelin-starred restaurant.
I am incredibly grateful to the entire Noel team, led by Mario Mandarić, for welcoming me with open arms and introducing me to new perspectives in the hospitality industry. Stepping into the world of fine dining for the first time was both challenging and exciting. The high expectations and fast-paced environment pushed me to perform at my best.
My experience at Noel helped me incorporate some of these fine-dining innovations into our restaurant. Now, I’m eagerly preparing for the new season—creating a fresh menu and assembling my team.
Encouraging Message for Young Chefs
Leaving home for three months to study in another city isn’t easy, but you’ll make great friends, and time will fly by. If you love what you do, no challenge will feel too difficult. If you’re passionate about cooking, investing in your education is always a worthwhile decision!
