Damir Modrušan was born in Pula, in 1970. He finished Catering school in Pula where he got his chef diploma. After finishing his education, he gets a job at Arenaturist – leading catering facility in Pula at the time. In 1993 he goes to Italy to work as a second chef in Top-residence hotel in Passo Tonale.
After the winter season he goes for Folgarida, a place near the world famous skiing destination Madona di Campiglio, where he starts working as the main chef of the Gran Baita hotel restaurant. In 1995, Damir returns to his hometown and starts working in the Bodulka restaurant in Šišan, one of the best Croatian restaurants back then. Next year he moves to a position of main chef in famous hotel restaurant Valsabbion in Pješčana uvala.
There he manages to prove his talent and experience by cooking for the celebrities and stars from almost every line of show business such as Naomi Campbell, Sting, Julio Iglesias, Romano Prodi, Joe Cocker, Anastasia and many others. In 2002 Damir Modrušan joins restaurant Zigante and takes the main chef role, where he’s finally given a chance to run the kitchen on his own, and make all the dishes based on his own creativity. With restaurant Zigante he manages to get to the position of the TOP restaurant in Croatia, and gets recognition outside his homeland.
The choice of fresh ingredients used by Damir in his kitchen, is always diverse. Keeping track of the truffle season, as well as the seasons of other natural products, he creates a menu that sits on the tongues the best when combined with premium wines.
Humbleness and knowledge led Damir even to the head of Formula 1, Bernie Ecclestone, who personally invited him to his yacht to cook for him, his family and friends, including Niki Lauda. Damir keeps perfecting his culinary skills when it comes to truffles and he regularly attends lectures in Belgium, Italy and France.
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