Marina Wallner

Who better to speak about the role of the chef in today’s and tomorrow’s gastronomic world than those involved in educating the next generation of hospitality professionals? Marina Wallner, a prominent Croatian entrepreneur in gastronomic education, will therefore be among the speakers on the panel discussing the role of the chef in the present and future of gastronomy. Her professional journey, however, did not begin in the kitchen. A lawyer by training, she spent eight years working at the Split Ironworks, followed by another eight years as an attorney. She subsequently built a successful career in the construction industry, focusing on the development of real estate investments, before making a major career change in 2007 and turning her attention to gastronomy and education. That year, she founded the Wallner Private High School in Split, which operates as part of the Oliva Allegra Mediterranean Centre of Gastronomic Arts. Today, the school occupies 1,500 square metres, including a 300-square-metre professionally equipped kitchen for practical training, and is attended by more than 150 students preparing for careers as chefs, waiters, pastry chefs and hospitality technicians. Almost two decades ago, Wallner developed an innovative approach to educating future hospitality professionals, placing a strong emphasis on practical training in small groups and direct contact with industry professionals. The programme includes guest appearances by chefs, workshops, competitions and study trips, while students are given opportunities to gain hands-on experience in restaurants and hotels. The idea is to ensure that students leave the school with more than simply culinary or pastry-making skills. They are prepared as future professionals who understand contemporary hospitality and the demands of the market. Over the years, the school has indeed produced chefs who have gone on to receive recognition from leading gastronomic guides such as Michelin and Gault & Millau. The school’s concept has continued to evolve. An organic garden was established and is maintained by the students themselves, who grow vegetables that are then used to prepare dishes in the school’s training kitchen. This gives them a deeper understanding of ingredients, seasonality and the entire journey of food from soil to plate. Almost two decades after its founding, the school reflects just how profoundly the perception of the chef’s profession has changed. A chef is no longer simply a skilled practitioner, but also a creative professional, organiser, expert on ingredients and entrepreneur.