Organic Take On Culinary Arts
Gregor had always been a beekeeping and agriculture enthusiast, but his career has recently turned in a different, though not completely different, direction. He still appreciates organic ingredients and simple, authentic techniques, but he prefers to prepare these ingredients in a professional kitchen, rather than producing them on a farm. Read how he got a job as a sous chef at one of the most innovative restaurants in Zagreb so early in his career, and find out why education is important to him, and where he plans to take his career in the future.
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