Ivan Vukadinovic

Coming Up

French technique and station work define Ivan Vukadinovic’s rise: a progression built at Frenchie, where he joined as demi chef de partie in 2017 before moving to head chef at Frenchie Covent Garden in London, United Kingdom from 2021. The line of advancement reads as kitchen discipline first, with repetition, service pressure and technical exactness doing the work of a résumé. Today, Ivan is chef of Elystan Street.

Where They Are Now

Modern French cooking here is expressed through clarity rather than embellishment: ingredients are named directly, then arranged with enough structure to make each contrast count. At Elystan Street, Ivan Vukadinovic’s signature work includes barbecued octopus with aioli, crispy chickpeas and tardivo; strozzapreti in buttery chicken stock with summer truffle and aged Parmesan; and sea bream with baba ganoush, apricot harissa and charred Padrón pepper. The plates rely on balance — smoke against creaminess, richness against brightness, softness against snap — and that restraint is part of the method. There is practical thinking under the finish. “I’m still trying to do as much with what we have, to make smart food without wasting anything.” In kitchen terms, that points to yield, extraction and use: building flavor from what is already on hand, rather than adding for effect. It also fits the way the cooking is described elsewhere, with stock, restraint and careful application carrying the dish.

Signature

Ivan's signature dishes include barbecued octopus with aioli, crispy chickpeas, tardivo and sea bream with baba ganoush, apricot harissa, and charred Padrón pepper.

In Their Words “I’m still trying to do as much with what we have, to make smart food without wasting anything.”

Honors

No awards have been cited for Vukadinovic.