Interview with JRE-member Ivan Tasic, Salon 1905: Local Flavours and Priceless Memories
Ivan Tasić, Chef at Salon 1905 – one of Belgrade’s most elegant dining venues, housed in the historic Geozavod building – says that cooking is a quiet legacy of his childhood. It first took hold of him when, as a boy, he prepared simple meals for himself and his sister, not knowing that it would one day become his true calling. With meticulous attention to ingredients, people, and every detail, Ivan creates dishes that merge seasonal and local with the contemporary and refined – always with the desire to leave a trace of a story in every bite.
We spoke with Ivan about his beginnings, the childhood memories that continue to inspire him, the freedom of creativity in the kitchen, and the importance of teamwork – without which there can be no true gastronomy. At Salon 1905, this philosophy unfolds in a setting where history, elegance, and craftsmanship meet, allowing his cuisine to take on its fullest expression.
Early Inspiration
Do you remember the moment when you first realised that professional cooking was your calling? Where were you, who were you with, and what made that moment special?
Cooking wasn’t something I chose – it chose me. I started as a child, out of necessity, cooking for my sister and myself while our parents were at work. At that point, it wasn’t love – it was simply everyday life. The real choice came later, when I left behind studies that didn’t fulfil me and stepped into a professional kitchen – out of the conviction that this was something I could do, and a safe path to follow. After a year, I fell in love with the profession, and it became my way of expressing myself. I knew I would do it for life.
The decisive moments happened thanks to people. At restaurant Ambar, under Miloš Nenadov, I first realised that the kitchen didn’t have to be only a place of stress and pressure – it could also be a space for learning, play, and growth. He taught me not just techniques but also the broader picture: what cooking is and what it can become. Team spirit and mutual trust shaped me more than anything else. Today, I believe that fine dining is not just about preparing food – it’s about building a culture, a place where young people can grow not only as professionals but as individuals.
The Signature Touch
Every chef has that “something” they don’t reveal easily – their secret or signature. But if you had to give us a hint, what makes your dishes special?
I don’t believe in hidden secrets that make a kitchen special. Instead, I believe in a consistent, honest approach – in thoughtful simplicity. For me, everything begins with respect for the ingredient. We work exclusively with seasonal and local produce, knowing its origin, rhythm, and character – and presenting it in a way that feels natural, understated, yet full of intensity. On a market often dominated by large suppliers and anonymous products, I believe it’s essential that everything we offer has a clear identity, rooted in the place it comes from. Something personal, yet universal – speaking the language of its origin. What ties everything we do together is a sense of belonging – to the culture, the space, and the moment in which we create.
Defining Moments
Was there a pivotal moment in your career – a turning point that shaped you as a professional?
There were several milestones, but going to Monte in Rovinj was perhaps the most important turning point. It was one of the first restaurants to earn a Michelin star when the prestigious guide came to Croatia – a pioneer of fine dining in the region and the place where I reconnected with myself as a chef.
I left Novi Sad rather demotivated, after sending out many applications without much response. Monte was the first to reply – and that experience changed everything. Under the leadership of Chef Danijel Đekić, I found freedom, trust, and the chance to work in a team where every detail mattered, and every mistake was a chance to grow. The two years I spent there taught me not only advanced techniques but also the importance of organisation, teamwork, and personal balance. When you return from such an environment, you carry everything you’ve learned within you – as energy, as wind in your sails. I realised that it’s not only about what you do, but how you feel while doing it. A positive atmosphere, respect, and trust within the team – that’s what turns a job into a true calling.
Beyond the Kitchen
When you’re not cooking, where do you find inspiration for new dishes?
When I’m not cooking, I try to stay connected to what truly moves me – whether it’s music, conversations, a great exhibition, or simple daily rituals like going to the market. Music has long been both inspiration and a refuge, and even today it helps me slow down and reconnect with myself.
I also get enormous support from my partner, an architect – versatile, curious, and often the one who pushes me outside my comfort zone. Galleries, concerts, theatre, exchanging ideas with people who think differently – all these places spark new ideas. Lately, I’ve been exploring ceramics, even considering creating our own plates at Salon to serve our dishes.
But above all, I’m most inspired by what is close to home – the tradition and culture I grew up in. When you’re part of that context, you see it more deeply and layer by layer – and from it, you draw an authenticity that’s hard to imitate.
Culture Through Cuisine
If you had to tell the story of one culture to a foreign guest through your dishes, which culture would it be, and what would be on that menu?
It would undoubtedly be our culture. That story intertwines tradition, history, and identity – flavours I know best and trust the most. At Salon 1905, we rely on that authenticity and deep connection with local ingredients, because we believe it’s the only way to truly convey the spirit of our country and the essence of its cuisine to every guest.
Memory on a Plate
If you could taste one dish again – one that evokes a truly priceless memory – what would it be, and where would it take you?
The strongest memories come from my grandmother’s bean stew, served with the pickled cabbage salad she made in her cellar and pantry. That food sustained us through childhood and remains one of my most powerful memories. I also remember the first taste of a cherry – and more recently, I was fascinated by Japanese citrus, an orange brought to me by a supplier. The juiciness and intensity of the flavour amazed me.
Travelling has brought me new tastes and experiences – and it’s this blend of old and new memories that feels priceless to me and continues to inspire my cooking.
A First Taste of Priceless at Salon 1905
What can guests expect from the Mastercard Priceless experience at Salon 1905?
Guests choosing the Mastercard Priceless experience at Salon 1905 can expect much more than a meal – it’s a journey through our culture, tradition, and passion for authentic flavours with carefully sourced ingredients. The seven-course tasting menu is paired with local wines, while special attention is given to our dessert menu, designed as an artistic finale to the evening.
As part of this unique experience, guests will also be guided through the historic Geozavod building, a landmark rich in heritage and priceless architectural value.
The article was created in collaboration with:
