countries .
Tomislav is master chef consultant skilled to multi rosette / Michelin standard in fusion cuisine style. He graduated with Honors from a leading North American College of Culinary Arts with an Advanced Level Diploma and holds the Red Seal Certification from the Canadian Ministry of Colleges and Universities. As well, he holds the HACCP Management Certificate, the WMCS (world master chef society) Certificate and a Business Management Leadership and Strategic Planning Certificate.
He grew up in the midst of a long culinary family tradition dating back many generations. Growing up in his organic family farm in Bosnia and Herzegovina , he learned to appreciate the value of using fresh ingredients for preparing tasteful and healthy meals. After leaving the farm in 1985, he went to work for a casual dining restaurant in Belgrade Serbia, where he also developed a keen interest in fine dining .
His culinary education includes research in Austrian, German and French classical cuisines (gastronomy and hospitality in general), mentoring under notable Master Chef Franz Leopold. He also worked as Executive Chef at well known banquet restaurants and catering companies in Ontario and Alberta.
Tomislav is also very much involved in Natural Medicine. He holds certificates in Holistic Medicine in the areas of stress reducing relaxation techniques and self healing therapies.
Thus, he is a firm believer that fitness, good food and a healthy lifestyle are the key ingredients for a happy life!
Gastronomy is the study of the relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking, but this is only a small part of this discipline. It cannot always be said that a cook is also a gourmet. Gastronomy studies various cultural components with food as its central axis. Thus, it is related to the Fine Arts and Social Sciences and even to the Natural Sciences in terms of the digestive system of the human body.
A gourmet’s principal activities involve discovering, tasting, experiencing, researching, understanding and writing about foods. Gastronomy is therefore an inter-disciplinary activity.
About Tomislav D
T
omislav Dragosavljevic is a Gastronomy professional with more than two decades of work experience in hospitality. He obtained valuable experience through many years of service in Canada, Italia, USA, Germany, Croatia, Serbia, Montenegro and other I
n 1991 Tomislav joined “Bella Italia" fine dining restaurant in Munich Germany . He then worked at "Zur Post", a casual dining hotel restaurant in Wesling Germany, where he started his apprenticeship. Finally, he worked for “Munchener Hoff” hotel restaurant in Starnberg Germany, where he finished his apprenticeship in 1994.
