Hilton Rijeka Costabella Beach Resort & Spa
An undestined water polo player, first-rate local chef, a student at the Technical Faculty - Department of Mechanical Engineering, all this and much more is our Mario. This young man did not find himself in anything except water polo, and whilst he aspired to nothing in particular, his passion for cooking, which drove everyone crazy, led him to Nebo Rijeka. A huge fan of spearfishing; the love which he transfers to creative and modern fish dishes. Effort, work and passion are just a few virtues he brings to our kitchen on a daily basis. His endless love for cooking has firmly established him in the position of a sous chef. Side by side with our chef Deni, he is in charge of creating the most artful of our dishes, combining high-quality craftsmanship with sophisticated individuality.
Junior Sous Chef
Gabriela has always been surrounded by healthy, ecologically grown food from her own garden, where it all actually started! From a young age she began to acquire work habits and the process of knowing the food from the planting to the dish on the table. The first cooking experience was with her mother who has taught her all the family roots recipes. In just a few years working with our chef Deni she developed to a position of junior sous chef with her hard work and passion for the food.
Coming from a gastro family with a long history, Tomislav continued his journey through the secondary catering school in Opatija. After graduation, he spent eight years working at Liburnia Hotels and the renowned restaurant Draga di Lovrana, where chef Deni Srdoč gained his first Michelin star. He is trained and knowledgeable wine professional, with third level certificate at the Croatian Someliere Club, third level of WSET, certified Sake Sommelier and certified ASI Sommelier. Tomislav carries the champion status of Istria & Kvarner 2019 as the youngest winner at the age of 25.