Chef Jerko Roso
Chef of the Briig Hotel in Split gained his love of cooking on his native island of Brač. After graduating from the high school of catering in Split, he specialized in gastronomy, and obtained a certificate of meat experts.
The butcher’s skills are a great complement to his culinary creativity, which he developed while working as a chef in Adriatic restaurants and resorts, on an overseas merchant ship and on a mini cruiser.
More than ten years of experience in catering, culinary and hospitality industry have led chef Jerko Roso to the prestigious Hotel Briig, whose restaurant Median with a team of young gastronomy lovers prepares colorful and delicious dishes from fresh ingredients from local producers.