Restaurant-quality dining in your villa
I cook for villas in Dubrovnik and Lapad, along the coast to Cavtat and the Konavle valley, and out on the Elaphiti Islands of Lopud, Koločep and Šipan. Seafood from the southern Adriatic and the wines of Pelješac guide my menus.
Ston, just up the coast, is famous for its oysters, which I serve raw or briefly over fire. I cook black risotto with cuttlefish ink, Adriatic fish and lamb from the peka, and finish with rozata, Dubrovnik’s custard dessert. Plavac Mali from Dingač and Postup on Pelješac and Malvasija from Konavle pair beautifully.
I have spent a decade in Michelin-starred kitchens, as Sous Chef of R&D in the Noma group and Head Chef at Kokkeriet, and I bring that standard to every table I cook for. My story.
What I offer in Dubrovnik
Restaurant at Home
A tasting menu of six to eight courses, cooked and plated in your kitchen, with wine or non-alcoholic pairings. For dinners of 6 to 12 guests.
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Weddings and events
From an intimate dinner to 500 guests, with a hand-picked kitchen and service team and a drinks programme designed with the menu.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Dubrovnik: good to know
Do you serve Ston oysters?
Yes, when they are in good condition. I serve them raw or lightly smoked over embers.
Can you cook on Lopud or Šipan?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
Can you cook a Croatian tasting menu with local wines?
Yes. I build menus around the wines of Pelješac and Konavle and can plan pairings for each course.
Getting married in Dubrovnik?
I cook weddings at seaside villas in Cavtat and Lapad, island gardens on the Elaphiti and wine estates in Konavle, from an intimate dinner to 500 guests. See wedding catering in Dubrovnik.