Accomplished Executive Chef with 10+ years experience in the Culinary field, working in different countries, from Croatia, Ireland, England, Austria, Denmark to France. Savoury kitchen experience mostly in Mediterranean cuisine, but also tradicional Europien cuisine , as well as modern Fine dining and molecular cuisine. Prefer plated presentation, but do not mind buffet style either. Patissier experience in baking whole meal breads, focaccia, ciabatta, baguette,etc. Baking are a great passion of mine and love doing them. After spending 10 years in the best World restaurant and hotels. I made a new step in my career and switched to yachting. One of the reasons being is my love to travel, but also always finding new challenges.