Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I love combining different cuisines into tasty menus, Italian and French classics with a gorgeous presentation. I am very passionate about cooking and seeing full bellies and smiling faces makes me happy and it's the part of cooking that I enjoy the most.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Since I was very young I was fascinated with cooking and I wanted to become a Chef. So when I turned 14 I already decided what my life calling is going to be and I started attending high school specialized in training young chefs in culinary arts. When I first entered the kitchen and started working I immediately lost any doubt I had before, and I knew that I choose the right calling, and that the kitchen is going to fill my life with happiness and love.
No description provided.
Arrows and Sparrows
Head Chef (Aug 2016-Now)
Arrows and Sparrows combines the prefect blend of exciting flavors and healthy ingredients to make a truly unique and one of a kind gourmet experience. Our menu is filled with the dishes that inspire and our breakfast makes you look forward to your mornings. Find out more here: http://www.arrowsparrows.com/
Sass Cafe Dubai
Chef de Partie (Jan 2016-Aug 2016)
Residing in the prestigious postcode of Al Fattan Currency House in Dubai's International Financial District; DIFC, Sass Cafe boasts breathtaking views over the city including the famed landmark; the Burj Khalifa. Sass Cafe offers a unique dining and entertainment experience comparable to none. Keeping with Sass Cafe’ Monaco's heritage and legacy, Sass Cafe Dubai precedes a Mediterranean culinary journey prepared by Sass Cafe’s Head Chef Alexander Brouwer.
Chef de Partie (Aug 2014-Jan 2016)
Cle Dubai is a modern high end restaurant, led by Michelin star chef Greg Malouf. Cle Dubai was picked by Time Out magazine as one the highly recommended 'Newcommers' in DIFC for 2015. The menu is inspired by contemporary Middle Eastern cuisine.
Bambino in Belgrade
Pizzaiolo (Mar 2014-Aug 2014)
I worked under the guidance of Italian pizzaiolo. Because I was already familiarized with Italian cuisine I learned new secrets and tricks about pastas, risottos and fast pizza making. I perfected new ways in preparing chicken and sauces. I mastered tricks of fast pizza making, dough making and throwing.
Hotel "Cryston" in Vienna
Head Chef (Jun 2013-Feb 2014)
I worked as head chef and cooked for groups of 40-90 people each day. The breakfast was a buffet served early in the morning, and usually contained pastry, Hors D' Oeuvres, different kinds of salads sweet and salty, meat, cheese and many other things. In the evening a three course dinner was served, first course consisted of various soups, main course were Austrian and German dishes. Third course was desert, and it had different kinds of simple deserts like cheesecake and tiramisu.
"Gatto Verde" in Belgrade
Pizzaiolo (Apr 2012-May 2013)
Here I got my start in Italian cuisine and started making everything from pastas to pizzas and risottos. Here I learned making basic types of pastas and risottos.
"Milosev Konak" in Belgrade
Assistant Chef (Jun 2009-Feb 2010)
I worked as assistant chef and was Head Chef's protege. During my time in "Milosev Konak" I learned to cook Serbian dishes and meat specialties. Eventually I learned enough so I could substitute, and fill in for the Head Chef. Because this was my first job, here I got acquainted with the restaurant business and with the kitchen life.
Dubai - United Arab Emirates
Travel: 300 kms