Chef
Priska Thuring
- Discipline
- Chef
Portrait of Priska Thuring
i. Biography
A kitchen apprenticeship sets the terms of the work: repetition, timing, and the ability to hold standards under pressure. In 2001–2004, Priska Thuring learned that cadence at Adriatic Luxury Hotels as apprenticeship, Commis I, then carried it into Hotel Dubrovnik Palace from 2004–2006 as chef a la carte, where speed and precision had to stay in balance on every pass. That sequence matters. It shows a career built by accumulation rather than leap: more responsibility, more control, and a wider command of service as the years moved on. Priska Thuring later took on Executive Chef at Restaurant Dubravkin Put from 2015–2018, then Head Chef at MY Samurai 60m from 2018–2019, roles that continued to test structure, composure, and the discipline required to lead a line. The longest-running post in that arc is Executive Chef of Hotel Lone (since 2011). It is where Priska Thuring’s method is most clearly fixed: technique first, then a wider philosophy shaped by restraint and consistency.
Today
At Hotel Lone, the work is organized around farm-to-table and zero-waste practice. In Priska Thuring’s kitchen, those are operating principles, not branding: ingredients are treated with attention, and the method is built to respect what arrives, what is usable, and what can be carried through without waste. The other force in that approach comes from wine. Priska Thuring describes a sensory shift that made taste feel structural, not just flavorful: a way of reading the sun, the terroir, the raindrops, and time itself as part of the final result. That reading now sits behind the cooking.
In Their Words “I felt I could taste everything it took to make this great wine right then and there. The sun, the terroir, the raindrops – and above all, a lot of time.” “It was suddenly clear to me that the way this wine tasted was how I wanted to cook in the future.”
Career - Executive Chef, Hotel Lone (2011–present) - Apprenticeship, Commis I, Adriatic Luxury Hotels (2001–2004) - Chef a la carte, Hotel Dubrovnik Palace (2004–2006) - Executive Chef, Restaurant Dubravkin Put (2015–2018) - Head Chef, MY Samurai 60m (2018–2019)
Recognition
The clearest recognition here is internal to the work: the language Priska Thuring uses about wine points to a disciplined view of flavor, one that links place, time, and restraint. At Hotel Lone in Rovinj, that thinking is visible in the way her name attaches to a practice built on control, care, and a close reading of ingredients rather than display.
FAQ What is Priska Thuring's current role? Priska Thuring is Executive Chef. Where did Priska Thuring work before? Priska Thuring's earlier career included Adriatic Luxury Hotels, Hotel Dubrovnik Palace, and Restaurant Dubravkin Put. What is Priska Thuring known for? Farm-to-table and zero-waste.
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