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OLIVA ALLEGRA \u2013 MEDITERRANEAN CENTRE OF GASTRONOMIC ART<\/span><\/p>\n WALLNER PRIVATE SECONDARY SCHOOL<\/span><\/p>\n Marko \u0110ura\u0161evi\u0107, Deni Srdo\u010d, Michael Gollenz<\/span><\/p>\n <\/span><\/p>\n On 25 March and 26 March, a MasterClass by top chefs will be held in the kitchen premises of our school at Primo\u0161tenska 16 in Split.<\/span><\/p>\n More information in the article.<\/span><\/p>\n On 25 March and 26 March, a MasterClass by top chefs will be held in the kitchen premises of our school at Primo\u0161tenska 16 in Split.<\/p>\n Programme<\/strong>:<\/p>\n Our guests will present some of their dishes, new techniques and the latest trends in world fine dining.<\/p>\n We look forward to your arrival!<\/p>\n The price of the MasterClass for both days is 1000 kn.<\/p>\n Please confirm your attendance due to limited places on 021\/410-362 or 098\/287-116<\/p>\n Chef Michael Gollenz<\/strong><\/p>\n This native Austrian is a young and promising chef who last year was crowned with his first Michelin star and is the driving force of the fine dining restaurant Alfred Keller in the Alhambra Boutique Hotel in Mali Lo\u0161inj. <\/span><\/p>\n He worked alongside award-winning chefs Christian Scharrer and Stefan Heilemann, at the Eco Widder Bar&Kitchen in Zurich and at the Afrodita restaurant in the Hotel Giardino in Ascona.<\/span><\/p>\n With top professional recommendations, chef Gollenz arrived in Mali Lo\u0161inj with the task of bringing a fresh concept to the Alfred Keller restaurant, within the Alhambra hotel, and raising the bar of fine dining. Just a few months after taking over the kitchen, the young chef enriched the restaurant\u2019s offering with his approach and philosophy of cooking and won the praise of critics and demanding guests.<\/span><\/p>\n At our school he will showcase one of his signature dishes:<\/span><\/p>\n Kvarner langoustine with Thai sauce and mint<\/span><\/p>\n (carpaccio of Kvarner langoustine, Thai sauce with Thai fish stock, soy gel, kroepoek chips (starch cracker), marinated cucumbers, grilled langoustine).<\/span><\/p>\n <\/span><\/p>\n Chef Deni Srdo\u010d<\/strong><\/p>\n Four years ago he was named the best young chef in Croatia and young talent of the year by the French restaurant guide Gault & Millau.<\/span><\/p>\n Although the prestigious Michelin stars are awarded to restaurants, the chefs are of course responsible for them, and Deni managed to obtain two \u2013 in 2019 for the Draga di Lovrana restaurant and in 2021 for the Nebo restaurant & lounge bar by Deni Srdo\u010d. He thus became the youngest Croatian chef to receive a Michelin star and the first to manage it twice.<\/span><\/p>\n He owes his love and passion for cooking to his grandmother, who was his inspiration for choosing his career and for the decision to enrol at the private culinary institute Oliva Allegra in Split. Deni\u2019s cooking style combines the modern with traditional elements supported by an Italian-French influence, although the main source of inspiration remains rooted in his Mediterranean heritage.<\/span><\/p>\n The masterclass will be held interactively, with a discussion about the basis of the restaurant\u2019s concept, zero waste, farm to table, ingredients and the seasonality of certain parts of Croatia.<\/span><\/p>\n The chef will make 6-7 different mini dishes (finger food) in which he will explain the idea behind the dish.<\/span><\/p>\n Chef Marko \u0110ura\u0161evi\u0107<\/strong><\/p>\n Marko \u0110ura\u0161evi\u0107 graduated in chemical technology in Podgorica, but chose a professional career as a chef, which he perfected in Spain, after a brief experience in Miami, Florida. In Barcelona he soon became head chef of the gastronomic restaurant Black, an elite culinary destination, and he perfects his knowledge at top restaurants with Michelin stars: Commerc 24 Barcelona, Hotel Ritz Carlton Barcelona, the Enoteca Paco Perez restaurant and Miramar Llan\u00e7\u00e0 Paco Perez.<\/span><\/p>\n He spent five years in Madrid as the chef in charge of research and development at Ikibana Sarria, a Japanese and Brazilian fusion restaurant.<\/span><\/p>\n At the masterclass we will follow with him the Journey from Diocletian to Japan, with dishes conceived as a fusion of the Adriatic and Japan. <\/span><\/p>\n The chef will make the risotto \u201eMare Nostrum Adriaticum\u201c and roasted turbot with seafood.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" OLIVA ALLEGRA \u2013 MEDITERRANEAN CENTRE OF GASTRONOMIC ART WALLNER PRIVATE SECONDARY SCHOOL Marko \u0110ura\u0161evi\u0107, Deni Srdo\u010d, Michael Gollenz On 25 March and 26 March, a MasterClass by top\u2026<\/p>\n","protected":false},"author":0,"featured_media":566,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novosti"],"acf":[],"yoast_head":"\n\n
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