{"id":4151,"date":"2025-03-07T13:59:35","date_gmt":"2025-03-07T13:59:35","guid":{"rendered":"https:\/\/symbol-quorum.com\/?p=4151"},"modified":"2025-03-07T14:05:37","modified_gmt":"2025-03-07T14:05:37","slug":"chef-for-satisfied-guests","status":"publish","type":"post","link":"https:\/\/symbol-quorum.com\/en\/chef-for-satisfied-guests\/","title":{"rendered":"Chef for Satisfied Guests"},"content":{"rendered":"\n
Written by: Velimir Cindri\u0107 
Photos: Sanja Jagati\u0107 \/ Mislav Mesek <\/pre>\n\n\n\n
…<\/p>\n\n\n\n
In the tourism industry, it\u2019s long been known that travelers of the new generation, regardless of age, use hotels as a place for socializing, working, relaxing, as a base for exploring local attractions, and as inspiration for their next destination. In response to this, modern hotel experts face completely new challenges, and as a result, we often encounter exceptionally interesting people in newer hotels.<\/p>\n\n\n\n
One such example is the Le Premier hotel in Zagreb, which opened at the end of 2017 and is full of such individuals. The building at the beginning of Kralj Dr\u017eislav Street, transformed into a comfortable hotel with 63 accommodation units \u2013 most notably the Presidential Suite occupying the entire fifth floor \u2013 is a significant contribution to Zagreb\u2019s luxury tourism scene, which has long lacked hotels, particularly five-star ones.<\/p>\n\n\n\n
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And there are more and more travelers who specifically seek such accommodations, ideally with the intimate atmosphere of a boutique hotel and located in the city center, in a district full of things to explore. Le Premier offers all this and more. Many of these guests, especially business travelers, enjoy staying at hotels where they can dine well in a pleasant space near their room, leaving them more time to discover the city. This is where Le Premier has a trump card: its namesake restaurant, led by Chef Dalibor Karlovi\u0107, who previously worked at prestigious restaurants such as Alfred Keller in Mali Lo\u0161inj and Zinfandel\u2019s at the Esplanade Hotel in Zagreb.<\/p>\n\n\n\n
\u2013 I grew up around cooking because my mother worked as a head chef, and as a child, I followed her for years. That\u2019s how I learned what the job entailed. Then I gradually started cooking at home with her. When it was time for high school, I decided to continue with it, to make it my career. I simply felt that it was for me, that I had a passion for it. Since I was already cooking at home, I just continued with it at the Hospitality School in Opatija, where I achieved certain successes in competitions. During my studies, I had the opportunity to intern at several hotels, where I first encountered professional chefs, which gave me a different perspective and drew me even more to the profession \u2013 explains the 33-year-old Karlovi\u0107, originally from Mrkopalj in Gorski Kotar.<\/p>\n\n\n\n
After finishing school, Dalibor got a job with the prestigious Milenij hotel group in Opatija, working at their three hotels and one restaurant. Initially, working in professional kitchens was quite challenging, but since he had a solid foundation, he quickly adapted. Though he rarely had the chance to cook anything substantial at first, he was ambitious and quickly made a name for himself through hard work and advanced in his career.<\/p>\n\n\n\n
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His first big challenge came with his move to the Alhambra Hotel in Mali Lo\u0161inj, an impressive boutique hotel known for its fine dining, with its restaurant Alfred Keller recognized as one of Croatia\u2019s best. Dalibor arrived as a sous-chef just as the hotel was opening, and an ambitious plan had been set for its restaurant.<\/p>\n\n\n\n
\u2013 It was very challenging. That\u2019s when I first truly felt the enormous responsibility, not just toward the guests, but also toward the employees. I also realized that everything must be done with the utmost attention to detail in all aspects of the job. At the same time, I had to develop my own cooking style. Of course, it was difficult. But the challenge motivated me greatly. You see, it pushed me to think about developing my own dishes, which is very important. I had to adapt and create new dishes. So, it was very challenging but also highly stimulating \u2013 Karlovi\u0107 says.<\/p>\n\n\n\n
During his time at the Alhambra, when the hotel was closed for the winter, Dalibor decided to intern at three Michelin-starred restaurants in France. The hotel management had set a goal of earning a Michelin star, so the team looked in that direction.<\/p>\n\n\n\n
