Interview with JRE-Member Nikola Čelić
Normally, top chefs let their culinary creations speak for themselves — every ingredient, technique, and presentation reflects their passion and philosophy. In this JRE member interview, we go beyond the plate to explore the journey and inspirations of Nikola Čelić from Trattoria Rosmarino.
Introduction
Can you give us a short introduction with your name, location, how long you've been a chef, and at which restaurant you currently work?
My name is Nikola Čelić, and I am speaking to you from Trattoria Rosmarino in Perast, a historic seaside town in the Bay of Kotor.
I have been working as a chef for 15 years. Over time, cooking has become my way of translating the place around me - the sea, the stone, the seasons, and the people, into something guests can taste.
Early inspiration
Can you tell us a bit about your journey in the culinary world? How did you start, and what inspired you to become a chef?
My professional journey started in Bar, the city where I was born. After my first working experiences there, I moved to Budva, where I began working in a five-star hotel. That period was very important for me because it opened my eyes to a higher level of professionalism, standards, and teamwork.
From the very beginning, the culinary world felt like the right direction for me, although I knew the road would not be simple. I was drawn to the kitchen not only because of the food, but because of its energy, rhythm, pressure, and discipline.
Through all those experiences, I began to recognize that this was a world where I could truly find my place — a place where hard work, creativity, and character could grow together. That realization pushed me to continue, to learn more, and to build myself step by step as a chef.
At the same time, I started competing in culinary competitions. The highlight of that period was the Culinary Olympics in Erfurt in October 2016, where our team won a silver medal. That experience gave me confidence, but also reminded me how much more there is to learn.
Philosophy in the kitchen
What is your philosophy when it comes to cooking and creating new dishes?
My philosophy is to listen carefully to nature and to the place where I cook. Every location has its own rhythm, ingredients, and character, and I believe a chef should first understand that before creating anything.
For me, cooking starts from respect for the ingredient. I like to use products in their best form, without unnecessary complication or stereotypes. The goal is not to hide them, but to bring out what they already carry.
Also fire has an important role in my cooking because it brings honesty, depth, and emotion to food. It connects the ingredient with something primal.
When I create something new, instinct guides me the most. Technique and knowledge are essential, but instinct is what gives a dish its soul and makes it feel alive. To reach that, you have to be fully present, with the ingredient, with the technique, and with the moment.
A Signature Dish
Could you share the story behind one of your signature dishes?
One of the dishes that has a special story is our Indian fig sorbet. It started very simply and naturally. People from Perast saw me picking Indian figs and started asking what we were going to prepare with them.
At first, there was curiosity. Later, many of them came to try the sorbet, and they were surprised by its texture, color, and flavor. It was fresh, intense, and very connected to the place.
Very quickly, it became one of the best-selling items on our menu. For me, that dish is a perfect example of how something local, humble, and almost forgotten can become elegant and memorable when treated with respect.
Culinary Staples
What is your favorite ingredient to work with, and why?
I could not choose only one ingredient, because every ingredient is unique and offers its own world of possibilities. Each one can be used, transformed, and paired in many different ways.
But if I had to choose a group, I would say vegetables. For me, they offer complete freedom. There are no real limits when it comes to cooking with them. They can be sweet, salty, fresh, roasted, smoked, fermented, delicate, or powerful.
That variety gives me a lot of space to be creative.
The Essence of Trattoria Rosmarino
Can you describe the concept of your restaurant and what makes it unique?
The concept of Trattoria Rosmarino is based on the location, fresh fish, local vegetables, good wines, and professional service.
We focus on ingredients that are fresh, seasonal, and connected to this area. The idea is not to complicate things too much. We want to keep them as natural as possible.
Our cooking is based on minimal processing, clear flavors, and elegance. We want every guest to feel the freshness of the sea, the character of the Bay of Kotor, and the warmth of honest hospitality.
Must-See Attractions
What’s one thing in the area that guests must see or do?
One thing every guest should experience is a speedboat tour around the entire Bay of Kotor. It is one of the best ways to understand the beauty of this area.
Through our restaurant, we can also help organize this type of adventure. The tour includes several of the most important and beautiful places in the bay, as well as panoramic views of different coastal towns.
It is more than just a trip. It is a way to feel the history, nature, and atmosphere of the bay from the sea.
Advice for Aspiring Chefs
What advice would you give to aspiring chefs who want to follow in your footsteps?
My advice to young chefs is to find a good restaurant and, even more importantly, a good chef to learn from. Then they need to be patient, focused, and ready for sacrifice.
This profession demands a lot, especially in the beginning. You often have to give up many things that come with youth, but if you stay serious and dedicated, the knowledge you gain will stay with you forever.
Money should not be the main motivation when you are young. Money will come as a result of loyal, honest, disciplined, and hard work. The most important thing is to build yourself properly, step by step.
