Chef Zivko Radojcic

I am coming from a long line of professionals in the world of gastronomy, including his great aunt who was a pastry chef to Josip Broz Tito, the first President of Yugoslavia.

Smitten with my country’s culinary history and spirit, all those ingredients fresh from the farms, and all that soulful and tasteful food, it was only natural for me to set out on a search for bold new techniques and inspiring challenges. I moved to New York City in 2010. He began honing his skills under the guidance of chefs with Michelin star backgrounds. Over the years, I have managed to acquire the diligence, discipline, and the necessary drive one needs to run a kitchen and he continues to pursue new ideas and develop his creativity with every new day.

I enjoyed working in several distinctive restaurants, including Geisha, Jung Sik, Picholine, Eleven Madison Park, Daniel, Juni, and Contra.I work in some of the best restaurants in NYC such as EMP, Daniel, and Picholine.

I graduated from cooking high school in Belgrade and also from Hospitality College in Belgrade.