What does a typical day look like for you as Chef de Partie at Weisses Rössli?
Every day feels so full! My day starts at 9:00 a.m. I work with an intern, so we go through our mise en place for the day—what we need to prepare for lunch and dinner service. I’m responsible for the cold kitchen and pastry, so my focus is on those areas. We prep until 11:00, then take a staff lunch break until 11:30.
Lunch service runs from 11:30 until 2:00 p.m. After service, we wrap up any unfinished prep work, and then I head to my break, usually around 2:30. During my break, I like to go to the gym, research new dessert ideas, study fermentation techniques, or take care of personal tasks.
We return to the kitchen at 5:00 p.m., prepare our personal food, and finalize mise en place for the evening service. After a quick dinner break from 5:30 to 6:00 p.m., the evening service begins, which can last anywhere from 9:30 to 11:00 p.m., depending on reservations.
It’s a demanding schedule with little free time. However, I’m always eager to try new things and experiment when the workload is lighter.
Do you have a favorite culinary technique that you love to go back to?
There are so many techniques I’m still discovering, and I love the excitement of learning something new. I don’t like to limit myself to what I already know because staying in my comfort zone doesn’t help me grow. I’m always curious and eager to explore techniques outside my expertise, whether it’s fermentation, pastry work, or something completely unfamiliar. That drive to keep growing and challenging myself is what keeps me passionate about cooking.
Can you walk us through your creative process when designing a dish?
When designing a dish, I begin by focusing on seasonal fruits or vegetables as my starting point. I then consider classic pairing combinations or explore something new and unexpected that complements the main ingredient. Adding layers of flavor is essential, so I often include herbs or spices that enhance the dish’s character.
Next, I experiment with additional ingredients to create a balance of flavors, textures, and aromas. My goal is to craft a dish that feels complete, where every spoonful delivers a harmonious and satisfying experience without anything feeling absent.
As a sustainable food advocate, what are some of the steps you take in your daily work to ensure sustainability in the kitchen?
We take sustainability seriously in our kitchen. One way we minimize food waste is by repurposing leftover ingredients for our weekly business lunch menu. This approach ensures we’re making the most of everything we have.
Additionally, we source many of our products from local suppliers and farmers. While we’re not 100% reliant on local ingredients yet, we’re actively working on improving in this area. Sustainability is an ongoing journey, and I’m committed to contributing to better practices and solutions in the future.
What emotions or messages do you aim to convey through your dishes?
I hope my dishes create a memorable experience for guests—something that sparks curiosity, joy, or even nostalgia. Each dish I create is a reflection of my journey, combining flavors, techniques, and ingredients to tell a story.
I aim to convey respect for nature and the ingredients I work with, while also highlighting the importance of seasonality and sustainability. Ultimately, I want guests to feel a connection with the food—whether it’s through the flavors, the presentation, or the emotions it evokes.
Are there any exciting projects or goals you’re working on now?
This year, my focus is on expanding my knowledge and skills. I’m currently enrolled in an online course at Le Cordon Bleu and taking additional pastry courses at Scoolinary. Through self-study, I’m exploring new ideas and techniques that I can incorporate into my work at the restaurant. My goal is to elevate the quality of our dishes and continue pushing my creative boundaries.
Looking back, what’s the most valuable thing you took away from your time at Kul IN?
Kul IN was a transformative experience for me. It was my first time working in a professional kitchen, and it made me realize how much I love cooking and being a chef. The program provided a strong foundation, combining hands-on practice with opportunities to explore Croatia’s culinary traditions.
We spent time learning essential techniques, experimenting with ingredients, and gaining insights into the world of gastronomy. The exposure to Croatia’s diverse food culture was inspiring and gave me a deeper appreciation for using local ingredients creatively.
What advice would you give to young chefs who want to pursue a creatively fulfilling career in gastronomy?
My advice to aspiring chefs is to stay curious and never stop learning. This industry is constantly evolving, and there’s always something new to discover—whether it’s a technique, a flavor combination, or a different cultural perspective.
Don’t be afraid to step out of your comfort zone, as that’s where the most growth happens. Embrace challenges and learn from mistakes—they’re an essential part of becoming better. Surround yourself with inspiring people, seek out mentors, and always remain passionate about the craft.
Most importantly, remember why you started. Cooking is about creating something meaningful for others, and that purpose will guide you through even the toughest moments in your career.
