Kul IN: You worked at the Michelin-starred restaurant Boškinac. What was a typical workday like, what was your role in the team, and which skill acquired there has proved most valuable in your career?
Danijel Biro: I remember my first day at Boškinac vividly; it was also my first real encounter with fine dining. I spent the entire day cleaning beans. While doing this, I kept thinking about what awaited me next—would I fit in, would it be difficult, and what would I learn? I soon got answers to these questions, and they were all positive. After some time, I became Chef de Partie, and in that role, I learned many things I had never encountered before. I liked the collegiality; even though we were a very young team, everyone supported each other and had a strong desire to progress. Working in such a restaurant taught me the importance of maintaining consistency, which is crucial. I love fine dining, and I have found my place in it. This philosophy will stay with me wherever I go.
Kul IN: Today you work as a sous chef at the most famous restaurant and winery in eastern Croatia. How did this collaboration come about, what do you enjoy most about your new workplace, and what type of cuisine do you prepare?
Danijel Biro: I had many discussions with the current Chef at Josić, Tomica Đukić, and the owner, Damir Josić. That’s how I decided to join their team. I believe I will continue to learn a lot from Tomica, as I have in the past. We complement each other and have the freedom to create new dishes and flavors, which is very important to me. Our cuisine is based on traditional dishes presented in a modern way, and most importantly, the guests have embraced this approach and are extremely satisfied.
Kul IN: How do you leave your signature on the dishes you create?
Danijel Biro: Flavors are the foundation of everything, but presentation is also important because a dish without a story is just a product consumed without any special significance. I adhere to principles like umami, balance, and creativity whenever possible.
Kul IN: What advice would you give to young or aspiring chefs to help them navigate the dynamic waters of the culinary and gastronomy world in Croatia?
Danijel Biro: I would tell new chefs to “arm themselves” with patience and resilience. If they aspire to achieve greatness, they will face challenging situations, but they must learn to handle them. I would also advise them to set a goal and pursue it relentlessly, despite any obstacles. Consistency is key, and time will tell.
Kul IN: Let’s return briefly to Kul IN. You have achieved significant success in a few years since completing the program. Reflecting on your time at Kul IN, what was the most important thing you learned or mastered there?
Danijel Biro: At Kul IN, I learned various cooking techniques that I still practice today. Beyond cooking, I gained valuable knowledge about food hygiene, developing work habits, and how to behave in a team and handle certain situations in the hospitality industry.
Kul IN: Do you think self-confidence is one of the benefits of education?
Danijel Biro: Being a complete chef isn’t just about cooking well. Mentality is a critical factor in achieving success and reaching goals, and building this mentality depends on self-confidence. It’s very important to have support along the way, and I experienced that during my program at Kul IN.
Kul IN: Who is Danijel Biro five years from now?
Danijel Biro: First and foremost, I want to pass on the knowledge I have gained to others. You never know where life may take you, but I will continue on the path to success that I have started, regardless of any obstacles. Even if I don’t reach my ultimate goal, I will be proud of the fact that I tried and gave it my best.
Kul IN: For a more relaxed ending, what is the ideal summer lunch for you?
Danijel Biro: An ideal summer lunch for me would be zucchini soup, steak salad (medium rare ribeye steak, cabbage, and sunflower microgreens seasoned with lime juice, olive oil, and fleur de sel), and raspberry cheesecake.
