Ines JURIŠIĆ

For Ines Jurišić, good food begins with top quality ingredients, the right technique and harmony on the plate – the sincerity that she is guided by in her kitchen. This is how her dishes are created, which remain in the memory of guests for a long time. Born in Čakovec, she entered the world of gastronomy only in her late twenties – because she first studied Croatian language and literature at the Faculty of Humanities and Social Sciences in Zagreb. Realizing that this could not be her professional future, she enrolled in the field of gastronomy, at the Aspira University College. That was the first time she cooked something edible – stuffed peppers and became aware that she was attracted to cooking because she could create freely in the kitchen. Her first mentor in the kitchen of the Esplanade Hotel in Zagreb was Ana Grgić Tomić. Together with chef Filip Horvat at the Theatrium by Filho restaurant, she encouraged herself to use more modern culinary techniques. At the Korak restaurant in Plešivica, together with chef Bernard Korak, she developed a complete understanding of working with local ingredients, seasonality and the philosophy of sustainable gastronomy. He has been applying the experience he has gained for two years in Bistro Beška, with his business and life partner Luka Damjanović. There is a picture of her on every plate, and one of the first she "painted" was a trout in millet. Part of her philosophy was to plant a garden from which they get various varieties of vegetables and herbs, and they nurture it with their grandmother's advice. When some vegetables run out, they change the menu. Another important part of her approach to cooking is the zero waste principle: use the whole food, whether through stocks, fermentations, oils, pesto or sauces. Ines Jurišić (33) shows that local cuisine can develop and grow without losing its identity, while respecting local ingredients. Her cuisine respects the tradition of the north of Croatia, but bravely looks to the future. As well as the Gault & Millau Trophy of the Great Chef of Tomorrow 2026.