\u2013 I just wanted to see what Michelin was all about. Until then, I had never worked in a Michelin-starred restaurant, nor had I seen it firsthand. So I said, \u2018I want to go to France, I want to see French cuisine, see what a Michelin star looks like and how it works.\u2019 I went to Bordeaux, and the chefs welcomed me warmly. I really liked French cuisine, and it changed my outlook on gastronomy and kitchen life. They are much more organized, not just in the kitchen. As a nation, they are very disciplined when it comes to food. If a reservation is at seven in the evening, the guests arrive exactly at seven, never late. Most guests come for the chef and let him suggest what to eat, so they don\u2019t have to think too much. It\u2019s as if they\u2019re visiting the chef at his home. It\u2019s very different from what we have here. Very appealing\u2026<\/p>\n\n\n\n
He recalls that every morning they\u2019d come to the kitchen, and every day a new menu was created. In the evening, when the restaurant opened, maybe only two people would order \u00e0 la carte, while the rest chose the menu the chef had curated for that day.<\/p>\n\n\n\n
\u2013 Everyone wanted to see what ingredients the chef had bought that morning and what dishes he created with them. The chefs only worked with local ingredients, going to the market in the morning to buy what was fresh and best. Then they\u2019d come back to the kitchen and say: \u201eHere\u2019s what we\u2019re making today, a five-course menu\u201c \u2013 Karlovi\u0107 recalls his experiences in France.<\/p>\n\n\n\n
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Although Dalibor doesn\u2019t remember his first signature dish, he says that all the dishes at the Alhambra were created in collaboration with the head chef. They brainstormed ideas, discussed, tested them, and once finished, all had a common signature. He does fondly recall one dish that was very successful and popular with guests \u2013 lamb shank cooked sous-vide for 12 hours, finished on the grill, and served with creamy peas and potatoes.<\/p>\n\n\n\n
Next came the move to Zagreb…<\/p>\n\n\n\n
\u2013 I finished with Lo\u0161inj and wanted to focus on other things. I worked on several projects abroad and then got a call from the Esplanade. It seemed like a great opportunity. I worked at Zinfandel\u2019s, the hotel\u2019s fine dining restaurant, preparing \u00e0 la carte dishes. I quickly advanced during that year I spent there. However, the pandemic hit, and everything changed… \u2013 Karlovi\u0107 recalls.<\/p>\n\n\n\n
Then Le Premier appeared. The hotel\u2019s restaurant, also named Le Premier, had suddenly lost its chefs due to the pandemic. At that moment, Dalibor saw an opportunity for something new. He came for an interview, and they offered him the job, which he accepted, mainly due to his years of experience in top hotels. He\u2019s now been running the Le Premier kitchen for four years.<\/p>\n\n\n\n
\u2013 It was another challenge, though not as big because I had done similar work before. I just needed to find a new team and start developing a menu that aligned with what guests usually want. The concept had been strictly fine dining, but I saw that it wasn\u2019t working well. So, we shifted to a format for a hotel restaurant that primarily needed to attract hotel guests. I wanted to offer simple, approachable dishes and see if people liked them. Of course, not all guests are the same. If someone stays for one night, we needed to have dinner available for them. I left part of the menu as fine dining and adapted it to a bistro concept. I started making \u2018normal\u2019 dishes without complications. But we all worked very seriously and took responsibility for every detail, which was a challenge but a beautiful one. And it turned out that the guests were satisfied, and it was a great success. In the end, we serve between 30 and 50 dinners daily \u2013 Karlovi\u0107 explains.<\/p>\n\n\n\n
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When asked how he would describe his culinary style today, Dalibor simply calls it \u201cfree\u201d, one that doesn\u2019t follow trends or other chefs.<\/p>\n\n\n\n
