Meet Marko Zivkovic and Srdjan Begovic – two Montenegrins behind the kitchen counter of the Regent Porto Montenegro hotel. Coming from two different regions of the country, Southern and Central, they have been with the hotel for over 6 years now. They are creating menus for three outlets of the hotel: Gourmet Corner, Murano restaurant and Library bar, and together with their teams, delivering the most tasteful plates for a private dinner, casual lunch or a wedding celebration.
- What is your role here / where do you work?
Marko: I am the Executive Sous Chef.
Srđan: I am the Sous Chef.
- What is your signature dish?
Marko & Srdjan: We are in the process of creating new menus where our experience and characters will leave a distinctive mark.
Marko: The Sea Bass carpaccio is something I dearly recommend and something that highlights my passions: sea and seafood. I love the fact that I was born and raised in a lovely corner of the Mediterranean and this dish truly brings the freshness of the Adriatic Sea to life, whilst it is presented with raspberry vinaigrette that elevates the dish further.
Srdjan: I enjoy transforming the simple dishes of the national cuisine into artful presentations. Brodetto (fish stew) served with breaded palenta balls from our winter menu last year is a delicious dish where I instilled my knowledge and inspiration from the local cuisine. Segments of the national cuisine are my true inspiration and transforming some dishes or parts of it into state-of-the-art gastronomic delights is what I would like to legacy to be.
- What do you love most about your job?
Marko: It is the results achieved really and when I think how many people created life lasting memories over our dishes – that is what really counts.
Srdjan: I enjoy the adrenaline fuelled atmosphere, creating new menus, giggles and laughs, and the loud wows we regularly receive.
- What makes your cooking extraordinary?
Srdjan: What is amazing about cooking is that it requires being present, focused and able to multitask. This shapes the personality amazingly well and teaches young chefs a lot – from the use and value of time to the ability to work independently and in a team. It is about disciplined creativity. That is how I would define it.
Marko: Cooking entices, ignites creativity and makes you research further about yourself, own culture or any culture and trends one is interested in. A dish brought to the table is an ending of a creative thinking and disciplined doing.