Marko Gajski

Chef Marko Gajski's culinary philosophy is an extension of his life ethos: to create a profound impact. He views cooking not merely as a profession but as a lifestyle, insisting that food, like life, must possess character, excitement, and a compelling narrative. His ultimate mission is to craft 'a moment of thrill and joy' for his guests, an experience where all senses converge in a perfect harmony of taste, aroma, and ambiance, prioritizing guest happiness above all. His approach to ingredient sourcing is meticulously regional and uncompromisingly quality-driven. LD Restaurant's motto centers on utilizing the finest fresh ingredients available from Korcula Island. While deeply committed to showcasing the philosophy and produce of his immediate region, Chef Gajski asserts that if the best quality cannot be found locally, he will source it from elsewhere, always prioritizing excellence. He sees his role as presenting, rather than ruining, these pristine ingredients through precise techniques and imaginative applications. This commitment translates into a hyper-seasonal menu, following nature's calendar to procure wild greens and oysters in spring, blue fish and Adriatic lobster in summer, octopus and squid in autumn, and truffles and root vegetables in winter, sourced from Pelješac Peninsula, Ston, and other esteemed Croatian regions. Chef Gajski envisions Korcula not just as a destination for peaceful holidays, but as a burgeoning gastronomic and wine mecca, poised to become a world leader. He draws inspiration from the rich tapestry of Croatian gastronomy, profoundly shaped by Italian, French, Turkish, and Austrian influences. He constantly seeks evolution, striving for each menu to surpass the last, drawing inspiration from diverse sources including personal memories (as with his 'Lost Things Menu'), traditional dishes, global travels, and even dreams, but always anchored by exceptional ingredients and the boundless gifts of mother nature. Chef Marko Gajski's technical style is a sophisticated fusion of 'Asian techniques with Mediterranean flavors,' a distinctive approach evident in his celebrated Prawn Gyoza. His culinary prowess, honed through stages at prestigious London establishments like Gauthier Restaurant, Bar Boulud, and Alain Ducasse at the Dorchester, emphasizes precision, multi-step preparations, and an unwavering commitment to elevate ingredients without compromising their essence. This is vividly demonstrated in his Komiška Pogača, where a traditional recipe is transformed through an intricate process of cooking, blending, rolling, freezing, dehydrating, and frying the dough to achieve a refined texture. His approach to flavor and plating prioritizes a 'perfect balance of tastes.' Chef Gajski meticulously balances rich flavors with fresh, acidic, and aromatic elements, as seen in his Prawn Gyoza, where chili, chives, and daikon marinated in island vinegar cut through the dish's richness. Plating is a deliberate 'transformation on the plate,' where traditional dishes are reimagined into elegant, imaginative presentations that highlight both the ingredient's inherent beauty and his innovative touch. His most legendary signature dishes, frequently requested by guests and central to his culinary identity, include: * **Prawn Gyoza**: A 'squid ink gyoza filled with prawn meat,' it embodies sustainability and local storytelling. Chef Gajski masterfully utilizes every part of the prawn—shells are rendered into a sauce, and dehydrated heads become a savory dust. The dish is meticulously balanced with chili, chives, and daikon marinated in island vinegar, creating a complex flavor profile. This dish, he proudly states, 'became bigger than our restaurant.' * **Komiška Pogača**: An intricate, fine-dining interpretation of a traditional Vis island focaccia, inspired by Massimo Bottura's crunchy lasagna. His rendition features a meticulously prepared dough (cooked, blended, rolled, frozen, dehydrated, fried) enhanced with onion marmalade, garlic cream, parsley-flavored olive oil, and tomato confit. * **Chocolate Crocant**: A highly acclaimed dessert, consistently requested by guests, showcasing his mastery of sweet creations. * **Foie Gras**: A recurring staple on his menu, often presented with complementary elements such as apple, hazelnut, or salted caramel, reflecting his expertise in rich, luxurious preparations.

Career

• Executive Chef at LD Restaurant, Korčula
• Chef/Manager at LD Garden Bistro, Korčula

Mentored by Tomislav Gretic.