Chefs and guests 2017

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 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

Chef Ante Božikov

Ante Božikov is the head chef of the Konoba Opat at the island of Kornat. He gained his culinary knowledge by working in Zagreb, Rijeka and Opatija. As a chef he worked in the Tic Tac restaurant at the island of Murter and in 2000/2001. he has returned in the Opat restaurant. Together with his → Read more

Jelena Petrov

Jelena Petrov holds MA in economics from the University of Split. Since 2009, she has been employed in the RERA S.D – Country Development Agency of the Split Dalmatia County, on the preparation and implementation of the projects financed by the European Union. Since 2015, she has been participating in the work of „Croatian cluster → Read more

Chef Tomislav Primorac

Tomislav discovered his passion for cooking at an early age. After finishing the Cooking High School in Zagreb, he first started to work in Gajeta Tavern at Zagreb, after which he worked in Bluesun Hotels. He continued his education at Italian Culinary Academy ALMA. During the program in ALMA, his mentors were chefs Bruno Ruffini, → Read more

Chef Marko Hernaut

As a trained pastry chef, Marko Hernaut had a chance to work in best Pastry shops of Zagreb, including Slatkiš, Zagreb, and Vincek. He went through bakery program in Germany. Marko chose to broaden his experience beyond confections, so he worked as a cook in restaurant Mano in Zagreb. After becoming a lecturer at Culinary → Read more

Oenologist Lovro Miklaužić

At University of Zagreb Faculty of Agriculture, he graduated in viticulture and enology. His mentors were professors Edo Maletić, Ivan Pejić, Jasminka Karoglan Kontić, docents and assistant professors Silvio Šimon, Darko Preiner and Zvjezdana Marković. Upon completion of his master′s degree, in 2010 Lovro went to the United States of America for specialization in Opolo → Read more

Lena Šarić

After completing Kul IN’s Pastry Program, Lena Šarić interned at the Grand Hotel Slavia in Baška Voda. She soon received a job offer as a pastry chef in Hotel Boškinac, a member of Jeunes Restaurateurs, on the island Pag. Along with chef Matija Bregesa, she has had the opportunity to prepare many culinary events. → Read more