FOURty Seconds with Nenad Mlinarevic

01 Dec 2015
2 min read
Crowned Chef of the Year 2016 by the restaurant guide Gault Millau for Park Hotel Vitznau, the 34-year-old is one of the youngest chefs ever in the history of the guide to receive this important award in Swiss gastronomy. He is soon to be appearing alongside Christopher Kostow for 2015 Twelve Days of Christmas charity event at The Restaurant at Meadowood, so FOUR decided to catch up with the culinary wizard…

Why did you accept the invitation to participate in the 2015 Twelve Days of Christmas charity event at The Restaurant at Meadowood?

The opportunity to join this event with the best chefs of the world is just great – so I didn’t hesitate for one minute.

What are you most looking forward to about the Twelve Days of Christmas event at The Restaurant at Meadowood?

I am really looking forward to the collaboration with ChefChristopher Kostow and his team and the participation in general!

Where did you get your inspiration for the food you will be creating create?

It is based on my philosophy of the restaurant concept. I made the decision to use solely Swiss products and thus became the first restaurant at this level to follow a purely “Swiss Made”philosophy. I wanted to go my own way. What some may see as a limitation,for example, not being able to use seafood –I see as a great opportunity providing me with new ways to express my fantasy and creativity. Furthermore, I get to discover fantastic Swiss products –cheese, oils, vegetables, fish or meat –on an almost daily basis. The variety and quality of these foods is exceptional and constantly inspires new creations.

Can you tell us a bit about what you will be doing on your evening- any hints at what might be served to guests?

Pure swissness – I will be working with local products from the Napa Valley Region that we also do have in Switzerland.

Describe your culinary style…

Because I choose only to useSwiss products at the restaurant, I have a very “Swiss Made”philosophy. I like to makedishes that are created to blend harmoniously with the setting. Sitting in our restaurant looking out across the most beautiful lake in Switzer-land surrounded by breathtaking scenery while eating locally sourced foods –this is a memory to treasure.

What are your most indispensable ingredients?

I definitely couldn’t live without local vinegar andoil.

What would you say has been the most memorable moment in your culinary career so far?

One of my most memorable moments in my career so far was when I recieved the award in Switzerland by Gault Millau Chef of the year 2016.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

I am still young, but probably I would advise to have more passion.

What’s next for you?

I will be focusing mainly on our restaurant tour. We are planning a trip through Switzerland with stopovers in different locations…more Information to come!

What restaurant is currently at the top of your list to dine at?

A restaurant I would currently like to dine at isDan Barber’sBlue Hill at Stone Barns.

Find out more information about ChefMlinarevic