Gino Miodragovic

Career Gino Miodragovic is co-head chef at Wirtschaft im Franz in Zurich, where the work sits at the point where timing, technique, and service discipline meet. His route there was built in steps rather than leaps: each kitchen added another layer of control, pace, and expectation. He has also held the role of head chef at Neue Taverne and worked in bespoke culinary services, moving between fine-dining structure and settings that require more immediate, client-specific adjustment.

The Path

Gino Miodragovic trained at Bespoke culinary services. From there, the career reads as a measured progression through kitchens that demand accuracy. He worked as chef at Meridiano in Bern, then as chef at Schloss Schauenstein in Graubünden, before moving into the role of co-founder / chef at IGNIV in St. Moritz. The next step took him to the Netherlands, where he worked as chef at Sergio Herman, continuing through rooms known for rigor and polish. By the time he took the role of head chef at Neue Taverne, which he held until 2021, the pattern was clear: a chef carrying responsibility with steadiness rather than noise. Today, Gino is co-head chef of Wirtschaft im Franz. The title implies shared leadership, but the through-line in his career is clarity of execution: the ability to adapt across formats without losing control of the work.

The Work Today

At Wirtschaft im Franz, Miodragovic works as co-head chef, shaping pace and plate with a controlled hand. His early contact with fine dining came as a young boy, through visits that gave him an early view of what careful service can do. That experience appears to have stayed with him as an operating standard: not sentiment, but a practical sense of how dining is assembled one detail at a time. His craft note remains bespoke culinary services, which describes a mode of work built around the needs of a specific setting rather than a fixed signature dish. It points to a chef who works by calibration, reading a plate closely and adjusting with intent. The clearest example is his own wording: “I’d make the jus a little bit less intense so the herb flavour in the chamomile whey sauce comes out a bit more.” The method is plain in that sentence: reduce weight where necessary, let the intended element surface, and keep the balance under control.

Signature

Gino Miodragovic focuses on bespoke culinary services. That frame fits a career spent moving through demanding kitchens and different formats while keeping the work responsive to place and brief. His practice is less about a single calling card than about precision under variable conditions, with the kitchen adapting to the setting rather than the other way around.

In Their Words “I’d make the jus a little bit less intense so the herb flavour in the chamomile whey sauce comes out a bit more.”

Acclaim

Miodragovic’s public profile rests on kitchen leadership and a background in bespoke culinary services. The recognition here is cumulative: a sequence of demanding roles, sustained responsibility, and the kind of control that comes from understanding both service mechanics and hospitality on the floor.