Gabriela Filca

Chef Gabriela Filca's culinary philosophy is deeply rooted in an eco-responsible ethos, born from her upbringing in the mountain village of Prokike, Lika, where she developed a "fanatical devotion" to the natural rhythms of the earth. From a young age, she was surrounded by healthy, ecologically grown food from her family's garden, instilling in her a profound respect for ingredients, from planting to table. This foundation informs her vision at Nebo Restaurant & Lounge, where she champions a cuisine that meticulously respects nature and the principles of sustainability and zero-waste. Her approach emphasizes the richness of local, seasonal ingredients, sourced exclusively from carefully selected local producers, embodying a true farm-to-table concept. Filca is not merely following a trend but living a philosophy, aiming for complete control over her produce through the upcoming establishment of her family OPG (farm) in Lika. This venture will focus on cultivating wild herbs, aromatic plants, and various vegetables, ensuring unparalleled freshness and integrity in her dishes. She constantly explores new techniques like fermentation to naturally amplify flavors and researches healthy preparation methods to preserve vital nutrients, reflecting a holistic commitment to well-being. Guided by her mother's timeless advice to "always cook with love and respect for the ingredients," Chef Filca's vision is to offer a unique gastronomic experience that masterfully bridges Mediterranean tradition with modern culinary expression, honoring both the land and its bounty. Chef Gabriela Filca's signature approach is a sophisticated fusion of traditional Mediterranean heritage and modern culinary techniques, executed with remarkable precision and thoughtful intention. Her style is characterized by its clarity, devoid of unnecessary "special effects," allowing the inherent quality of local, seasonal, and often zero-waste ingredients to shine. She is deeply fascinated by vegetables, elevating them to culinary masterpieces, and openly considers dedicating herself exclusively to vegetarian cuisine in the future. Her work with root vegetables, in particular, showcases her ability to extract complex flavors through diverse preparations, including baking, boiling, and fermentation. Beyond her vegetable prowess, Chef Filca also harbors a love for preparing fish dishes, finding excitement in the Adriatic's impressive variety of seafood. Her plating is designed to highlight the natural flavors of ingredients in unexpected ways, creating a unique and memorable guest experience. A notable example of her artistry is the reinterpretation of the traditional Lika trout specialty. This dish, deeply connected to her childhood and regional roots, is given a modern flourish while preserving its authentic essence, serving as a culinary bridge between past and present. She integrates wild herbs and regional culinary legacies, interpreting them with contemporary methods and her distinct personal signature, ensuring each creation is both innovative and resonant with heritage.

Career

• Executive Chef at Nebo Restaurant & Lounge, Rijeka

Mentored by Deni Srdoč.