Lecturers

Education of the future carriers of the development of the croatian gastronomy and oenology follows current world developments and trends. One of the key predefined characteristics is excellence in every segment of studying, which will result in educating top-quality staff which, immediately after finishing the study program, would have knowledge and skills that meet the highest world standards in gastronomy.

Through modern education students actively work, practice and learn from many reputable chefs, among which are: Andrej Barbieri, Deniz Galić, Dino Galvagno, Antun Nišević, Branko Ognjenović, Zdravko Perić, Braco Sanjin, Zdravko Tomšić, Deniz Zembo, Hrvoje Zirojević and Vincenzo Guarino (the holder of the Michelin star). Students will have the opportunity to participate in their seminars and workshops, and the knowledge and skills they acquire will be applied in modernly equipped kitchens, while they will be able to get special experience of learning about the croatian and world gastro-oenology offer through the field work.

Furthermore, students will learn from the award-winning sommeliers like Siniša Koceić, barman Jure Vojković, bartenders Tomislav Mrdeža and Tonći Drlje, who will introduce them to the current trends in serving beverages. Moreover, world experts in gastronomy, such as the founder and editor of the american magazine Gastronomica Darre Goldstein and many others, will participate as guest lecturers.

 

Andrej Barbieri

Andrej Barbieri

  • Top chef, Andrej Barbieri, was born in Zagreb, and after spending his childhood years in Lovran, at a very early age he went to Italy, where he opened a multimedia bar
  • He became close with the gastronomic philosophy of the slow food movement, and since 1999 he has been fully dedicated to cookery.
  • He managed a number of restaurants all over the world: on Sicily, Sardinia, Crete, in Spain, etc.
  • Today he runs the kitchen of a famous restaurant in Opatija, Bevanda, the fourth best restaurant according to the choice of Dobra Hrana the Chef and co-owner of the bistro Conca d’oro in Rijeka
  • Jury member of the culinary show “MasterChef

Jury member of the culinary show “MasterChef

Tonči Drlje

Tonči Drlje

  • Specialist waiter by profession, with additional education at the Faculty of Philosophy as a VET teacher
  • He completed courses for sommeliers, bartenders, baristas
  • He worked as a famous and esteemed F&B manager, as well as the manager in restaurants and hotels, namely: Hotel Park Split, ACI Marina Opatija, Peter Deilmann Cruises, M/S Donauprinzessin, M/S Vistamar, Hotel & Restaurant Promenade, Aqua Solis, Restaurant & Catering Arkada
Denis Galić

Denis Galić

  • He gained many years of experience in the hotel industry working as a hotel general manager, consultant, corporate food and beverage manager, food and beverage manager, purchase and sales manager, and an executive chef in five-star hotels.
  • He developed passion for gastronomy through business and study experience in Italy, Indonesia (Bali, Bandung, Jakarta), South Africa, America, Slovenia and Croatia
  • He gained his Master’s degree in Gastronomy in Italy, where he finished a study program for a MasterChef in the high Italian cuisine and a level 2 sommelier. In order to get professional training in the hotel industry, he graduated in entrepreneurial management, and he fulfilled his love and passion in the culinary school Le Cordon Blue in Pasadena, where he completed professional training for chefs.
  • He is a certified HACCP lecturer and sommelier with a Croatian diploma. In addition to his regular job as a consultant, he has frequently worked as a guest lecturer – trainer at several business schools, hotels and education centres in Croatia and abroad.
Nikola Eterović

Nikola Eterović

  • Šef kuhinje najstarijeg splitskog hotela Park kojeg krase 5 zvijezdica, a sukladno istima I kuhinja pod vodstvom chef-a Nikole je zvjezdanog sjaja.
  • Iskustva stjeće u Europi, kuhajući večinom u Austriji I Njemačkoj za poslovne ljude, a li uvijek vjeran podneblju svoje Dalmacije.
  • Ujedno je spremao gastronomske delicije za brojna imena domaće I strane estrade.
Darra Goldstein

Darra Goldstein

  • profesorica iz područja Gastronomije sa University of Melburne (Food Studies).
  • Autorica je i urednica brojnih knjiga, znanstvenih i stručnih članaka, časopisa i portala iz područja kulture prehrane i gastronomije, kao što su: Gastronomica: The Journal of Food and Culture; Graphic Design in the Mechanical Age and Feeding Desire: Design and the Tools of the Table; Culinary Cultures of Europe: Identity, Diversity and Dialogu; Russian Life magazine.
  • Aktivna kao konzultantica na nekoliko međunarodnih projekata kao što su: European Union Northern Dimension initiative, AgVANTAGE/USAID project on Georgian agriculture, Consultant on Food and Diversity, The Council of Europe, Strasbourg, France.
Dino Galvagno

