Ines Jurišić, Gault&Millau Croatia Great chef of tomorrow 2026: I want to create dishes that stay in people’s memories for a long time, from every component to the final taste

Ines Jurišić represents a new generation of chefs who combine technical knowledge, creativity, sustainability, and a strong personal identity. This 33-year-old head chef of Bistro Beška in Čakovec demonstrates that local cuisine can evolve and modernize without losing its identity. In her case, this means using contemporary culinary techniques with deep respect for local ingredients and the traditions of northern Croatia. In short, her cuisine honours the past while boldly looking towards the future – and for that, she has won the G&M Great chef of tomorrow award.

Born in Čakovec, she entered the world of gastronomy only in her late twenties. Before that, she studied Croatian language and literature and pedagogy at the Faculty of Humanities and Social Sciences in Zagreb. Realizing that this could not be her professional future, she enrolled in International Hospitality and Tourism Management, specializing in gastronomy, at Aspira University College. That’s when she cooked something edible for the first time – stuffed peppers. In her student apartment, proud that she could create “something tasty out of nothing,” she realized she was drawn to cooking.

“For me, it was the complete opposite of Croatian studies and pedagogy, because in the kitchen I can create freely. Yes, there are rules, but combining ingredients, designing dishes, flavours… it’s all in my hands. And since I’m hardworking, I realized I enjoy the pace of the kitchen,” says Ines. She gained her first professional experience in the kitchen of Zagreb’s Esplanade Hotel under the mentorship of Ana Grgić Tomić, then moved to the restaurant Theatrium by Filho, where, led by chef Filip Horvat, she embraced more modern culinary techniques. Her next step had the greatest influence on her: at the Korak restaurant in Plešivica, she developed a full understanding of working with local ingredients, seasonality, and the philosophy of sustainable gastronomy. Owner and chef Bernard Korak was the perfect mentor, teacher, and motivator. Before becoming head chef at Beška, she worked in large hotel kitchens – Terme Sveti Martin and Hotel Panorama in Prelog.

She has been applying all these experiences through her own culinary philosophy for the past two years at Bistro Beška, owned by her life partner Luka Damjanović.

“At Beška, I became an author – but being ‘authorial’ isn’t just about one dish; it’s an entire philosophy, organization, and way of running a kitchen. Every plate is my image, the result of my thinking, experience, and the way I perceive ingredients. I start from classical techniques but interpret them in my own way. My signature lies in flavour and in how I compose a dish,” explains this great chef of tomorrow.

Part of her philosophy was to plant a garden from which they now source various varieties of tomatoes, peppers, eggplants, carrots, beets, kale, colourful chard, green beans, and more. In their garden, which she and her partner maintain with grandmother’s advice, they grow thyme, chives, dill, fennel, sage, nasturtium, tarragon, wormwood… They use only as much as they grow, and when a certain vegetable runs out, they change the menu. In past years, they had enough tomatoes to cover the entire season.

Another key part of her approach is the zero-waste principle, which for her means respect and responsibility toward ingredients. She strives to use the entire product – through stocks, fermentations, oils, pestos, sauces… When it comes to meat, that means taking the whole animal and using every part. They buy Buša beef from a small producer in Lika, venison from the Fazan Hunting Association in Međimurje, ducks from farm Orehovec in Ludbreg… everything is carved and arranged in-house according to how each part will be used.

And what is good food for Ines?

“For me, good food begins with top-quality ingredients, the right technique, and harmony on the plate – the same honesty that guides me in my kitchen. That’s how dishes that bring joy, that everyone wants to eat again, and that stay in memory for a long time are created – from every component to the final taste.”