Written by: Rosie Kuglie
Photos: Marko Krunić
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In a world where every emotion can be translated into flavour, and every moment of life served on a plate, cooking has long ceased to be merely a technical skill — it has become art, science, emotion, a journey through time.
Through the centuries, from Escoffier to Ferran Adrià, from the royal kitchens of palaces to the dusty streets of Mediterranean villages, flavours have evolved, deepened, and transformed into languages that speak of who we are, where we come from, and where we’re headed. And that is precisely why being a top chef is no easy feat.
In the realm of fine dining, every dish tells a story — and bears the weight of expectation: from those longing for the nostalgic flavours of childhood, to those chasing bold new frontiers of culinary expression.
Chefs like Damir Sertić, who have risen from humble local kitchens to conquer the world stage, are not merely the result of training and experience — they are the product of passion, of an unquenchable thirst to understand the art of cuisine.
For our interviewee, cooking is far more than just a job— it’s a way of exploring the world and connecting with people:
– Cooking is how I communicate — it’s my expression of creativity and love. I couldn’t imagine a day without it, because food is so much more than fuel; it’s a story, a memory, a taste of childhood.
At a time when gastronomy is all too often reduced to spectacle without substance, Sertić remains true to himself. He doesn’t follow trends — he defines them. His culinary philosophy unites the courage to experiment with the heartfelt intimacy of traditional home cooking.
What does the journey look like — from a family-run restaurant in Zagreb to gala dinners for global stars, from classic dishes to cutting-edge molecular creations? What does it mean to reinterpret Croatian tradition on the world stage, to cook with deep respect for nature, and to live the passion of a chef as a calling, not just a career?
Sertić’s journey began in Zagreb, but today his name resonates across the global gastronomic stage. The road to success wasn’t a straight one — though formally trained as a graphic designer, it was his passion for food that ultimately took over. The kitchen became his laboratory, and food his language of choice.
He honed his first culinary skills in the family’s restaurant business, but it wasn’t long before he realised he wanted more — he wanted to understand the essence of food, the chemical processes that shape flavour, and the power of gastronomy to create unforgettable experiences.
His journey took him to Paris, where he attended prestigious culinary schools and built a solid foundation in classical French gastronomy, mastering the techniques of haute cuisine. But Sertić didn’t stop at tradition — he set his sights on innovation, diving into the world of molecular gastronomy, exploring modern cooking methods, and blending local flavours with global trends.
A member of the prestigious World Master Chef Society, he has earned numerous accolades throughout his career — including the coveted Platinum Oscar:
– Being a member of the World Master Chef Society is a great honour, and I always wear that sash around my neck with a sense of pride. As for the awards — each one is special in its own way, each has its own story. Still, the Platinum Oscar is definitely my favourite. So many people said, ‘Nothing will come of it, you’re wasting your time, do you really think they’re waiting for you?’ He laughs. And in the end — they were waiting for me! In a way, I’m grateful to everyone who didn’t believe in me. It’s largely because of them that I’m where I am today – says Sertić.
The pinnacle of his career — so far — came in 2018, when he was awarded the coveted Platinum Oscar at the International Culinary Artist Competition (Yi Yin Cup) in Beijing, earning the prestigious title of World’s Best Chef. Sertić’s winning dish, inspired by Croatia’s rich culinary heritage and reimagined through innovative techniques, impressed the expert jury and secured him global recognition.
As the first Croatian to receive this prestigious award, and a member of the elite World Master Chef Society, he now ranks among the rare few who don’t merely master the kitchen — they redefine it.
Sertić’s guiding motto is: “Let’s create something local — but on a world-class level.” We were curious to know what that means in practice, and how he manages to blend tradition with modern technique in his kitchen.
– I love taking something that’s been on menus for decades — even centuries — and turning it into a modern marvel that stands on a world-class level! But let’s be clear — it’s anything but easy. Every dish has to be thoroughly studied in its original form. I need to understand its history, structure, flavour — every nuance. Only then can I break it down, analyse the chemical and physical processes that shape its taste, and begin reimagining it. Step by step, we give an old recipe a new identity — preserving its soul, while giving it a contemporary voice. That’s the art of it, and the real joy – Sertić explains.
Over the years, he has worked in some of the world’s most prestigious restaurants, where he shaped his distinctive style — one that blends molecular gastronomy with traditional recipes and contemporary techniques:
– A dish doesn’t end with taste — it has to be visually appealing too, because we eat with our eyes first. In my kitchen, there’s no room for compromise. Authenticity of flavour, precision in execution, and innovation — these are the three core principles on which I’ve built my style – he reveals.
We ask him which dish best represents him — and why:
– Grilled fish! Why? Because that’s where it all began — it’s where I started – he replies.
