The food you prepare reflects your thought process, your spectrum, your taste… the whole you. Your deepest feelings and thoughts – nothing remains hidden.
Tomislav Gretić, Chef
Tomislav Gretić
After graduating from the School of Hospitality he gained professional experience as Sous-Chef at the Yacht Club and Marina on the island of Cres.
Later he worked in numerous restaurants in Croatia and abroad. In Zagreb he worked at the restaurant of the Laguna Hotel from where he moved on to become Chef de Partie at the Sheraton Hotel in Zagreb. The next step on his career path was the position of Sous-Chef in the Catering Company in Zagreb and soon after he took a job as Head Chef in the Palace Hotel in Dubrovnik.
His experience abroad includes the gala opening of the Sheraton Hotel in Warsaw, Poland, the position of Sous-Chef at the Sheraton Deira hotel in Dubai where he was awarded Employee of the Year 2000 and received a special award for culinary accomplishments, the Speciality Chef position at the Dolder Grand Hotel in Zurich where he was soon promoted to the position of Sous-Chef and later became Head Chef at the Egyptian hotel of Stella Di Mare in Ein Soukhni.
Today he is Head Chef at the Monte Mulini hotel.
Back to Our team