Rudolf Štefan

Chef Rudolf Štefan's culinary philosophy is deeply rooted in what he terms 'modern Dalmatian cuisine,' an innovative interpretation of traditional recipes influenced by centuries of gastronomic forces from Venetian, Turkish, French, and Austro-Hungarian cultures. His core ethos centers on respecting the intrinsic goodness of high-quality ingredients, applying creativity to enhance unique flavors without fundamentally altering them, and ensuring that the authentic tastes of the Dalmatian region always take pride of place on the menu. He views hospitality as a lifelong pursuit of improvement, driven by curiosity, tenacity, patience, and perseverance. Štefan is a fervent advocate for local and seasonal sourcing, collaborating extensively with a network of small Croatian producers who form the bedrock of Pelegrini's ingredient supply. His menu evolves with the availability of local produce, ranging from fresh mussels and oysters sourced daily from the Šibenik channel and Prokljansko lake, to wild asparagus harvested in early spring. He maintains strong relationships with specific suppliers like OPG Reljanović for cured meats (lardo, bacon, ham), OPG Ston for diverse dairy products, and Ante Skelin for fresh seafood. This commitment to local sourcing is intrinsically linked to his philosophy of sustainability, where Croatian 'cuisine of the poor' traditions naturally translate into a minimal environmental footprint and a zero-waste approach, evident in dishes that utilize every part of an animal. Beyond the plate, Štefan envisions Pelegrini as more than just a restaurant; it's a hub for gastronomic research and a platform for promoting Croatia's rich culinary heritage. He actively contributes to the food sector's future through initiatives like the 'Chefs' Stage project,' an international congress dedicated to training young talent. His overarching vision sees cuisine and fine wine as a profound means to share knowledge and express a deep love for his homeland, fostering a connection that brings guests back repeatedly. He also notably champions the importance of balancing professional ambition with family life, considering it a crucial 'gastronomic trend' in today's demanding culinary world. Chef Rudolf Štefan's technical mastery lies in his ability to transform traditional Dalmatian recipes into approachable, modern interpretations while preserving their essence and the 'feel good' sensation of grandmother's cooking. His style emphasizes technically simple dishes that allow the pure, essential flavors of the locale to shine. He avoids molecular gastronomy, preferring techniques that resonate with a broader audience, yet his execution elevates familiar ingredients to a sophisticated level. His plating and flavor combinations are designed to evoke memories and tell a story, connecting the diner to the place and the chef's identity. Among his most revered and legendary signature dishes are: * **Risotto**: A personal favorite that he prepares in 'a hundred different ways,' emblematic of his belief in food fostering connection at the table. * **Pelegrini's pasta with duck**: A celebrated house specialty that exemplifies his zero-waste philosophy, inspired by the traditional 'Tingul' stew and utilizing every part of the duck to create a rich, finger-licking sauce. * **Angler tripes in cocotte**: A dish highlighted by critics as a signature, representing a sophisticated nod to Mediterranean 'cucina povera' with rich flavors from red peppers, fennel, and polenta rolls cooked in intense fish stock. * **Vlaška čaša (Hinterlander’s cup)**: A signature dessert renowned for its elegance and subtlety, featuring an olive oil mousse, vanilla, melon aromas, and an almond cracker, designed to leave a lasting, tender sensation. * **Lobster on beet sauce with a touch of dairy spice**: A prime example of his innovative approach to presenting local ingredients in a 'new framework,' balancing a complex mix of flavors. * **Cod tripe with orzo**: A dish that elevates humble, historically 'poor' ingredients into a top-tier gastro offering, crafted to evoke a sense of nostalgia and comfort reminiscent of winter nights.

Career

• Chef at Top restaurants, Spain
• Chef at Top restaurants, Italy
• Chef at Top restaurants, Slovenia
• Chef-Owner at Pelegrini, Šibenik