{"id":4463,"date":"2025-07-11T12:51:13","date_gmt":"2025-07-11T12:51:13","guid":{"rendered":"https:\/\/symbol-quorum.com\/?p=4463"},"modified":"2025-07-11T12:56:40","modified_gmt":"2025-07-11T12:56:40","slug":"the-chef-with-the-platinum-oscar","status":"publish","type":"post","link":"https:\/\/symbol-quorum.com\/en\/the-chef-with-the-platinum-oscar\/","title":{"rendered":"The Chef with the Platinum Oscar"},"content":{"rendered":"\n
Written by: Rosie Kuglie
Photos: Marko Kruni\u0107 <\/pre>\n\n\n\n
…<\/p>\n\n\n\n
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 \u2014 it has become art, science, emotion, a journey through time.<\/p>\n\n\n\n
Through the centuries, from Escoffier to Ferran Adri\u00e0, 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\u2019re headed. And that is precisely why being a top chef is no easy feat.<\/p>\n\n\n\n
In the realm of fine dining, every dish tells a story \u2014 and bears the weight of expectation: from those longing for the nostalgic flavours of childhood, to those chasing bold new frontiers of culinary expression.<\/p>\n\n\n\n
Chefs like Damir Serti\u0107, who have risen from humble local kitchens to conquer the world stage, are not merely the result of training and experience \u2014 they are the product of passion, of an unquenchable thirst to understand the art of cuisine.<\/p>\n\n\n\n
For our interviewee, cooking is far more than just a job\u2014 it\u2019s a way of exploring the world and connecting with people:<\/p>\n\n\n\n
\u2013 Cooking is how I communicate \u2014 it\u2019s my expression of creativity and love. I couldn\u2019t imagine a day without it, because food is so much more than fuel; it\u2019s a story, a memory, a taste of childhood.<\/p>\n\n\n\n
At a time when gastronomy is all too often reduced to spectacle without substance, Serti\u0107 remains true to himself. He doesn\u2019t follow trends \u2014 he defines them. His culinary philosophy unites the courage to experiment with the heartfelt intimacy of traditional home cooking.<\/p>\n\n\n\n
What does the journey look like \u2014 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?<\/p>\n\n\n\n
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Serti\u0107\u2019s journey began in Zagreb, but today his name resonates across the global gastronomic stage. The road to success wasn\u2019t a straight one \u2014 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.<\/p>\n\n\n\n
He honed his first culinary skills in the family\u2019s restaurant business, but it wasn\u2019t long before he realised he wanted more \u2014 he wanted to understand the essence of food, the chemical processes that shape flavour, and the power of gastronomy to create unforgettable experiences.<\/p>\n\n\n\n
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 Serti\u0107 didn\u2019t stop at tradition \u2014 he set his sights on innovation, diving into the world of molecular gastronomy, exploring modern cooking methods, and blending local flavours with global trends.<\/p>\n\n\n\n
A member of the prestigious World Master Chef Society, he has earned numerous accolades throughout his career \u2014 including the coveted Platinum Oscar:<\/p>\n\n\n\n
\u2013 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 \u2014 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, \u2018Nothing will come of it, you\u2019re wasting your time, do you really think they\u2019re waiting for you?\u2019 He laughs. And in the end \u2014 they were waiting for me! In a way, I\u2019m grateful to everyone who didn\u2019t believe in me. It\u2019s largely because of them that I\u2019m where I am today \u2013 says Serti\u0107.<\/p>\n\n\n\n
The pinnacle of his career \u2014 so far \u2014 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\u2019s Best Chef. Serti\u0107\u2019s winning dish, inspired by Croatia\u2019s rich culinary heritage and reimagined through innovative techniques, impressed the expert jury and secured him global recognition.<\/p>\n\n\n\n
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\u2019t merely master the kitchen \u2014 they redefine it.<\/p>\n\n\n\n
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Serti\u0107\u2019s guiding motto is: \u201cLet\u2019s create something local \u2014 but on a world-class level.\u201d We were curious to know what that means in practice, and how he manages to blend tradition with modern technique in his kitchen. <\/p>\n\n\n\n
\u2013 I love taking something that\u2019s been on menus for decades \u2014 even centuries \u2014 and turning it into a modern marvel that stands on a world-class level! But let\u2019s be clear \u2014 it\u2019s anything but easy. Every dish has to be thoroughly studied in its original form. I need to understand its history, structure, flavour \u2014 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 \u2014 preserving its soul, while giving it a contemporary voice. That\u2019s the art of it, and the real joy \u2013 Serti\u0107 explains.<\/p>\n\n\n\n
Over the years, he has worked in some of the world\u2019s most prestigious restaurants, where he shaped his distinctive style \u2014 one that blends molecular gastronomy with traditional recipes and contemporary techniques:<\/p>\n\n\n\n
\u2013 A dish doesn\u2019t end with taste \u2014 it has to be visually appealing too, because we eat with our eyes first. In my kitchen, there\u2019s no room for compromise. Authenticity of flavour, precision in execution, and innovation \u2014 these are the three core principles on which I\u2019ve built my style \u2013 he reveals.<\/p>\n\n\n\n
