I was born on April 22, 1980, in a middle-class family where dignity, ethic, education, and respect for all were the most valuable human characteristics. I was growing up listening to stories about brave and knowledgeable people who were changing the world and doing good for humanity. Early recognition of these kinds of values and sticking to them was my guideline.

At that time I made my first cooking steps by making French fries from scratch which become popular happening for kids and parents in my neighborhood. That was a most interesting and cool way to make people around me happy, so I continued doing it.

My first professional engagement came when I was 18 and Pastuv restaurant in Belgrade opened its door for me. Mr. V.D., the owner and the guy with the vision who was always three steps ahead of his competitors, had a great influence on my career. That was the only four-star restaurant in the Country and the place to go for all who visited Serbia. Located in Belgrade Hippodrome, with a capacity of 300 seats and a beautiful outdoor area for 150 more.

I realized that Cooking is my destiny and the white uniform is something that I will wear for the rest of my life. In years to come, I graduated from one of the top cooking schools in my country and become a recognizable and respectful chef. I also recognized the importance of a healthy diet and in 2005 so I launched the first macrobiotic menu in Serbia which shortly after became a masterpiece!

In 2008 I've decided it is time to move on. The USA came as the right choice at the right time. I got my first job as sous chef in Tippers Seafood & Steak house in small island Put-in-Bay, OH. My next stop was Chicago, then southwest Florida (Cape Coral). 

In 2010 came my final destination, New York City. The best place on the Earth and culinary Mecca. For the next 12 years, I was upgrading my knowledge and techniques, building my private and professional life, and became a proud American citizen with something to offer - Lagano Bar & Restaurant in the heart of Astoria.