\u2013 When I see something I like, I adapt it to my taste. I\u2019m creative, I like to combine flavors, regardless of what others are doing. In any case, I don\u2019t follow trends. I think the most important thing is to have a good idea. I avoid strong flavors because they can give the wrong impression \u2013 for example, the guest might think something is too salty when it\u2019s not. I cook normally and adapt to the main ingredient with a side dish. Lately, I\u2019ve been focusing more and more on sides because I enjoy them. A piece of meat or fish is always the same, so if you don\u2019t make an interesting side, it will be boring. That\u2019s why I spend more time making purees, roasted vegetables, or interesting combinations like quinoa with various vegetables. I also play with textures, adding different spices to the purees… For example, if I\u2019m making a potato puree, I\u2019ll add roasted pistachios, which gives it an interesting flavor and texture \u2013 Karlovi\u0107 explains.<\/p>\n\n\n\n
Similarly, when it comes to his cooking philosophy, Karlovi\u0107 emphasizes his love for food from various parts of the world, his preference for simple dishes, and those that offer diverse flavors and textures.<\/p>\n\n\n\n
\u2013 Those who come to look at our menu don\u2019t have to be gourmet experts; they just have to like trying new things. What\u2019s most important in creating a dish? I don\u2019t know. For me, it\u2019s all about the balance of flavors and textures. It\u2019s important to have as many different flavors as possible, but everything has to be perfectly cooked. If we\u2019re talking about a four-course meal, the main course might look like this: fish that\u2019s simply grilled, a classic sauce, and then a side that stands on its own but at the same time makes a perfect whole with the fish. Also, I love working with local products. It\u2019s important to me that they\u2019re fresh and local \u2013 Karlovi\u0107 states.<\/p>\n\n\n\n
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Le Premier has an \u00e0 la carte menu with 14 dishes (three starters, two soups, six main dishes, and three desserts), as well as a chef\u2019s choice menu with two, three, or four courses.<\/p>\n\n\n\n
From the current menu, Dalibor highlights stuffed chicken with truffles, truffle cream, roasted celery, and carrot cream (\u201cIt\u2019s a common dish, and I was surprised that I managed to make something different out of it,\u201d he says), followed by lamb leg with potato and pistachio puree and bacon ragout (\u201cI prepare the lamb in its own broth\u201d).<\/p>\n\n\n\n
Lastly, we asked the inevitable question for any young chef \u2013 about owning his own restaurant.<\/p>\n\n\n\n
\u2013 For now, I\u2019m not thinking about my own restaurant. I hope for a different role, maybe not as a chef but as a consultant. But if I were to consider a restaurant, it would be a simple format, something like a tavern, with daily dishes made from ingredients bought fresh at the market that day. My dream would be to give guests a bit of freshness, simpler dishes, something I could devote more attention to \u2013 I\u2019d take fresh ingredients every day and make a menu with four or five dishes and offer that to the guests. What I hear from guests is that they\u2019re always more satisfied with something like that \u2013 says Karlovi\u0107, adding:<\/p>\n\n\n\n
\u2013 But that\u2019s all in the realm of imagination. For now, I\u2019m very satisfied here. I feel really good because I think Zagreb has a lot of potential and is developing more and more, especially in the gastronomic scene. And I really love working with my team, with people who are creative and eager to learn. We all share ideas, and that\u2019s very inspiring.<\/p>\n\n\n\n
And where does he see himself in ten years?<\/p>\n\n\n\n
\u2013 I hope as a co-owner somewhere, still in the same line of work, in the kitchen. But, again, I\u2019m not thinking about that right now. I just want to keep moving forward \u2013 concludes Dalibor Karlovi\u0107.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
The Le Premier hotel in Zagreb has its trump card \u2013 its namesake restaurant, led by Chef Dalibor Karlovi\u0107, who previously worked at prestigious restaurants such as Alfred Keller in Mali Lo\u0161inj and Zinfandel\u2019s at the Esplanade Hotel in Zagreb.<\/p>\n","protected":false},"author":2,"featured_media":4135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[37],"class_list":["post-4151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","tag-published"],"yoast_head":"\nChef for Satisfied Guests - Symbol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/symbol-quorum.com\/en\/chef-for-satisfied-guests\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef for Satisfied Guests - 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