Private Chef Petar Stevanovic

Of course, this is where I could tell you how handsome, passionate, creative, dedicated and blah, blah, blah I am... :)

But let’s skip that part.

Facts are simpler.

I have spent more than 20 years in gastronomy — three years at a professional culinary school, followed by 18+ years in professional kitchens. Mediterranean cuisine has been my territory from the very beginning, and along the way I had the opportunity to further develop my craft at a three-Michelin-starred restaurant in Valencia, part of the QD Group.

My professional journey has taken me through Ikos Resorts 5* GL, METT Hotels & Resorts 5* Luxury / Sunset Hospitality Group Dubai, Hotel Puente Romano Marbella 5* GL, as well as into a private kitchen, cooking for the family of one of the greatest tennis players of all time.

Those are just a few names. What’s behind them matters far more.

For more than 20 years, I’ve walked into kitchens to learn. For more than 20 years, I’ve lived what I do. And whenever I had to choose between better money and a better mentor — more often than not, I chose the latter.

Apparently, the time has finally come to start charging you for all that knowledge. :)

Is it worth it?

Don’t ask me. I could lie to you. :)

Read what the people I’ve cooked for have to say...

For me, cooking is...

Well, after two decades, I can safely say — it’s a part of me...

I learned to cook at...

School taught me cooking techniques, proper handling of ingredients and allergens, and the science behind cooking. The rest I owe to my chefs and ment

A cooking secret...

Bruce Lee said, “Be water.” In life, yes. In the kitchen, my advice is: “Be a sponge.” Absorb the knowledge others spent years earning.

My menus

TASTE THE MEDITERRANEAN

STARTER

All inclusive

GRILLED LANGOUSTINE Arugula, lemon, confit Cherry tomatoes, sea salt, extra virgin olive oil

RED TUNA TARTARE Avocado with lime, tuna, sesame perfume, wakame, caviar, grissini

FIRST COURSE

All inclusive

TAGLIATELLE WITH BLACK TRUFFLE Smooth parmesan 24 cream with black trune shavings

MAIN COURSE

All inclusive

VEAL TENDERLOIN With broccolini, purple potato parmentier and goat cheese, demiglace

DESSERT

All inclusive

RASPBERRY MILLE-FEUILLE Homemade vanilla cream, crispy puffpastry and raspberry coulis

Autumn Mediterranean Euforia

STARTER

All inclusive

Crispy Brie Salad Crispy Brie served on a bed of baby arugula, accompanied by caramelized walnuts and a wild berry coulis

FIRST COURSE

All inclusive

Wild Sea Bass Fillet of wild sea bass with silky celeriac purée, sautéed baby spinach, and a lemon andfresh chive beurre blanc

MAIN COURSE

All inclusive

Mediterranean Herb-Crusted Rack of Lamb Rack of lamb with a Mediterranean herb crust, served with crispy layered potatoes, glazed baby carrots, and a reduced lambjus

DESSERT

All inclusive

Moelleux au Chocolat Warm chocolate moelleux with a molten chocolate center, served with artisanal banana ice cream

A JOURNEY ACROSS THE MEDITERRANEAN

STARTER

All inclusive

Greek Salad

Homemade Focaccia

Burrata & Tomato

Hortopita

Lebanese Mezze Hummus, Shamandar and muhammara, served with Lebanese pita and crisp fresh vegetable crudités

Serrano con Manchego SpaniSh Platte•r Of aged Manchego Che•ese•