MEET THE CHEF: Julija Bašić of Imperial Terrace at Hilton Imperial in Dubrovnik, Croatia

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Apr 10

We sat down with Executive Chef Julija Bašić of Imperial Terrace at Hilton Imperial in Dubrovnik, Croatia. The circa-1897 Imperial Hotel brought modernity to the area but also embraced its traditions of hospitality. It quickly established itself as the place where important social soirées took place; the hotel with a soul soon became the soul of the city. Experience tantalizing cuisine with Croatian roots and exceptional hospitality at Imperial Terrace at the Hilton Imperial Dubrovnik.

reviews of Imperial Terrace at Hilton Dubrovnik Croatia — Executive Chef Julija Bašić of Imperial Terrace at Hilton Imperial in Dubrovnik, Croatia

Savor delicious Mediterranean cuisine with a contemporary twist from the seasonally inspired menu. Dishes are created using ingredients sourced from the very best local produce and menus are complemented by a specially selected list of Croatian and international wines. Enjoy Imperial Terrace, the best al fresco dining in Dubrovnik, Croatia.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

Growing up, I spent each summer at my grandmama's place, in a small town on the Pelješac Peninsula. This place holds a special significance not just in my heart, but also in the world of gastronomy and winemaking. It's a region that's a treasure trove of flavors, and the perfect place to develop an appreciation for the purity of ingredients.
My grandmama was a culinary matriarch in every sense. She had it all - livestock, a thriving vegetable and herb garden, and everything made from scratch, with love and her skilled hands. This is where I learned that food isn't just sustenance; it's a reflection of our connection to nature, a testament to the love we put into cooking and processing food.
The philosophy that shapes my cooking is deeply rooted in the traditions of this extraordinary region, and the legacy of my grandmama, who instilled in me a reverence for ingredients and an unyielding passion for the culinary arts.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

As a local from Dubrovnik, I am deeply rooted in the culinary traditions of the region. The influence of this vibrant, Mediterranean city, with its rich history and tradition has been a profound part of my culinary journey. It's where I learned to value and validate every ingredient, to respect tradition, and to recognize that simplicity and purity are the essence of remarkable dishes.
One of the most profound aspects of my culinary approach is my dedication to preserving the natural flavors of every ingredient. I'm a firm believer in allowing the pure essence of each component to shine without overpowering it with excessive spice or a single dominating flavor.
In the world of gastronomy, it's easy to get carried away with shortcut techniques and intense ingredients. While those have their place, I find true delight in appreciating every ingredient for what it is, allowing its unique qualities to harmonize with others on the plate. Nature provides us with such an exquisite bounty, and it's a true joy to bring those natural, unadulterated flavors to the forefront of every dining experience.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

I have a deep love for the art of pasta and risotto, and all the myriad variations and nuances they offer. Pasta and risotto, when prepared with finesse, are culinary canvases that allow us to explore a world of flavors.
This region is blessed with an abundance of natural and responsibly sourced sea products. It's known for its pristine, unexploited sea offerings, making it a seafood lover's paradise. The black risotto, also known as "Crni Rižot," is a beloved local delicacy that captures the flavors of the sea in every velvety bite. The striking dark color is derived from squid ink, infusing the dish with a deep, savory richness.

What are three ingredients that you simply couldn’t live without?

Three ingredients that I simply couldn't live without are salt, eggs, and clams. Each of these ingredients holds a unique significance in my culinary journey. The historical importance of salt in the region is exceptional and unique. The town of Ston on the Pelješac Peninsula is renowned for its salt pans, which have been in operation since ancient times. This 'white gold' not only preserved food in the past but continues to enhance the flavors of the region's cuisine today.
Eggs are the unsung heroes of the culinary world. Their versatility and binding properties make them a fundamental element in many traditional recipes. In particular, the use of free-range eggs reflects our commitment to sourcing the finest and ingredients and dedication to responsible practices.
Clams and mussels from the pristine waters of Ston are a delicacy that epitomizes the Adriatic's treasures.

We love the art behind plating. What do you love about designing the perfect dish?

What I adore most about this creative process is that it allows me to connect with my surroundings, my emotions, and the very heartbeat of Dubrovnik. As a true local, my dishes are an authentic reflection of the mood that pervades the city, and this mood is notably influenced by the weather conditions and the winds that sweep through our picturesque streets. The bura wind, for instance, holds a special place in my heart. It's a fierce, cleansing wind that sweeps away clouds, dust, and any lingering bad mood from the day. It's a transformative force that reveals the true essence of Dubrovnik - the brilliant Adriatic blue, the luminous white stone, the rich pine greens, and the iconic red rooftops.
So, for me, designing the perfect dish is an art of capturing the spirit of Dubrovnik, a love letter to my city, and a way of sharing the colors, flavors, and emotions that make this place so unique.

Tell us about one of the most creative dishes you’ve cooked up?

While it may not be the most creative dish I've ever crafted, there are two creations that I hold close to my heart and that have found a place on the menu at the Imperial Terrace.
The first is the 'Pan-Fried Monkfish Cheeks,' a dish that encapsulates the essence of freshness and unique flavor profiles. The monkfish cheeks are pan-fried to perfection, imparting a delightful crispiness. To elevate the dish, I employ a pomegranate reduction that adds a subtle sweetness, beautifully balanced by a lemon cream sauce. This combination of flavors, where tartness meets the delicate sweetness of pomegranate, creates a harmonious melody on the palate.
The second dish I'm particularly proud of is the 'Smoked John Dory with Fennel and Pickled Radish Salad' accompanied by a parsley mayo. This dish is a example to my commitment to the art of crafting every element from scratch. We handpick the freshest ingredients. We take the time to smoke the John Dory to perfection, infusing it with an irresistible smokiness. We create the reductions and essences entirely from scratch. We take the time and care to pickle the vegetables and in-house....These dishes represent a labor of love.

What is one of your greatest accomplishments or awards you've earned?

One of my greatest accomplishments that I take immense pride in is my role in educating and mentoring future generations of culinary talent. It's incredibly rewarding to see some of my students go on to win awards and earn international recognition, standing out as the best at Hilton's international cooking competition. Their achievements reflect not only their dedication and skill but also the knowledge and passion that I've been fortunate to impart to them. I'm particularly gratified when they leave our kitchen to establish themselves in the culinary world, and I see that the foundation they carry with them is rooted in the philosophy of working from scratch, embracing no shortcuts, and respecting the basics.

What are some of the latest trends you’re seeing in top restaurants across the globe?

To my great delight, one of the latest trends I'm observing is a return to the roots and basics with a strong emphasis on utilizing organic and locally sourced ingredients. This culinary shift aligns with my own philosophy.

What’s your favorite cocktail or beverage of choice?

My favorite go-to cocktail or drink of choice has to be anything involving gin.

What do you love about being the Executive Chef of Imperial Terrace at Hilton Imperial in Dubrovnik, Croatia?

What I love about being the Executive Chef at Hilton Imperial Dubrovnik is the daily challenge and the dynamic environment. I take pride in managing the bustling hotel kitchen servicing overseeing two remarkable dining facilities – The Imperial Terrace and The Imperial Bar and Lounge. It's a constant source of inspiration and an opportunity to craft memorable culinary experiences for our guests, each day presenting new and exciting challenges to conquer.
From fine dining to casual bites, as well as catering for our MICE functions, every dish that comes out of our kitchen is a testament to our commitment to excellence and innovation. As I celebrate my 19th year in the kitchen of our hotel, starting as a junior sous chef and now serving as the Executive Chef for the last 7 years, I'm grateful for the journey that has shaped me into the chef I am today.

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