Damir Pejcinovic

Formal schooling in Tourism and Hospitality (2007) and Hospitality and Turism High School gave Pejcinovic the kind of base that tends to show up later in timing, order, and kitchen management. In 2007, he entered the leadership track as Head Chef at Hotel President Split, Croatia (2007–2008), where the work of the hotel kitchen demanded consistency, pace, and a clear chain of command. At Starwood Hotels and Resorts, Le Meridien Lav Split, Croatia (2008–2012), he served as Executive Sous Chef.

That step widened the scale of his responsibilities and put more weight on the operational side of the craft. He then moved to Starwood Hotels and Resorts, Sheraton Tirana Hotel in Tirana (2012–2017) as Executive Chef, a five-year stretch that placed him in charge of a kitchen over time and across the routines of a large hotel operation. In 2017, Pejcinovic returned to Croatia for another significant appointment, becoming Executive Chef at Hotel Monte Mulini (LHW) Maistra d.d.

(Adris group) in Rovinj, Croatia (2017–2020). Held for three years, that post bridged the earlier hotel roles and the work that followed. Afterward, he worked as Head Chef at Marriott International (2020), before continuing his career in the present day. Today, Damir is Executive Chef of Meneghetti Hotel, Restaurant & Winery (since 2020) and Executive Chef of Mesón Nelia. The dual appointment reflects a career built through different hotel environments and formats, with each post adding another layer to his technical grounding and leadership range.

In 2020, Pejcinovic served as Executive Chef at Meneghetti Hotel, Restaurant & Winery in Croatia. His specialty is Modern Cuenca cuisine, with local sourcing central to the work. The style points to a kitchen approach that keeps one eye on place and seasonality, using nearby ingredients as the starting point for contemporary expression.