Nikola Stojaković

Chef Nikola Stojaković's culinary philosophy is deeply rooted in connecting Serbia's land, history, and traditions with its rich flavors and heritage. His overarching vision is to imbue dishes with finesse, detail, and profound depth of flavor, showcasing the best the country has to offer. This commitment is underpinned by a meticulous focus on sourcing local ingredients. Stojaković leverages Serbia's natural abundance, establishing connections with local foragers in the Fruška Gora region for quality white and black truffles. He partners with fishermen from the Danube and Drina rivers for fresh catches like pike perch and catfish, and collaborates with regional hunters and organic growers. A significant element of his sourcing includes a sustainable organic garden on the estate, providing fresh fruits and vegetables. The chef proudly incorporates unique Serbian ingredients such as kajmak, rare donkey milk cheese, sljivovica, and top-quality dairy and meat products from across the country. While locally sourced ingredients are paramount, wild fish from neighboring regions like Montenegro, Croatia, and Greece are utilized to complement the local Danube zander. Seasonality is a cornerstone of his approach, with menus changing four times a year to reflect nature's bounty. The 'Šefov meni' (Chef's Menu) is a testament to this, featuring hyper-seasonal ingredients like porcini mushrooms and asparagus, often secured from suppliers and brought to the kitchen within hours of harvest. Stojaković views French cuisine as the fundamental basis for all gastronomic evolution, serving as his starting point. He seamlessly integrates this classical foundation with a respect for immaculate presentation, an unwavering commitment to seasonality, the intricate art of sauces, and a dedication to creating perfectly balanced dishes. His international experience also allows for subtle influences from Italian, Spanish, Mediterranean, Greek (celebrating the pure quality of their ingredients), and even Eastern/Asian cuisines. Chef Stojaković's signature approach is a masterful fusion of rigorous French classical techniques with a profound respect for Serbian terroir and ingredients. His technical mastery was honed during extensive stints in some of France's most prestigious Michelin-starred establishments, including Le Pré Catelan (3 stars), Lasserre (2 stars), Park Hyatt Paris-Vendome (1 star), Le Cinq at the Four Seasons George V (2 stars), and Shangri-La (2 stars). Under the tutelage of mentors like Erik Briffard, he cultivated an expertise in precise preparation, meticulous handling of seasonal ingredients, elegant service, and the preservation of complex flavors. A hallmark of his technical style is the emphasis on sauces, boasting a repertoire of at least 15, embodying his belief that "if there is no good sauce, there is no gastronomy." His approach to flavor and plating is exemplified by the distinctive 'three declinations' concept: transforming a single core ingredient into three distinct dishes to maximize its expression and showcase the kitchen's creativity and technical assurance. For instance, a potato might appear as gnocchi, a soup, and a truffle salad within one course. This method is also applied to ingredients like leek, cauliflower, and the local Danube zander. The 'Put oko Srbije' (Journey around Serbia) menu further highlights this, integrating traditional Serbian ingredients with refined French techniques. Presentation is key, balancing simplicity with a strong focus on creating visually appealing and balanced dishes. Among his legendary signature dishes and seasonal specialties are: * **The 'Three Declinations' Concept**: Applied to various ingredients like potato, leek, cauliflower, and Danube zander, demonstrating versatility and depth. * **Winter Specialties**: Pork trotters ('svinjske nogice') and veal head in puff pastry ('teleća glava u lisnatom testu'). * **Regular Feature**: Exquisite foie gras preparations. * **Spring Specialties**: Seasonal asparagus, prized porcini mushrooms ('vrganj'), and freshwater zander ('smuđ'). * **Gault & Millau Highlight**: A kitchen greeting featuring Jerusalem artichoke rendered in diverse textures and forms, signaling the innovative and consistent approach.

Career

• Chef at Four Seasons Hotel George V Le Cinq, Paris
• Chef at Le Pre Catelan, Paris