Chef Kristijan Feskov

The Climb

At The Dining Room Restaurant in Orebić, Croatia, the cooking was set by two pressures that matter to any coastal kitchen: what the sea brings in, and what the local pantry can support in season. Chef Kristijan Feskov began there, and the work took shape around precision, restraint, and a close read of place. The result was a style that lets ingredients carry the argument, with technique kept in service of clarity rather than display. Over time, that first kitchen became the base for a more defined position at Villa Korta Katarina & Winery in Orebić, Croatia, where he is chef/owner. The shift marks a widening of scope, not a change in values: the same attention to region, season, and sourcing remains in play, but with greater control over how that language is expressed.

Today

Chef Kristijan Feskov works within Slow Food, which suits a kitchen built on local farmers, fishermen, and ingredients that arrive with their origin intact. Regional cuisine is treated less as a fixed repertoire than as a working method: one that depends on timing, the shoreline, and the daily catch. That approach keeps the cooking grounded in the place that supplies it. The produce, the sea, and the people who bring both to the kitchen set the terms of the menu, and the discipline is in knowing how little needs to be added. In that sense, the food reads as a direct conversation with Orebić—seasonal, local, and exacting about what belongs on the plate.

Career - Chef/owner — Villa Korta Katarina & Winery, Orebić, Croatia - Chef — The Dining Room Restaurant, Orebić, Croatia

FAQ Where did Chef Kristijan Feskov work before? Chef Kristijan Feskov's earlier career included The Dining Room Restaurant. What recognition has Chef Kristijan Feskov received? Relais Châteaux Award (2026).