Dino Galvagno

  • Famous Croatian chef with rich professional experience
  • He studied and worked in Croatia, Germany and Italy
  • He is the owner of the restaurant ‘Prasac’
  • He opened and managed several restaurants in Croatia, and he is known in the general public as a judge in several season of the culinary show “MasterChef”
Vicenzo Guarino

Vincenzo Guarino

  • poznati talijanski šef, nositelj je prestižne Michelinove zvjezdice kao renomirani međunarodni šef kuhinje.
  • Studirao je na State Professional Institute for hotel services and catering of Roccaraso (Aquila) u Italiji.
  • Radio je u nekoliko restorana sa Michelinovim zvjezdicama kao Executive Chef. Sudjeluje na brojnim međunarodnim natjecanjima i gastro eventima poput: Gastronomy week in Moscow, Italian Cuisine World Summit Dubai, Gastronomy week in London.
  • Trenutno je zaposlen u Castello di Spaltenna, Exclusive Tuscan Resrt & SPA kao Executive Chef restorana Il Pievano.
Marija Gudelj

Marija Gudelj

  • Jedina hrvatska slastičarka s prestižnom francuskom diplomom L’École de Boulangerie /Pâtisserie de Paris gdje je stekla titulu: CAP Pâtissier (stečeno zvanje slastičara u Francuskoj na nacionalnoj razini)
  • Bogato iskustvo je stekla radeći prestižnim pariškim slastičarnicama: La grande epicerie de Paris, La Maison Kayser, Le grand bistro maillot st ferdinand, La Maision du chou
  • Vlasnica je i voditeljica zagrebačke slastičarne Miss Délice
Siniša Koceić

Siniša Koceić

  • Siniša Koceić is the commissioner of the management board at the Croatian Sommelier Club in Dalmatia
  • He completed level 2 course for sommeliers at the Croatian Sommelier Club.
  • He is the holder of the following licences: Basic program at the Wine Academy; Diploma by Mercuri International for “Professional sales skills for sales representatives”; Certificate by the ASP Consulting Group “Influencing skills in sales”
  • He worked as a key account manager in Agrokor wines and the head of regional sales in various wine distributions.
  • He is an expert in professional sommelier training of restaurant staff and mentor in lifelong learning training programs in the area of managing food and beverage departments
Antun Nišević

Antun Nišević

  • Chef in the hotel Jadran, in Seget Donji near Trogir
  • Chef specialist with excellent knowledge of the Croatian, international, German and Hungarian cuisine. He has many years of experience as a chef, as well as a restaurant and hotel manager.
  • He represented the authentic Croatian cuisine at the Winter Olympics in Sarajevo in 1984, and in the same year he won the first place in the competition of Croatian catering staff
  • He has actively participated as the member of the judging commission in almost all the culinary competitions in Croatia.
Michael Noß

Michael Noß

  • Poznati njemački chef, trenutno na poziciji Executive Chef Leonardo hotels.
  • Po završetku kuharske škole, 1993. godine radio je u njemačkoj vojsci kao Commis de Cuisine
  • Karijeru je nastavio stjecanjem iskustava u hotelu Ramada i hotelu Hilton.
  • 1998. godine se seli u Irsku gdje radi kao Chef de Partie u različitim hotelima i restoranima.
  • 2000. godine se seli natrag u Njemačku, te počinje raditi za Holiday Inn Hotel Neussa kao Tournant i Sous Chef.
  • Nakon šesnaestogodišnje karijere u Holiday Inn Neuss Michael postaje izvršni kuhar u lancu hotela Leonardo u hotelskom objektu Holiday Inn Düsseldorf Airport – Ratingen.
Branko Ognjenović

Branko Ognjenović

  • Finished Catering School in Zagreb, after which he worked in Hotel Dubrovnik in Zagreb, Gradski podrum, Hotel Esplanada, Interkontinental, restaurant Tiffani and Hotel Arcote
  • From 1985 to 2002 he worked in Vienna, where he managed his own two restaurants. Having returned to Zagreb, in the period until 2010, he worked as the chef in the kitchen of the company Emporion Ugostiteljstvo and in the restaurant Bon Appetite
  • He has won a number of prizes in various domestic and international culinary competitions – In his career he had the opportunity to cook for all the three Croatian presidents, for the Croatian Embassy and a number of world-famous personalities.
Ivan Pažanin

