Jerko Roso is a Croatian born chef who comes from a large family of two sisters and four brothers. Now aged 41, he is the proud father of three daughters who keep his life busy. Being a native of Split and having spent his formative years there, his chef career is now firmly established, as he works in the yachting industry as a private chef.
What made you want to become a chef?
My two brothers were into cooking, which inspired me to follow in their footsteps. Growing up in a large family meant frequent culinary attempts, encouraging my passion for cooking and anything culinary. Watching my mother, Mira, in the kitchen was an immense pleasure because she passed on invaluable knowledge and skills. So, I attribute my love of cooking to her, a cherished sentiment that serves as a lasting reminder of my dear mother.
Where have you worked as a chef?
I have had the privilege of collaborating with four- and five-star hotels aboard cruise ships and yachts. While I possess some background in working in cargo vessels, my experience predominantly lies in serving as a private chef on luxury yachts.
Where is the best place you have ever worked?
Working in Japan was inspiring as I experienced a unique passion for gastronomy there. People in Japan live for quality food and pay exceptional attention not only to food preparation but also to food storage and preservation. This dedication and love for food make Japan a unique and unforgettable experience.
How would you describe your style of cooking?
Traditional Mediterranean cuisine is known for its rich flavours and fresh ingredients. It’s undergoing a transformation into something more contemporary. I infuse traditional recipes with modern techniques and presentation styles. You can honour the heritage of Mediterranean cooking while appealing to modern tastes and preferences. This fusion of old and new creates a blend of nostalgia and innovation that celebrates the past and embraces the future.
What is your favourite dish to cook?
Mediterranean cuisine of fish and vegetables.
What are your best three cookbooks?
I don’t possess a collection of cookbooks. I actively engage with different chefs and look for new culinary trends in each of them.
What is most challenging about being a yacht chef?
The preferences and cravings of the guests are something you have to be able to deal with as a priority. Changing the entire menu at short notice is uncommon, so you must be adaptable and prepared for the unexpected.
What is best about being a yacht chef?
Visiting new destinations, forging new friendships and undoubtedly generating a good income.
What chefs inspire you?
Chef Majki from Poland, Vicko Majic and Hrvoje Zirojevic from Split represent a diverse selection of expertise. Each chef offers a unique perspective and a wealth of culinary knowledge. Vicko Majic stands out as a remarkable chef who has not only shared his talents but also served as a catalyst for igniting my passion for cooking.
Best piece of advice given to you as a chef.
Adapt yourself to the kitchen, not the kitchen to you.
What keeps you going on the long days in the galley?
On the long days, my motivation comes from being reunited with my loved ones on Facetime. These moments of connection are a source of strength and inspiration, helping me to persevere through the challenging days at sea.
Has your cooking changed over the years?
If you don’t change and follow standards, you won’t survive in this industry.
What are your worst and best moments as a yacht chef?
Worst: When your hard work and dedication go unacknowledged, and individuals undermine your capabilities by belittling your efforts, this can be disheartening and demotivating.
Best: Being a yacht chef offers a unique and rewarding experience. The opportunity to work in a luxurious and exclusive setting with the chance to travel to stunning destinations and showcase your culinary creativity in a personalised and intimate environment.
What are your favourite places to eat?
It has to be with my beloved family and daughters. Every moment spent with them is equivalent to the most exquisite and refined dining experience.
How do you spend your time when you’re not working on yachts?
At home, I prioritise quality time with my family, particularly my daughters. I have a deep passion for fishing and enjoy outdoor family outings. Hajduk, Split football club is my favourite, and it has great significance, so I attend matches whenever I can at the Poljud Stadium.
