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Go JRE-Inside+Interview with David Šimunić
David Šimunić is the head chef of restaurant Salon 1905 in Belgrade, Serbia. With a location in the very heart of Belgrade's old town, Salon 1905 offers a truly exceptional fine dining experience. With a magnificent interior enclosed by gleaming brass, marble, and gold, the building represents a masterpiece of Baroque and Art Nouveaux architecture from the turn of the century. Inside, chef David prepares the finest Mediterranean cuisine, using only the freshest high-quality ingredients.
David, can you tell us a little bit about your background?
I was born in Belgrade, Serbia. My father is responsible for my artistic side. He was a photographer and a painter, so my drawing talent is in my blood. After finishing my degree in gastronomy at the hotel management school, I started working. I have been doing so as a chef for 15 years now and currently work in Salon1905, as the head chef.
How would you describe your cooking style?
I use French techniques combined with some of my grandmother’s secret recipes, minimalistic and clean.
What's your favourite dish to make?
Risotto is my signature dish. I am in love with risotto because it’s simple but at the same time complex, depending on the ingredients that are used. Risotto gives you lots of flavours to combine and explore.
We must never forget our roots and grandmother’s cooking skills
Salon 1905
What is your favourite ingredient to work with?
Butter is my favourite ingredient. One of the reasons is that butter gives every dish a soft and gentle side, and because I have a tattoo of a piece of butter on my belly.
Who is one of your top suppliers or producers?
We work with many local producers. Our goal is to have all the best local ingredients in our kitchen and create amazing traditional dishes with them, but in a modern way, together with our love and knowledge.
What is the biggest challenge you’ve faced in your culinary career?
The biggest challenge in my career has been becoming the head chef at Salon 1905. Accepting the responsibility for the food quality and being in constant connection between service and kitchen, so that we all make one great team.
Which gastronomic trend are you excited about the most?
Sustainability, local product, and french techniques. But we must never forget our roots and grandmother’s cooking skills.
If you could only eat one dish for the rest of your life, what would that be?
The one and only Serbian sarma, with minced meat, carrots, parsley, rice, and onions, rolled in fermented cabbage leaves, cooked for a long time in a pot with smoked dry pork legs and brown meat stock.
Thank you, David.
Book your table at restaurant Salon 1905
Treat yourself to chef David Šimunić’s delicious culinary creations at restaurant Salon 1905 in Belgrade, Serbia. You can easily make your lunch or dinner reservation here.
