Chefs and guests 2017

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 Vesna Miletić

My name is Vesna Miletić. I was born in 02.05.1958., and i graduated from University of Zagreb, Faculty of Political Science. However, my love of food and cooking changed my life path – I spent 15 years working in restaurant hospitality bussines. I’m the Chef in the restaurant Tač in Zagreb, which i run with my husband and → Read more

Chef Pero Savanović

Pero Savanovic is one of the five Master chefs in Croatia, run by the World Master Chefs Society, which was founded in 1947 by Jean Conil, the French chef at Buckingham Palace. Savanovic has over 20 years of experience working with high profile clients. He has also won gold medals at many national and international → 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

Chef Ippei Uemura

Originally coming from Kyoto, he moved to France in 2003 and fell in love with the French cuisine. In 2009 he opened his restaurant Tabi No Yume, where he shares Japanese technic of cutting the fish and combines it with French tradition. He is a member of Gourmediteranee since 2013. → Read more

Chef Jeremy Girvan

The Belgium Food Mood presents chef Jeremy Girvan. Chef Jeremy Girvan is the founder of GJCOOK: fine dining at home and culinary school. Jeremy’s kitchen is purified and refined, flavors harmoniously developed, and as major influences he states his life, meetings, travel and his environment architecture. His cuisine is a story ful of rich flavors. “My creations → Read more

Pastry chef Yoan Dessarzin

The head pastry chef at the InterContinental Marseille- Hotel Dieu. The young Swiss began his career in 2005, began his career as a commis patissier at the Auberge et Clos des Cimes in 2005 and has since worked with some of the greatest French chefs throughout France with five being Michelin star establishments. In 2008 → Read more

Chef Flora Mikula

Flora Mikula is an owner and head chef of the restaurant Auberge Flora, in the eponymous hotel, near the Bastille in Paris. She grew up in Avignon, among the flavours and scents of Provence and Mediterranean dishes that are today the backbone of her cuisine. As a very young, she began to take an interest → Read more

Mira Šemić

Mira Šemić

Renowned sommelier Mira Šemić began to intensively study wines thirty years ago and has, in the course of her decades-long career, visited all the leading wine regions of the world. She opened a prestigious restaurant Monroe in the centre of Ljubljana, which represented a turning point in the development of catering industry in Slovenia. The → Read more

Chef Zdravko Perić, Culinary Institute Kul In

The head of the Culinary Institute is Zdravko Perić, a chef with many years of working experience, from The Plaza Hotel in Las Vegas, to Executive Chef of several elite hotels in the region: Hotel Le Meridien Lav in Split, a member of the Starwood Hotels and Resorts, and Ljubljana’s Grand Hotel Union. Culinary Institute → Read more