Restaurant-quality dining in your villa
I cook for villas in Hvar Town, Stari Grad, Jelsa and Vrboska, and on yachts anchored off the Pakleni Islands. Dalmatian cooking, wild herbs and Adriatic fish are at the heart of what I make here.
Hvar smells of lavender, rosemary and wild sage, and I forage them for the grill. I cook Adriatic fish and squid, gregada, the island’s fish stew with potatoes, and lamb or octopus under the peka bell in embers. Plavac Mali reds and the white Bogdanjuša grown on Hvar are the wines to drink.
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 Hvar
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.
Foraging and cooking
A guided walk to gather wild plants and mushrooms, followed by a hands-on lunch with what we found.
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Hvar: good to know
Can you cook under the peka?
Yes. Lamb or octopus slow-cooked under the iron bell in the embers is one of my favourite Dalmatian dishes to make.
Can you cook on a yacht around the Pakleni Islands?
Yes. I cook on board as well as in villas, and I plan the shopping in Hvar Town before we leave.
How do you reach Hvar from Split?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
Getting married in Hvar?
I cook weddings at hillside villas above Hvar Town, stone gardens in Stari Grad and secluded coves on the Pakleni Islands, from an intimate dinner to 500 guests. See wedding catering in Hvar.