About the Chef
Inspired by his mother Vera, Milosh has always been passionate about food. His career began 15 years ago as a teenager growing up in Belgrade, Serbia. From the beginning he prided himself on providing guests with an extraordinary experience they would always remember.
Milosh began his culinary education at Belgrade’s prestigious Hospitality and Tourism High School where he graduated as a top student in the class. After high school he went to the College of Hotel Management in Belgrade, where he graduated with the highest honors. He was also awarded first place at the college culinary completion, and he represented Serbia at the 24th AEHT Annual Conference and Competition in The Hague, Netherlands.
He worked with world class French, Italian, and American chefs.
Belgrade’s most preferred upscale hotel Hyatt Regency was one of his first experience highlights where he was introduced to different international cuisines.
After graduating from College he started a two-year journey around the world working for Princess Cruises.
His passion for cooking, combined with his love for nature, travel, sustainability, and good quality ingredients has led him to the Bay Area.
Town of Sonoma was his first stop where he worked at Michelin Star recognized Fairmont Sonoma Mission Inn and Santé fine dining Restaurant.
After three years of working at Fairmont he moved to San Francisco, where he started working as an Executive Sous Chef at Historical Landmark Mark Hopkins InterContinental Hotel.
In his time off, Milosh can be found hiking and camping in National Parks around the US. Or exploring different parts of the world…
If you Ask Milosh about his food philosophy, he will tell you ‘Keep it simple and let the good quality of Ingredients speak for itself’. He also describes his style of cooking as a fusion of Mediterranean, French and American cuisines. Fresh, organic, local, and seasonal whenever possible.
