Chefs and guests 2015

Lionel Levy

Chef Lionel Levy

Rightfully seen as the leader of the new Mediterranean cuisine, Lionel Levy learned his trade from internationally acclaimed chefs such as Éric Fréchon and Alain Ducasse. Having moved to Marseille in 1999 the city has become his adopted home and it is here that he has gained mastery of the local cuisine-the result being a → Read more

Chef Olivier Grouard

Chef Olivier Grouard

Due to his exceptional culinary talent, Chef Olivier Grouard became the true ambassador of the French cuisine. In the past 20 years he has presented the gastronomy of his country in the French embassies around the world, in Italy, the Vatican, Switzerland, Austria..Since 2012 he is the Chef of the French Embassy in Ankara. To → Read more

Mira Šemić

Mira Šemić

In the neighboring Slovenia, Mira Šemić is a wine legend. She started to, as she says, “intensively” to deal with wines 25 years ago, when it was not yet one of the leading trends. She visited almost all wine regions of the world, and has especially good knowledge of the wines from Australia and New → Read more

Kunty Moureau

Kunty Moureau

Belgian food Mood Belgian Food Mood is a new brand label created by Kunty Moureau (Art & Design Curator) in 2016, which promotes food designers or design’s project defending the preservation of human-nature ties, searching for no further waste, struggling to be sustainable, and keeping our traditions alive. Belgium are for centuries a land of → Read more

Marina Tuđina Badurina

Marina Tudjina Badurina

Was born in Zagreb 1952. In 1972 she graduated from the School of Applied Arts and Design in Zagreb at the Department of Ceramics. In 1976 she graduated from the Bath Academy of Art in UK. Since 1977, she has been a member of the Croatian Association of Artists of the Applied Arts and Croatian → Read more

Tvrtko Zebec

Tvrtko Zebec

Ph. D. Tvrtko Zebec, moderator of the roundtable. Will present the Institute’s activities of field research to the scientific interpretation of the art of preparing food performed by ethnologist Ph. D. Melanie Belaj, Ph. D. Jelena Ivanisevic Caput and Ph. D. Marina Blagaic with special emphasis on the coordination of seven participating countries (Cyprus, Greece, → Read more

Rut Carek

Rut Carek

Rut Carek, chief secretary of the Croatian Commission for UNESCO and the UNESCO Head of the Ministry of Culture will present the project of education of young people about the cultural heritage. → Read more

Krunoslav Cukrov

Krunoslav Cukrov

The theme of his presentation will be “The preservation of the Mediterranean diet through cultural tourism.” Through the theme he will show his experience of tasting the olive oil as part of ethnographic collections and experiences with the first exhibition of the Mediterranean diet in Cilento, Italy last year, and the example of Velaris hotel → Read more

Tanja Kocković Zaborski

Tanja Kocković Zaborski

Presentation of the project “Be careful what you eat.” At the round table “The Mediterranean diet and how to preserve it?” I will present a multi-year project of the Ethnographic Museum of Istria and associations IEP which is designed as an interdisciplinary platform through which people gather in the field of nutrition. The project consists → Read more