Danijel BIRO

Danijel Biro belongs to a new generation of Croatian chefs who build their culinary story on a combination of tradition, local ingredients and a modern approach to cooking. His energy and creativity were crucial that with the departure of chef Tomica Đukić from the Josić restaurant in Zmajevac, it was the young sous chef who became his successor in the best Baranja restaurant. Danijel was born in Baranja, he is only 25, and he has already accumulated respectable experience. After graduating from the Hotel and Tourism School in Osijek, he received additional education at the Kul IN Institute in Sisak. His professional journey began at the Kormoran restaurant in Kopački rit, once known for its game specialties. For a while, he worked at the Ventidue pizzeria in Osijek, and then a big turn followed – he went to the fine dining restaurant Boškinac, in Novalja on the island of Pag. There he started as a "kid from the kitchen", but soon became a chef de partie. Today, he has his own show Gastro Adventure by Danijel Biro on Slavonian Television, and he collaborates with the world culinary platform Gronda. Danijel believes that the kitchen is a space of constant research, where tradition serves as a foundation for upgrading. His new challenge is to achieve a balance between rustic and contemporary, and to reinterpret traditional Baranja dishes in a modern way, keeping recognizable flavors, but giving them a new look and texture. Various game, river fish, vegetables from Slavonian gardens and herbs from the fields are an inexhaustible inspiration. It is this connection with the local landscape that gives authenticity and depth of flavor to everything he makes. As Josić's winery is inseparable from the restaurant, Danijel's reflection on the combination of food and wine leads to the creation of a harmony of flavors on the plate and in the glass. That is why he wins the Gault & Millau Croatia Young Talent of the Year 2026 trophy.