Bernard Korak

Chef Bernard Korak's culinary philosophy is inextricably linked to the Plešivica region, his family's generations-long viticultural heritage, and a profound commitment to nature. His ethos revolves around the "farm-to-table" principle, driven by an unwritten rule: "if it’s not in season, it’s not on the table." This dedication to seasonality dictates the entire menu, which continuously evolves to reflect the current micro-season and the availability of local produce. Ingredient sourcing is deeply localized and often familial. The Korak restaurant cultivates three organic gardens, meticulously maintained by Chef Korak's mother, which serve as the primary source of vegetables and herbs, especially during the summer months. His 83-year-old grandmother remains an active contributor, crafting fresh cheeses twice weekly from raw, locally sourced cow's milk, which find their way into dishes like tortellini curd and creamy cultured butter. Beyond their own estate, Korak has built a vital network of local growers, hunters, and gatherers across the Zagreb County region, ensuring a consistent supply of premium, often wild, ingredients like freshly caught trout from local fish farms or zander from Crna Mlaka. This "slow farm" premise is not merely about ingredients; it's a vision to strengthen the local community by fostering healthy, sustainable food production. Korak's overarching vision is to honor and enhance the traditions of Plešivica, presenting an "intriguing story about the coexistence of nature, local ingredients, tradition, and family" on every plate. He aims to evoke the inherent complexity of the base ingredient with as little intervention as possible, allowing the natural quality and terroir of the region to shine through. This comprehensive approach has earned Korak both a Michelin star and a Green star for sustainability, recognizing his deep reverence for his environment and community. Chef Bernard Korak's signature approach is defined by a blend of classical fine-dining techniques—honed during his tenure as sous-chef at Slovenia's three-Michelin-starred Hiša Franko under Ana Roš, and an internship at the world-renowned Osteria Francescana with Massimo Bottura—and an intuitive, deeply personal connection to his Croatian terroir. Despite starting his culinary journey at 28 after studying civil engineering, his progression has been marked by ambition and a rapid mastery of his craft. His technical style emphasizes "clean and precise aesthetics both in flavours and the visual approach," coupled with a sophisticated "play of textures." Korak is renowned for minimal intervention, focusing on elevating the natural essence and complexity of the primary ingredient. This results in dishes that offer a "precise and intense" flavor profile, often incorporating "unexpected but highly successful play of bitterness and freshness" and demonstrating "a deep understanding of flavor balance." His cooking produces an "original gastronomic identity, unique just like a fingerprint." The dining experience is structured around meticulously crafted five or eight-course blind tasting menus, designed to be "intense and surprising." While specific dishes are seasonal, elements frequently highlighted include amuse-bouches featuring house-made sourdough bread with hand-churned butter, his grandmother's fresh cheeses, dry-cured ham, and old-bread crisps. Notable creations from his tasting menus have included a "light opening with young kale and vongole sauce," a "precise and intense scampi bisque with caviar and kumquat," an "exceptionally successful ragout of local snails with wild herb pesto," and a distinctive "intermezzo of fresh radicchio with coffee and citrus." His main courses, such as "dry-aged venison fillet with quince, buttermilk, horseradish, and Jerusalem artichoke," exemplify his skill in balancing bold flavors with refined presentation. He also crafts delectable dishes like "frog legs on spicy almond cream" and various preparations of local snails and seasonal mushrooms.

Career

• Experience/Stage at Hiša Franko, Kobarid, Slovenia
• Experience/Stage at Osteria Francescana, Modena, Italy

Mentored by Ana Roš, Massimo Bottura.