Chef Mario Mandarić
At the age of 20, he opened a restaurant on a beach in Thailand, where the jungle entered the sea. There was no road, no electricity, no water. But Mario Mandarić did not give up: he worked once a week, as a “pop up” restaurant and gained some popularity.
After Thailand, he returned to Europe and took over the kitchen of the Yorke Arms restaurant in the north of England, which at that time had a Michelin *. The chef managed to keep the star and thanks to that he received an offer from the legendary The Fat Duck restaurant where he worked until his return to Croatia, in September 2019. He returned to take over the kitchen of the Noel Buje restaurant. But It didn’t last because Noel Buje closed down and the chef started to work as a consultant.
This summer he worked as the chef de cuisine at Hvar’s restaurant Passarola. Now he is taking over the kitchen of the Hotel Time in Split. “It will be the first real zero waste restaurant in Split,” says the young chef, who received an important recognition from Forbes magazine in April this year. That world-renowned magazine put him on the “30 under 30” list because of his food waste awareness project that he started in Windsor and London. The project is “on going” and will continue next spring.
Mario is especially proud that for his commitment to reducing waste in the restaurant industry, chef Massimo Bottura invited him to the Al Meni festival which was canceled this year due to COVID.