Aspira student of the Gastronomy study program in Zagreb, young chef Erik Ivković, has made a major step forward in his career by joining the team of renowned Croatian chef Hrvoje Zirojević at the restaurant Vira, located within the Aminess Laurel Khalani Hotel.
For every young chef, this is an opportunity not to be missed – to learn, create, and cook side by side with one of the most recognizable names in Croatian gastronomy.
As Head Chef, Ivković will, under the mentorship of Hrvoje Zirojević, take part in the further development of the gourmet concept, with the goal of raising fine dining standards in Makarska.
Erik Ivković brings to Vira extensive international experience gained in some of the world’s best restaurants. His professional journey includes work in kitchens that hold some of the highest global culinary recognitions, including the Slovenian restaurant Hiša Franko, awarded three Michelin stars, as well as Disfrutar in Barcelona, also a three-Michelin-star restaurant currently ranked as the best restaurant in the world. Ivković further refined his culinary skills at Horváth in Berlin, holder of two Michelin stars, and the Parisian restaurant Le Chiberta avec Guy Savoy, awarded one Michelin star. In addition to the European gastronomic scene, he also gained experience in Asia while working at the iconic Gaggan in Bangkok. He joins the position of Head Chef at VIRA from the restaurant Half 8.
The philosophy of the restaurant VIRA by Hrvoje Zirojević is based on luxurious simplicity – a concept that celebrates high-quality ingredients and the emotional experience of food through a fusion of tradition and contemporary techniques.
At Aspira, special emphasis is placed on connecting students with the real sector and professional kitchens, as these kinds of experiences allow students to develop more quickly and transition more easily into the world of gastronomy. Erik’s success is yet another example of how talented students can already, during their studies, establish collaborations that significantly shape their careers.
For Erik, this is only the beginning, but also a strong confirmation that hard work, knowledge, and a passion for gastronomy are truly recognized.