Kristijan Konjevic and Serafin Koutni

Dubrovnik, 3 December 2010 - The Dubrovnik Palace Hotel, leading conference and family resort in the region, is delighted to welcome new Chef Kristijan Konjevic, who will bring fresh culinary ideas and new concepts to this amazing 5-star property. Rade Malobabic, general manager of the hotel, has stated: ‘We are absolutely pleased to greet Kristijan Konjevic, a Croatian born chef with enormous international experience, to our team. He brings to the hotel not only his experience of 15 years in the hospitality industry, but also knowledge about different food concepts and international cuisine’.

Chef Konjevic’s interest in food began more than 15 years ago, in his teenage years, when he realized that his future lies in cooking, and he has since been in love with cooking, which is not only his job, but also a life passion. After completing his culinary education, he initially worked in several renowned Croatian hotels, which led him to a position of assistant food and beverage manager at the world known cruise company, the Celebrity Cruises. He stayed ‘on board’ for two years, learning different skills and concepts in the food and beverage department, enabling him to obtain his next position at the Hotel de la Montagne in Montreal. He spent two years there, afterwards moving to his next position as a Sous Chef at the Novotel Montreal in Quebec, and later on to Delta Centre Ville, a 711-room hotel with 24 meetings rooms and numerous restaurants. Prior to his arrival to the Dubrovnik Palace Hotel, Chef Konjevic obtained a position of Executive Sous Chef at the Delta Centre Ville, overseeing complete kitchen operations as well as supervising kitchen staff, ensuring that the best quality was delivered.

At the Dubrovnik Palace, Chef Konjevic will be responsible for entire food operations including four restaurants, two bars, a night club, as well as numerous banquet and event operations at different hotel venues.

Hotel Excelsior, one of the most reputable Croatian hotels, with distinctive history and renowned services, world known for the most spectacular view on the Adriatic coast, brings fresh ideas and innovative cuisine approach, which it has recently reaffirmed by welcoming Chef Serafin Koutni. Chef Serafin Koutni for some time now has been overseeing the hotel’s signature restaurants as well as supervising the entire culinary operations: fine dining Sensus restaurant, sushi restaurant Satu, beach restaurant Prora, legendary Piano bar Abacus, as well as stylish and unique events organized at spectacular venues of the Excelsior. Perfectly suited for the role of Executive Chef of the hotel Excelsior, Chef Koutni is passionate about cuisine and the latest trends in the hospitality world, innovative, but at the same time a devotee to Croatian specialties and herbs.

Chef Koutni began his culinary career in 1998, gaining knowledge mainly in Europe, where he stayed until 2004. In 2004 he moves to Kuwait for a new exciting opportunity, becoming a Sous Chef at the Gentleman’s Club Kuwait, a renowned private class gentleman’s club, serving members of royalty families from around the world, politicians and Middle East entrepreneurs. After spending four years at the Gentlemen’s Club Kuwait and participating in developing the Gentleman’s Club cookbook ‘From Chef to Chef’, Chef Koutni moves to Germany, to the 5–star, 534-room hotel Intercontinental Berlin. This experience gained in different culinary operations, from many simultaneous banquet operations at different venues, to experience gained at the hotel’s Michelin renowned restaurant Hugo, brings Chef Koutni to the Ritz Carlton Berlin, the most luxurious hotel in Berlin, where he spent two years, prior to his arrival to Dubrovnik. Additionally he has participated in several TV culinary shows during his stay in Germany.

When speaking to this young enthusiast about his new role at the Excelsior hotel, he says: ‘I am so excited about new challenges and responsibilities, and look forward to it, with inspiration coming from the beautiful Mediterranean’.

Chef Koutni holds a degree from Culinary Institute Hannover in Germany, and has participated in numerous culinary and hospitality management courses.
About the Dubrovnik Palace Hotel: Dubrovnik Palace Hotel, based 10 minutes from the Old Town of Dubrovnik, situated on a peninsula between pine woods and the open sea, offers seclusion and a cooling breeze, magnificent views of the Adriatic and Croatia’s mountainous coastline. The property is set directly on the water’s edge, with excellent sea bathing and scuba diving opportunities directly from the hotel. Great food in a wide range of styles is served in the hotel’s five restaurants and there are four bars for every mood, from cocktails to sushi. With its nightclub, indoor and outdoor pools, tennis centre and outstanding spa and wellness centre Comfort Zone Space, Dubrovnik Palace Hotel offers a wide range of post conference leisure facilities. The 308-room, five-star resort blends artwork and contemporary styling with classic Mediterranean design, creating a unique hotel which is a premium choice for a relaxing business stay in Dubrovnik. Dubrovnik Palace Hotel is a member of Adriatic Luxury Hotels (ALH), the leading Croatian Hotel Group.

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