Marko Đurašević

Although he graduated in chemical technology in Podgorica in Monte Negro, Marko Đurašević chose a professional career as a chef. After attending various culinary seminars and courses in Mediterranean, Asian and Oriental cuisine, his gastronomic journey around the world began, in the kitchens of top hotels and restaurants. In 30 years of work, he has gone through almost all stages in the development of a chef: from dishwasher in a hotel in Budva to executive chef in top restaurants.

He worked in the Spanish city of Alicante. He then became the Junior Sous Chef of Signatures French Restaurant at Prestige Cruise Holdings INC in Florida. This was followed by the position of Sous Chef in the Enoteca restaurant of the famous chef Paco Perez (Michelin 2**) in Barcelona, ​​and in 2012 he took over the position of Chef at the Gastronomique Restaurant Black, under the leadership of Chef Perez. For the next four years, he works as a Research & Development Chef of the Japanese-Brazilian fusion restaurant Ikibana Sarria, and manages the kitchens and a team of 80 employees in the group’s four restaurants.

A tireless creative, always ready to push boundaries, start new projects and set new menus, he moved from Barcelona to Split with his family in 2020. While working at the renowned Split’s restaurant Zrno Soli, he won prestigious Gault&Millau Croatia Chef of the Year trophy for 2024. Marko is today the executive chef at the restaurant and the beach club Val di Breno in Srebreno near Dubrovnik, where he prepares top-noch dishes with top-quality Mediterranean ingredients.