Every event is a new challenge, our goal is stepping out of bounds, to offer something new, always special, always different and unique.

LF cheff - Robert Peric

Top Chef - his dishes speak for themself - a harmony of flavors and fragrances excites all the senses, even the most hidden ones. Being the best is his personal slogan. Robert Peric is nowadays one of the most complete and best cook of Istria. The basic principles of Cheff’s Robert Peric gastronomy are: simple cooking, creating elegant dishes from seasonal food.

Peric is also a maestro choccolatier and an innovator in the Couisine with his chocholates filled with Istrian Teran, truflle cream and Istrian olive oil. In 1999, on his final exam, young cook Peric acquired the prestigious European title of „Maestro Choccolatier“ with his famous delicious biscuits. In the coming years he develops unusual desserts with food of Istria using modern culinary and pastry techiques and techologies. He goes down in literature as the first Istrian cheff who uses the best domestic raw materials for superior pastry, and the rest is history..

The leader of the new wave of Istrian gastronomy, marked the evolution of the gastronomy of the Istrian peninsula. Its dishes are unique and always surprising.

After high school, he continued to work abroad before becoming head of the successful restaurant in Pula. He fell in love with Italian cuisine and was taught by the best craftsman. He was working in the Northern Alps Positano, In Corvara - the renowned Italian ski resort Alta Badia - famous for its exclusive gastronomic experience, in many hotels and restaurants with Michelin stars where he was leading the team of cooks.

In parallel with the work, he continued his education in the Italian Institute Etoile, where he improved techiques of chocolate, sugar and ice sculpture. All the time he continued to be educated and monitor global trends. He has received numerous prestigious international awards for sweets and exhibits, confectionery sculptures that are actually primordial art in their perfect shapes and colors of cooking.

After returning to Istria he continued to work in the kitchens of elite hotels and in the top restaurants. In 2003 he returned to the school of Tourism and Commerce where he started his culinary odyssey in Pula where also today he teaches new generations the art of cooking. He is a regular Lecturer at the Croatian culinary academy and a permanent guest of all major events dedicated to gastronomy, in particular confectionary. He is an active member of the Croatian Culinary Federation. Its team participated in numerous international competitions. Our chef is cool.


  • 1998 Creative kitchen (Sergio Mei) – professional managment istitution of Chioggia , Venezia
  • 1998 - 2005 " Mastery in chocolate" - Torino, Venezia, Brunico, Bressanone, Positano, Udine, Trieste
  • 2001 Creative Mediterranean cuisine (S. Spivieri) – professional manegment istitution of Chioggia, Venezia
  • 2002 dessert on the plate (G. Pastorelli) – professional manegment of Chioggia, Venezia
  • In 2003 Confectionery from the oven – professional manegement of Chioggia, Venezia
  • In 2003, University of pedagogical and psychological competences for teachers, Pula
  • In 2004, Master Chef - Pula
  • 2005 Sweets dough - Hotel La Posta - Brunico, Pastry shop, Embassy - Cortina d' Ampezzo
  • In 2009, Molecular gastronomy - Marin Rendić
  • In 2009, Master Confectioner
  • 2013 Institution of improvement, Academia Boscolo Etoile - Wedding cake design / design cakes for weddings
  • 2013 Institution of improvment Academia Boscolo Etoile - Chocolat Pralines & snack / chocolate, praline and snack
  • Academia Boscolo Etoile - Preparing meals in a vacuum from A to Z
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