We ask him which dish best represents him \u2014 and why: <\/p>\n\n\n\n
\u2013 Grilled fish! Why? Because that\u2019s where it all began \u2014 it\u2019s where I started \u2013 he replies.<\/p>\n\n\n\n
And that, perhaps, is the true secret of his greatness. Because the best chefs aren\u2019t the ones who overwhelm you with a forest of textures or foams on a plate. The best are those who quietly serve emotion \u2014 those who understand that something as simple as grilled fish can be more than a dish. It can be a return to oneself.<\/p>\n\n\n\n
The world of the rich and famous accepts nothing less than perfection \u2014 and luxury cuisine is a key part of that image. That\u2019s 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\u2019s not just a matter of prestige \u2014 it\u2019s the ultimate challenge, where expectations are sky-high and every detail matters.<\/p>\n\n\n\n
Damir Serti\u0107 has cooked for the famous and celebrated \u2014 from Prince Albert of Monaco and NBA star Tony Parker to Hollywood legend Danny Glover.<\/p>\n\n\n\n
\u2013 One event that has particularly stayed with me was the show marking 40 years of Giorgio Armani \u2014 it was truly something unforgettable! And then there was the dinner for the Prince of Saudi Arabia \u2014 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 \u2014 I was telling him about a scene from Lethal Weapon, and he just smiled and said, \u2018I know \u2014 I was there!\u2019 \u2013 he recalls.<\/p>\n\n\n\n
In a world where luxury is measured by experience, Serti\u0107 has become synonymous with gastronomic glamour. His plates are more than meals \u2014 they\u2019re experiences, personalised culinary stories that linger in the memory and are shared long after the last bite. He doesn\u2019t just cook for the body \u2014 he cooks for memory. And in today\u2019s fast-paced, oversaturated world, that may well be the most valuable thing a chef can offer.<\/p>\n\n\n\n
We asked him what matters most to him when preparing a dish for exclusive guests.<\/p>\n\n\n\n
\u2013 The most important thing for me is freedom \u2014 creative freedom. After that come top-quality, healthy ingredients and, of course, proper cookware. Because without the right tools, you can\u2019t master the craft.<\/p>\n\n\n\n
As an ambassador of Zepter\u2019s culinary philosophy, Damir Serti\u0107 isn\u2019t just promoting a product \u2014 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:<\/p>\n\n\n\n
\u2013 Buying healthy ingredients doesn\u2019t automatically mean you\u2019re eating healthily. If you then prepare them in poor-quality cookware, you\u2019ve ruined them \u2014 you\u2019ve lost the most valuable part. That\u2019s 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 \u2014 to protect the user\u2019s 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\u2019s priceless \u2013 he says.<\/p>\n\n\n\n
\"\"<\/figure>\n\n\n\n
For Serti\u0107, it\u2019s not a matter of trends \u2014 it\u2019s a question of personal and professional responsibility:<\/p>\n\n\n\n
\u2013 Zepter\u2019s philosophy \u2014 \u2018Live better. Live longer.\u2019 \u2014 fits perfectly with the values I uphold in my kitchen. Just as there\u2019s no room for compromise in haute couture, there\u2019s no place for average tools in high-end gastronomy. Perfection on the plate starts from the ground up \u2014 and Zepter is one of those foundations \u2013 he affirms.<\/p>\n\n\n\n
In gastronomy, there is no final destination \u2014 only an endless journey toward something better, something more refined. Being the best chef in the world isn\u2019t just about flawless technique, winning prestigious awards, or cooking for the elite. It\u2019s about understanding the essence of food, transforming it into art, and never stopping the pursuit of growth.<\/p>\n\n\n\n
A top chef is not just a cook \u2014 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 \u2014 and what can we expect from the future?<\/p>\n\n\n\n
\u2013 I try, every day, to create something new \u2014 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 \u2014 like kitchen automation, artificial intelligence replacing chefs, and the growing detachment from human touch \u2014 simply don\u2019t sit right with me. Food isn\u2019t just a product \u2014 it\u2019s an experience, a sensation, a taste, a form of art… all the things a robot could never truly replicate.<\/p>\n\n\n\n
At the end of our conversation, we ask him what advice he would give to his younger self, back when was just starting out.<\/p>\n\n\n\n
\u2013 Wow, good question! Let\u2019s see\u2026 Be smart. Listen to everything people tell you. Steal knowledge. Dedicate yourself to the craft. Be persistent. Don\u2019t chase money \u2014 it will come when the time is right. Be honest and fair. And above all \u2014 stay true to yourself, and never give up on your dreams and goals.<\/p>\n\n\n\n
From a simple grilled fish to the most exclusive dinners in the world, Serti\u0107 has become a symbol of culinary excellence \u2014 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 Serti\u0107 is a name that will endure \u2014 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.<\/p>\n\n\n\n
Because, as he himself says, flavours aren\u2019t born \u2014 they\u2019re created. And Damir Serti\u0107 creates them with soul.<\/p>\n\n\n\n
Translation by: Tea Alfirov Ko\u017eul<\/p>\n","protected":false},"excerpt":{"rendered":"
Damir Serti\u0107 has become synonymous with gastronomic glamour. 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