i. Biography
Around Rovinj, the work begins with Istrian and Adriatic terroir, but in Danijel Đekić’s kitchen it is treated as a set of materials, not a backdrop. At Monte, where Đekić is chef and owner, that shows up as creative, contemporary cooking built from local identity, with rich and well-balanced flavours, exciting textures, and highly detailed presentation. The food stays anchored to place while pushing the form forward.
Coming Up
Service came first at Parents' traditional Istrian tavern in Rovinj, Croatia, where Danijel Đekić worked as a waiter before moving into the kitchen as a cook. That sequence matters: the floor taught cadence, timing, and the daily discipline of hospitality, while the pass added technique and control. Read together, the two roles function like a practical apprenticeship in the fundamentals of restaurant work. The next stages widened the frame without changing the reference point. Danijel later served as executive chef in The Netherlands, then moved into ownership and operations as co-owner and operator at Deli & catering restaurant in Utrecht and Rovinj. The career moves span Croatia and the Netherlands, but the through-line remains clear: a chef working across borders while keeping one culinary base in view. At Monte, those earlier roles converge. Danijel is now chef and owner, which means the work extends beyond the line into the structure around it. The position brings service, cooking, and leadership into the same frame, with the restaurant reflecting a practice shaped by sequence rather than sudden reinvention.
Where They Are Now
Monte is where Danijel Đekić’s style reads most clearly: innovative, terroir-based cuisine grounded in Istrian and Adriatic reference points. The cooking is built on balance and detail, not volume. Rich flavours, measured textures, and highly detailed presentation define the plate, giving the food a precise and contemporary register. The kitchen approach treats origin, technique, and appearance as equal parts of the job. Istria and the Adriatic are not presented as fixed heritage; they are worked through a contemporary sensibility that keeps the familiar legible while changing its expression. The result is restrained but assured, with each element placed to do a specific job. That continuity from Parents' traditional Istrian tavern in Rovinj, Croatia to Monte in Rovinj is more than a neat line on a CV. It explains why the cooking stays attentive to place even as it moves into a more exacting present-tense form. The same city that introduced Danijel to hospitality and cooking is still the one where he now shapes the restaurant from the top down.
Signature
Danijel's signature dishes include Red, Green, and Blue.
Honors
Danijel's honors include Chef of the Year 2020 (2020).
Profile updated July 2026
FAQ
Asked of Danijel
What is Danijel Đekić's current role?
Danijel Đekić is chef and owner.
Where did Danijel Đekić work before?
Earlier in their career, Danijel Đekić worked at Parents' traditional Istrian tavern and Deli & catering restaurant.
What recognition has Danijel Đekić received?
Chef of the Year 2020 (2020).
