In another life, I spent years in the heart of the hospitality industry, managing American cafes and fine-dining bistros. Even when I served as Beverage Director or Assistant General Manager, I was always a student of the kitchen. I spent my downtime watching chefs, learning how they respected the product, and brining those technical standards to my own stove. The most important table I’ve ever served is the one in my own home. 

I cook because I love the process, and I cook for the people I love.

My style is rooted in the Mediterranean, from the simplicity of Italian pasta nights, the technical grace of French classics, and the soulful Balkan flavors of my childhood, such as my version of Grašak. But I also believe in the power of fire, whether it’s roasting peppers and tomatoes from our garden, or cooking our regular weekly steak. I try to grill year-round in Chicago using only wood fire. 

From perfecting vinaigrettes I’ve been making since middle school, to breaking down whole Branzino or Rabbit, I don’t believe in shortcuts. Damir’s Kitchen is a collection of recipes for those who want to honor the ingredients, cook seasonally, and experience the deep satisfaction of a meal made the long way through improving techniques.