Marijo Curić, a native of Dubrovnik, began his culinary journey at 17. After earning his diploma from culinary school, he refined his craft by working with some of the world’s most respected chefs, including Claude Bosi, Brett Graham, Philip Howard, Yu Sugimoto, Marcus Wareing, and Enrico Bartolini.
His culinary philosophy is rooted in a deep respect for Dalmatian and Dubrovnik traditions, which he reinterprets with a contemporary approach. Influenced by classical French techniques, he creates dishes that balance contrasts and textures while emphasizing the richness of local ingredients.
Curić’s cuisine is defined by precision, creativity, and a strong connection to the region’s culinary heritage. Each dish reflects his commitment to quality and innovation, blending traditional flavors with modern techniques to create a refined dining experience.
His passion for gastronomy continues to shape his work, making him a key figure in contemporary Croatian cuisine. Through his dedication to craftsmanship and local ingredients, he showcases the depth and complexity of Dalmatian flavors in a modern and elegant way.
