Versatile chef Melkior Bašić interned at Michelin-starred restaurants in Bordeaux, France in 2016 (Restaurant le Prince Noir, Lormont, Restaurant La Cape, Cenon, Restaurant L’Oiseau Bleu).
As the sole representative of Croatia, he participated in the Chefs World Summit in 2017. There, on a panel titled “Wild Harvest in the Surrounding Area,” he spoke to top chefs from around the world about indigenous plants and local ingredients in cooking, considering the specific culinary style he cherishes.
From 2017 to 2019, he worked as the executive chef at Boutique Hotel Alhambra & Villa Augusta (Alfred Keller restaurant) on the island of Lošinj.
He grew up with his father, the renowned chef Silvio Belužić, and through twelve years of work at the prestigious consulting firm ‘Creative Kitchen,’ he learned all the secrets of gourmet cuisine. Throughout his career, he gained work experience in over a hundred kitchens in Croatia and abroad as a food consultant and instructor for numerous clients, top hotels, and restaurants.
Currently, he works as a corporate chef for hotels in the Aminess group and as a consultant for Konavoske dvore and Proto restaurant in Dubrovnik.
