Dinko Lekić

Chef Dinko Lekić is only 33 years old, but he already has almost two decades of culinary experience. Since 2006 he has been working across all the properties of Lošinj Hotels & Villas, with a longest stint at Hotel Bellevue. His natural talent, deep-rooted passion and determination have led him to the position of Executive Chef at Konoba Cigale.

Born and raised on the island of Lošinj, Dinko’s culinary philosophy is wholly connected to the land and sea that surround him. For him, authenticity is not a trend but a promise. “It’s simple” he says, “our guests come here to taste what the island has to offer. Local ingredients are the freshest you can find, and better yet – they tell a story”.

On any given morning, you’ll find Dinko handpicking fish from local fishermen or sourcing wild herbs and produce from nearby growers. Whether it’s freshly caught lobster, Lošinj lamb, or island olive oil, the chef insists on using local and seasonal ingredients, even if it means removing a dish from the menu when those elements are not available. His commitment to quality is relentless. “If I can’t serve it with integrity, I won’t serve it at all.” It’s a mindset that has helped Konoba Cigale earn its reputation as a truly authentic dining experience on the Adriatic coast and get the high score of 2 Gault&Millau toques in the prestigious guide.

At the heart of Dinko’s cooking there is not just technique or tradition, but respect. Respect for the ingredients, the island, and for the people who come to taste the sense of the place.