Toni Boban

Born in Malaysia, specifically Johor Bahru, the chef has been attracted by the fusion of Japanese/Asian cuisine since childhood. He worked with famous mentors such as chef Hrvoje Zirojević. As a junior chef, he won the Pearl of the Sea and the IKKER (Interregional Cup of Chefs of European Regions). He worked in Split, Hvar, Korčula, but he updated his knowledge in Singapore, where he attended masterclass courses. In Split, he was the main chef at the Corto Maltese restaurant, where, as he says, he honed his craft.

His goal was to bring the restaurant to a professional cooking level with his team. He succeeded in that, and then he moved on and last year opened his own restaurant a few hundred meters away, between Split’s Pjaca (the central square) and the Fishe Market. K.uzina, this is the name of his restaurant, became immediately popular, attracting the guests who appreciate the cuisine of the talented chef.