Getting to know Željko Knezović

GETTING TO KNOW

THE MAN BEHIND THE CHEDI’S ECLECTIC FLAVOURS

A few months ago, Luštica Bay became home to one of its newest team members – The Chedi’s Executive Chef, Željko Knezović. Born in a small town in Bosnia and Herzegovina, lovingly overwhelmed with his mother’s cooking aromas, Željko has developed a genuine appreciation for food and its immense diversity. Enthusiastic about his new role, Željko is determined to cook up a gastronomic storm in this part of Montenegro. The lines that follow offer a glimpse into the inspiration that fuels Knezović’s cooking process and highlight what makes The Chedi’s recipes truly timeless and unique.

1. Before we delve into the The Chedi Luštica Bay culinary concept, could you tell us about your personal culinary path and what motivated you to come to Luštica Bay, even Montenegro?

When I think about my childhood, I can not help but chuckle with glee when I remember all the wonderful times I have had cooking with my mother, Zora. Although she might say I was a natural from the beginning, I assure you that my attempts were not always successful. With her unwavering patience, she thought me that the truly entertaining part about cooking was the process itself. With my love for food growing during my formation years, I decided to attend culinary school in Bosnia and Herzegovina and quickly after moved to Croatia, where I was fortunate enough to work with two Michelin stars chefs. The Adriatic coast was always very close to my heart, so after spending some time in Croatia, I decided to explore Montenegro and its gastro scene. There is, certainly, a wealth of variety in Montenegrin cuisine, from the north to the coast - Montenegrin kitchen has so many delicious dishes that are entirely different. This notion alone is what drove me to think about a new professional direction.

2. When talking about Montenegrin cuisine, how would you describe it one word? Which Montenegrin traditional dish do you think could be turned into a fine-dining one?

Without a doubt, flavoursome. I enjoy Montenegrin cuisine because, although it is one of a small country, the food will vary greatly depending on your location. It has a strong Mediterranean influence in the coastal area, with the fish being the most commonly requested food, while other, I daresay, heavier dishes come out in the central or northern part of Montenegro. Although, many typical Montenegrin dishes deserve to be on the fine dining menu, I would opt for “cicvara” - braised cornflour with “kajmak” (salted and then squeezed fresh cream) and greaves, as we call them “čvarci” (pork rinds cut into cubes). With such a variety of local ingredients and aromas with their own story to tell, my team and I try to come up with one-of-a-kind combinations every day. “There is, certainly, a wealth

of variety in Montenegrin cuisine, from the north to the coast - Montenegrin kitchen has so many delicious dishes that are

entirely different.”

3. The Chedi Luštica Bay restaurant is now a nominee for the Luxury Farm to Table Restaurant award, certainly something be celebrated! Could you its tell us more about products that you use and from where you source them. What are the criteria when you choose the ingredients to use in your kitchen?

We could not be happier that the fruits of our labor are evident and our efforts being recognized by esteemed institutions within the gastronomic domain. This kind of recognition, although uplifting and motivating, serves as a reminder to continue providing the best food quality and service in the future. We try to use as many locally produced ingredients as possible, with its quality and freshness being our top priorities. We always ask our suppliers to provide us with the best fresh fish, and we get our meat and cheeses mostly from the northern parts of Montenegro.

4. What four ingredients are necessary in your kitchen?

Quality sea salt, Mediterranean herbs, quality olive oil and love are the ingredients forevery recipe.

5. In addition to Contemporary Mediterranean cuisine, do you offer some more flavours?

Yes, as a brand running Asian philosophy since its founding, The Chedi has influenced us to open a restaurant with an Asian theme. Chinese Chef Fugang joined the team from our sister hotel Rotana in Salalah, Oman to help us accomplish this project and offer our guests a touch of Asia. At our The Lobby and Pool Bar, we offer top-quality sushi and sashimi, made daily of fresh ingredients.

“...before each new menu, we sit together

and agree on tastes. When we finalize the recipe,

everyone must follow it.”

6. Anything for our guests with a sweet tooth? What would you consider a signature dessert?

Sure! With a variety of desserts and cakes prepared on daily basis, our Pastry Chef Vasanth Rajendran makes sure that sweet enthusiasts are always taken care of, in our The Spot restaurant and The Lobby. The new Cake Counter selection, combined with fragrant Italian coffees, is a great way to escape into a world closer to perfection.

Vasanth graduated from the prestigious SIHMCT Institute. He has been working worldwide (the Caribbean, the Americas, Asia, and Europe) and came to Montenegro about six years ago. He enchants hotel guests daily with his unusual cake-making techniques and an eruption of flavors, colors, and shapes using the highest quality ingredients, such as Callebaut chocolate and Madagascar vanilla.

For me, a signature dessert would be Berries and Vranac Sorbet. An idyllic combination of berries from the northern parts of Montenegro and one of the most authentic symbols of Montenegro, its Vranac wine. “Consistency

and the balance in everything

is essential.”

Design your

MODERN LIVING ROOM

by Marija Pantović

The Living room is the centre of our home and, as such, needs to be functional and relaxing, allowing our mind to just rest; it is also the space where we gather and interact with our loved ones, possibly sharing a drink or two. Quite often, the living room defines the character of our home and reflects particular elements of our personality. Wouldn’t you agree? For this issue, I have chosen a theme that is sleek, neutral looking, with furniture that blends well with the space using minimal ornaments but still subtly allowing us to play with textures.