I soon followed my old muse and decided not to continue with civil engineering studies I started back in Croatia, but rather to enroll at French Culinary Institute in SoHo. I graduated in year 2000 and had every intention to dedicate myself to cooking professionally.
That was until I had a taste of a great northern Italian wine.
I haven’t been the same since.
I continued to take a wine course with Windows of the World Restaurant group and shortly after found myself working as sommelier at renowned Chef’s David Bouley Restaurants, Danube & Bouley.
Danube restaurant was, being a modern interpretation of Austrian cuisine, my first introduction to fine Austrian wine and sensibility when it came to food pairing.
It was a revelation beginning to understand the synergy of food and wine and the way they could complement and play of each-other.
At Bouley, I had a great opportunity to explore and get deeper knowledge of great, classic French wines and witness Chef’s Bouley amazing talent.
Both restaurants also provided me with an insight of how beautifully alive and inspired a great dining experience can be!
I continued learning more about old world wines working at uptown Picholine restaurant with chef Terrance Brennan and then followed my muse to West Coast and had an amazing experience working alongside talented Chef Justin Cogley at Aubergine restaurant, an award winning Relais & Chateaux property.
Being surrounded by great small, local wineries in Central Coast; from Salinas and Santa Cruz Mountains to Santa Ynez Valley and Santa Rita Hills, I was able to truly experience the beauty and natural abundance of the land and the sea, it’s wines, and what it means to share them in a beautiful setting and artistic expression.
My travels brought me back to East Coast and I feel honored to work alongside Chef Scott and the team that find inspiration through foraging and sourcing the best seasonal ingredients and have a way of presenting them in a pure, unmanipulated but ingenious way.
They are purists in the best sense of the word and are not afraid to let food speak for itself.
The wines I source, I feel, do the same.
I’m excited to be a part of Chef’s Scott team and continue to explore and share this wonderful journey.