Bruno Vokal

Chef Bruno Vokal's culinary philosophy is deeply rooted in his family heritage, having been inspired by his grandmothers and mother, both cooks. He aims to create "idealistic dishes based on food and technique," meticulously guided by tradition while incorporating a "technical kick." His recent return to Noel signals a desire for continuity and stability, focusing on "building something more permanent" and working with intrinsic creative rhythms rather than fleeting seasonal engagements. This is encapsulated in his declaration, "I cook what I want," emphasizing an independence from external pressures. Vokal views the Michelin star not as a source of stress, but as an "incentive" to foster creativity. He champions a philosophy that "fine dining functions simply. It does not demand constant changes but consistency in quality." His ultimate benchmark is taste, stating, "I am not afraid to do one thing today and another tomorrow. As long as the dish is tasty, that is good." He prioritizes the chef's authenticity and the restaurant's unique identity. Ingredient sourcing is paramount, with a strong emphasis on local and seasonal produce. He plans to establish his "own garden" to ensure greater control over quality, clarity of seasonality, and minimal waste. He actively seeks out local products and collaborates directly with producers, frequently visiting food markets, butchers, and ports. He considers onions to be the quintessential Croatian ingredient and sees Croatian cuisine as a rich "mixture of different cultures" deserving of greater representation in fine dining. His overarching vision for Noel is to elevate Croatian gastronomy by proudly highlighting its local identity and ingredients, resisting the temptation to imitate other culinary capitals. He also advocates for greater collaboration among Croatian chefs and fosters an environment where innovation emerges organically from the cooking process and an openness to change. Chef Bruno Vokal's technical mastery is evident in his development of "idealistic dishes based on food and technique," characterized by a distinct "technical kick" that modernizes traditional concepts. He employs contemporary techniques to refine and purify flavors, striving for "exacting technical precision, lighter textures and cleaner presentations." His approach to flavor and plating prioritizes "pure, concentrated flavors" and dishes imbued with "different energies and characters," achieving a delicate balance between fidelity to original flavors and a contemporary culinary language. Simplicity and consistent quality are the hallmarks of his fine dining aesthetic. His most legendary signature dishes include: * **Deconstructed Štrukli**: A reimagined and refined interpretation of the traditional Croatian štrukli. * **White Asparagus Stuffed with Eel, with Asparagus Spaghetti and Wagyu Dutch Sauce**: A sophisticated creation showcasing complex techniques and luxurious ingredients. * **Celery Dish**: A highlight demonstrating innovative vegetable treatment, it involves grating, boiling, and grilling celery with brown butter, then infusing it in aromatic pear juice and vinegar. This is served alongside crispy roasted celery, truffle, almonds, and a potato, celery, and cheese rind soup. * **Caviar**: Presented atop a light tofu mousse, complemented by a clear vegetable and buckwheat consommé, a refreshing salad of beluga lentils and caviar, and finished with a rich sauce of reduced chicken stock and smoked fat. This dish is considered a new signature at Noel. * **Cappelletti Filled with Homemade Cheese**: Hand-rolled cappelletti generously filled with a creamy blend of local cheeses, served with a shellfish emulsion, a touch of lemon juice, trout caviar, confit samphire, and wild herbs, transforming a traditional concept into an elegant offering.

Career

• Chef (early career) at Noel, Zagreb
• Chef at 360, Dubrovnik
• Head Chef at Noel, Zagreb

Mentored by His grandmothers, His mother.