At Makarun, we believe the future of hospitality depends on giving young cooks the opportunity to learn through real kitchen experience.

Over the past months, our sous chef Franko Brečić has been working closely with Stipe Grančić, a culinary student from the Wallner Culinary Academy who joined our kitchen as part of his professional internship programme.

From his very first services, Stipe showed strong discipline, curiosity, and genuine dedication to learning the rhythm and responsibility of a professional kitchen.

As the months progressed, his role naturally grew alongside the trust of the team.

One of the proudest moments came during one of our private Chef’s Table evenings on the rooftop terrace, where Stipe worked side by side with Franko throughout the service — supporting preparation, plating, and the flow of the evening as part of the kitchen team.

For a young cook, experiences like these are invaluable. Beyond technique, they teach focus, teamwork, communication, and the attention to detail required in hospitality at the highest level.

At Makarun, mentorship has always been an important part of our kitchen culture. Passing knowledge from one generation of cooks to the next is how traditions, standards, and passion continue to evolve.

We are proud of everything Stipe has achieved so far and grateful to the Wallner Culinary Academy for their trust and collaboration in supporting young culinary talent.