And that, perhaps, is the true secret of his greatness. Because the best chefs aren’t the ones who overwhelm you with a forest of textures or foams on a plate. The best are those who quietly serve emotion — those who understand that something as simple as grilled fish can be more than a dish. It can be a return to oneself.
The world of the rich and famous accepts nothing less than perfection — and luxury cuisine is a key part of that image. That’s why cooking for the most demanding guests on the planet requires more than flawless technique; it demands an understanding of hedonistic pleasure and the lifestyle of the elite. It’s not just a matter of prestige — it’s the ultimate challenge, where expectations are sky-high and every detail matters.
Damir Sertić has cooked for the famous and celebrated — from Prince Albert of Monaco and NBA star Tony Parker to Hollywood legend Danny Glover.
– One event that has particularly stayed with me was the show marking 40 years of Giorgio Armani — it was truly something unforgettable! And then there was the dinner for the Prince of Saudi Arabia — that was a whole different level of protocol… As for Tony Parker? Totally cool and laid-back, an incredibly down-to-earth guy. Just like Danny Glover — I was telling him about a scene from Lethal Weapon, and he just smiled and said, ‘I know — I was there!’ – he recalls.
In a world where luxury is measured by experience, Sertić has become synonymous with gastronomic glamour. His plates are more than meals — they’re experiences, personalised culinary stories that linger in the memory and are shared long after the last bite. He doesn’t just cook for the body — he cooks for memory. And in today’s fast-paced, oversaturated world, that may well be the most valuable thing a chef can offer.
We asked him what matters most to him when preparing a dish for exclusive guests.
– The most important thing for me is freedom — creative freedom. After that come top-quality, healthy ingredients and, of course, proper cookware. Because without the right tools, you can’t master the craft.
As an ambassador of Zepter’s culinary philosophy, Damir Sertić isn’t just promoting a product — he lives the idea that a perfect dish begins with the perfect tools. Just as a master painter depends on a fine brush, a top chef relies on precise instruments and technologically advanced cookware:
– Buying healthy ingredients doesn’t automatically mean you’re eating healthily. If you then prepare them in poor-quality cookware, you’ve ruined them — you’ve lost the most valuable part. That’s why, at Zepter, every detail has a purpose: from patented lids that ensure perfect sealing and minimal steam loss, to the Thermo Control system that allows precise temperature regulation and stress-free cooking. Zepter cookware is designed with one goal — to protect the user’s health. Thanks to its ability to cook without added fats and with only a minimal amount of water, it preserves the natural colours, flavours, vitamins and minerals in food. And in the world of fine gastronomy, that’s priceless – he says.
For Sertić, it’s not a matter of trends — it’s a question of personal and professional responsibility:
– Zepter’s philosophy — ‘Live better. Live longer.’ — fits perfectly with the values I uphold in my kitchen. Just as there’s no room for compromise in haute couture, there’s no place for average tools in high-end gastronomy. Perfection on the plate starts from the ground up — and Zepter is one of those foundations – he affirms.
In gastronomy, there is no final destination — only an endless journey toward something better, something more refined. Being the best chef in the world isn’t just about flawless technique, winning prestigious awards, or cooking for the elite. It’s about understanding the essence of food, transforming it into art, and never stopping the pursuit of growth.
A top chef is not just a cook — he is a scientist, a philosopher, an innovator, and an artist. In his world, there is no room for stagnation. The constant search for new techniques, fresh inspiration, and culinary perfection is a daily challenge. But where is gastronomy heading — and what can we expect from the future?
– I try, every day, to create something new — and to pass that on to young chefs. Their biggest challenge today is to endure, to stay true to their goals. As for the future of gastronomy, I honestly hope it stays as it is for as long as possible. Modern trends — like kitchen automation, artificial intelligence replacing chefs, and the growing detachment from human touch — simply don’t sit right with me. Food isn’t just a product — it’s an experience, a sensation, a taste, a form of art… all the things a robot could never truly replicate.
At the end of our conversation, we ask him what advice he would give to his younger self, back when was just starting out.
– Wow, good question! Let’s see… Be smart. Listen to everything people tell you. Steal knowledge. Dedicate yourself to the craft. Be persistent. Don’t chase money — it will come when the time is right. Be honest and fair. And above all — stay true to yourself, and never give up on your dreams and goals.
From a simple grilled fish to the most exclusive dinners in the world, Sertić has become a symbol of culinary excellence — and his journey stands as an inspiration to anyone who dreams of one day becoming the best. While many chefs are merely passing through the world of haute cuisine, Damir Sertić is a name that will endure — a chef who refuses to settle for mediocrity, an innovator who sets new standards, and an artist who transforms food into the finest expressions of flavour.
Because, as he himself says, flavours aren’t born — they’re created. And Damir Sertić creates them with soul.
Translation by: Tea Alfirov Kožul
