Private Chef Vedran Perojevic

Over 20 years in the food and beverage. Set up many restaurants and food menus. Created lot of original dishes which were published in lot of international magazines and newspapers. Michelin recommendation for one of my restaurants in 2017. Featured in New York Times, New York Magazine, Vogue, Urbanlifestyle magazine, Telegraph UK, Aegean In flight Magazine, Virgin Australia in flight magazine and bunch of others...

For me, cooking is...

form of art where I get to express myself...

I learned to cook at...

working in kitchens in Croatia, Netherlands, USA and China..

A cooking secret...

to fuse different cuisines and cooking techniques in order to create a new dish

My menus

Mediterranean Thrill

STARTER

All inclusive

3 way oysters /// g&t (cucumber gel & borage cress) , classic (lemon), oriental (ginger, lime, soy sauce & olive oil)

FIRST COURSE

Choose 1 dish

MAIN COURSE

All inclusive

Shrimps Buzara Style / Buzara is a Croatian technique of preparing seafood by cooking it in a mixture of olive oil, wine, garlic, onion & fresh herbs, This method of preparation creates a flavorful sauce that gives the dish distinctive, fresh, and clean

Skatewing fillet in Citrus Butter & Clam Sauce / Bok Choy

DESSERT

All inclusive

Cheese platter w nuts & dried fruits

DEN HAAG

STARTER

All inclusive

Pan Seared Chorizo Iberico Tapas

Burrata, Tomatoes & Toasted Sourdough Bread

FIRST COURSE

All inclusive

Yakitori