Interview with JRE-member Stjepan Vukadin

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 Stjepan Vukadin. I’m a head chef and co-owner of il Ponte restaurant in Trogir, Croatia. I’ve spent most of my professional life in the kitchen, constantly learning, developing and trying to build my own culinary identity. Today, il Ponte is the place where I can express that identity most clearly through the food we create.

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 journey was quite natural. I grew up in Dalmatia, where food is an important part of everyday life. It brings people together, and many of our strongest memories are connected to a table. The sea, fishing and food in Dalmatia are deeply connected.

Once I entered professional kitchens, I quickly understood that cooking was something I wanted to dedicate myself to. Over the years, I worked, learned, made mistakes and developed my own style. Opening il Ponte was an important step because it gave me the freedom to create food that truly represents who I am as a chef and where I come from. Dalmatia.

Philosophy in the kitchen

What is your philosophy when it comes to cooking and creating new dishes?

I like taking familiar Dalmatian flavours, memories and traditional dishes and presenting them in a more contemporary way. Sometimes fusion with asia kitchen. But technique should never become more important than flavour. A guest should understand what they are eating and, ideally, recognize something familiar in it, even when the presentation or preparation is completely different.

For me, the best dishes are those that look contemporary but still have a soul.

A Signature Dish

Could you share the story behind one of your signature dishes?

One of the dishes that best represents my cooking is my interpretation of a traditional Dalmatian buzara.

Buzara is something very familiar to us in Dalmatia. It is traditionally prepared with shellfish or crustaceans, with simple Mediterranean flavours – garlic, parsley, white wine, tomato and olive oil. And for me, one of the best parts has always been the sauce left at the bottom of the pot, which you simply have to soak up with bread.

In my version, I combine mussels, scallops and prawns and concentrate those familiar flavours into a more refined sauce. Instead of serving bread alongside it, I make small black gnocchi with cuttlefish ink. They become almost like little pieces of bread, absorbing all that flavour from the buzara.

Culinary Staples

What is your favorite ingredient to work with, and why?

Fish and seafood, without question.

Living and cooking on the Adriatic makes the sea a natural part of my cuisine. I love working with fish because when the product is truly fresh, it doesn’t need much. The challenge is knowing when to intervene and when to leave it alone.

For me, that simplicity is one of the hardest things to achieve in cooking.

The Essence of il Ponte

Can you describe the concept of your restaurant and what makes it unique?

il Ponte is located in Trogir, next to the small bridge and overlooking the canal and the historic old town.

Our concept is contemporary Dalmatian cuisine. We take ingredients, flavours and dishes that belong to this region and reinterpret them through our own perspective.

I don’t want il Ponte to be a restaurant that could simply be moved to another city or another country. I want guests to know where they are when they sit at our table. The sea, Dalmatia and our local culinary heritage should always be present in the experience.

Must-See Attractions

What’s one thing in the area that guests must see or do?

Walk through the old town of Trogir without a plan.

Trogir is a UNESCO World Heritage site, but what I love most is that it still feels alive. Walk through the narrow stone streets, stop by the waterfront, have a coffee and simply take in the atmosphere.

And, of course, if you have the opportunity, go out to sea. You understand Dalmatia differently when you see it from the water.

Advice for Aspiring Chefs

What advice would you give to aspiring chefs who want to follow in your footsteps?

Don’t be in a hurry.

Today, everyone wants to become a head chef very quickly, but there are no shortcuts in this profession. Work in good kitchens, listen, ask questions, repeat things until you understand them and don’t be afraid of making mistakes.

Technique can be learned, but developing your own identity takes time. First learn the foundations, then understand where you come from, and eventually your own style will start to appear.

And above all, stay curious. The moment you think you know everything is probably the moment you stop progressing.