Stiven VUNIĆ

Four years ago, he won the Gault & Millau Croatia Great Chef of Tomorrow trophy, and now Stiven Vunić has become Chef of the Year. A logical path for the owner and chef of the Zijavica tavern in Mošćenička Draga, who has been building his culinary success for 15 years. All this time, Stiven has consistently combined top gastronomy, local identity and a long-term vision for the development of his restaurant. From the classic offer of pizza and pasta, he gradually and thoughtfully transformed Zijavica into one of the most interesting fish restaurants in Kvarner, with a small number of top-quality, carefully designed dishes that emphasize the quality and authenticity of the ingredients. On this journey, he was accompanied by his wife Tea, who replaced the hairdressing profession with confectionery, and is in charge of desserts in their small family taste manufactory. Steven Vunić did not find himself in gastronomy by chance. At the age of fourteen, working his first seasonal job in a restaurant, he realized what he wanted to do. He started saving for his own restaurant as a student of the waiter school, and as a chef he was formed at the Culinary Institute Kul IN in Sisak. In addition to the fact that Zijavica is located by the sea, right on the beach, its cuisine is also strongly rooted in the Kvarner gastronomic tradition. Stiven grew up in a fishing family, his father is one of the longest-lived Kvarner shamsters, so he knows very well what fresh fish is and what are the gastronomic achievements of all seafood. He systematically promotes the best ingredients of his region through dishes that rely on tradition, but he has technically and aesthetically modernized them. This contributes to the preservation of local gastronomic heritage and its positioning at a high level of modern cuisine. His membership in the Jeunes Restaurateurs d'Europe association is a confirmation that he is a chef who goes beyond the local framework and becomes relevant on the European scene.