Ivan Pažanin

  • Poznti Hrvatski chef koji je zadivio gledateljstvo ali I kolege kuhare sa svojim nezaboravnim britkim I nadasve profesionalnim komentarima na kuharskom show-u 3.2.1 kuhaj.
  • Svoje kompetencije znanja je stjecao na elitnim jahtama, kao I u renomiranim Hrvatskim restoranima poput Don Dino, Passarola, Kadena, Luxor, Marina na Palmižani, Griblja, Galija, te hotelu Dioklecijan.
Zdravko Perić

Zdravko Perić

  • He gained his first experiences in German restaurants, in which he soon was promoted and given the title of Chef de Partie. After seven years of working as Chef de Partie and managing restaurants in famous hotels of the German city Nürnberg, he decided to continue his career in the USA, where he advanced from a Sous Chef to an Executive Chef in a prestigious hotel The Plaza in Las Vegas.
  • At the prestigious culinary academy Le Cordon Bleu in Arizona he earned a diploma in Culinary ArtsHe worked as an Executive Chef in the following hotels: Grand Villa Argentina in Dubrovnik, Kempinski Hotel Adriatic in Istria, Hotel Croatia in Cavtat, and many others
  • He currently works as food and beverage manager in Le Meridien Lav hotel in Split.
Luka Perman

Luka Perman

  • Cijenjeni profesor, doktor znanosti iz područja društvenih znanosti, znanstvenog polja ekonomija koji je obranio doktorsku disertaciju pod naslovom: „Poduzetnički pristup implementaciji novih tehnologija u odjelu HIP-a“ na Fakultetu za menadžment u turizmu i ugostiteljstvu Opatija.
  • Vlasnik i direktor konzultantske firme ETEN d.o.o.
  • Svoje dugogodišnje predavačko iskustvo stekao je radeći kao stručni suradnik/asistent na Fakultetu za menadžment u turizmu i ugostiteljstvu Opatija
  • Na Visokoj školi Aspira radi kao stručni suradnik/savjetnik i predavač na studijskom usmjerenju Gastronomija.
Braco Sanjin

Braco Sanjin

  • He was born in Rijeka and when he moved to Split he took over the kitchen in the restaurant Kadena.
  • Chef Braco Sanjin, a specialist in Mediterranean cuisine, gained international experience of five years working in Madonna di Campiglio in the hotel Ariston, of which he was the kitchen chef for three years and one of the founders of the Union of Mediterranean and European Regions
  • In 2002,on the gastro scene in Split, he became the first serious promotor of the Istrian truffle and the advocate of the slow food movement in Dalmatia
  • He managed seven restaurants from Istria to Dalmatia, in which he set very high standards and which have been operating successfully.
Zdravko Tomšić

Zdravko Tomšić

  • Renowned Croatian chef with years of experience
  • He started his career in the hotel Ambassador, after which he spent eight years working as the kitchen chef in the restauran
  • He opened his own hotel and restaurant Draga di Lovrana, which was included in the most famous European restaurant guides.
Jure Vojković

Jure Vojković

  • The best Croatian barman, innovator of over 130 cocktails
  • After finishing Catering School he did a course in carving and decorating fruits and vegetables in Switzerlan
  • On Cuba he finished master training course in making cocktails.
  • He competed in regional, state and world tournaments. He won a number of international honours and awards
  • This year he represents Croatia as the best Croatian barman in the world competition of the top 70 world barmen in Tokyo.
Deniz Zembo

Deniz Zembo

  • Culinary master and virtuoso from Volosko, who manages the kitchen of the newly opened hotel Amfiteatar iznad Karoline in Pula, and has his own restaurant Le Mandrać in Volosko
  • For years he has been visiting top world culinary manifestations and competitions, gaining the reputation of a world-wide chef.
  • He cooked for former Croatian presidents Ivo Josipović and Stipe Mesić, when they would host their guests.
  • He won the third place in the competition in preparing dishes in one of the biggest world gastronomy fairs, the Spanish Lo mejor de la gastronomia in Alicante, in competition with the top world chefs.
Hrvoje Zirojević

Hrvoje Zirojević

  • Croatian award-winning chef who passionately creates new dishes and presents them in the restaurant Laganini in Hvar.
  • He began his career in top restaurants in the 90s in ACI in Split, and before taking the present job as chef and manager of the exclusive restaurant Laganini in Hvar, he worked and trained in the restaurant Stari mornar, the fish restaurant Boban, Noštromo, the restaurants Giaxa and Passaroli in Hvar, and he spent some time working as a chef on luxurious boats.
  • He has won a number of recognitions in the international culinary competitions.