Dino Šeparović is a young Croatian chef originally from the island of Brač, known for his combination of tradition and modernity in his kitchen. Born around 1993, he graduated from the School of Economics and Office in Split and started studying law at the university, but his love for cooking overcome all other plans. Cooking attracted him from a young age, so in the third year of law studies, he gave up and devoted himself completely to gastronomy. Thus, the return to the family restaurant Konoba Kala in Supetar proved to be his true destiny. With the appearance of Dino and his wife Mia, the Kala tavern turned from a classic Dalmatian tavern into a fine dining style restaurant.
Early life and education
Dino Šeparović grew up on Brač and showed his passion for cooking from an early age. After finishing high school, he deviated from his usual path – he entered the Faculty of Law, but he quickly realized that he was not attracted to office work from 8 a.m. to 4 p.m. Sam says: ‘Cooking has been pulling me since I was a child and I knew it was my path.’ After completing the administration school and conducting the first part of law studies, he decided to make his dream come true. This turnaround in his career turned out to be a complete hit – he soon fulfilled his expectations and began his rise in gastronomy.
Tavern Kala Restaurant and Restaurant
In 2014, at the age of 20, Dino opened the Kala tavern in Supetar, together with his wife Mia. In the beginning, it was a typical family Dalmatian inn with local dishes, but after a few years the couple decided to raise the level. Since 2017, Dino’s leadership has started to direct the restaurant towards more serious gastronomy: he and Mia have spent years studying, research and professional internships in Michelin restaurants, all in order to develop a recognizable style. The result of effort is visible on every plate – today Konoba Kala offers innovative menus inspired by the island’s heritage.
Key career moments:
- 2014. Open tavern Kala in Supetar (Brač) – the beginnings as a classic Dalmatian tavern.
- 2017 Dino and Mia take over the management of the restaurant and start intensive training through internships in renowned restaurants; They move on to a fine dining concept.
- 2023. Konoba Kala receives a Michelin recommendation for the first time – a prestigious label that the restaurant meets high quality standards.
- 2024. Konoba Kala becomes a member of the Jeunes Restaurateurs Association (JRE), a global network of top chefs and restaurants.
- 2025. Dino Šeparović is a guest as a chef in a popular TV show Masterchef (Croatia), where he sets culinary challenges to the candidates, confirming the status of an established chef.
Cooking style and inspiration
Šeparović especially appreciates local and seasonal ingredients. He finds inspiration in the island tradition of Brač – olive groves, vineyards and the sea. The Michelin guide describes it as Chef-patron which offers tasting menus based on island traditions and seasonal foods, from fresh Adriatic fish to delicious island lamb. For this reason, in the menu of the Kala tavern, the emphasis is on fish dishes and lamb – characteristic ingredients of Brac – with an appropriate selection of excellent wines arranged by Mia as the leader of the sala. The chef’s creativity is reflected in the combination of indigenous flavors with modern techniques: this is also the offer of a fine dining interpretation of the traditional Vitalca and refreshed versions of local desserts.
- Authentic Brac foods: Adriatic fish, lamb, olive oil and vegetables on the island of Brač, and other local products.
- Tasting menus: It often offers multi-layered 5 to 7 course experiences with careful wine pairing, so that guests can learn about the wealth of Mediterranean and island cuisine.
- Innovative techniques: Part of the dish is cooked on an open fire or with modern presentations, but always with an emphasis on the sincere and clear flavors of homemade ingredients.
Prizes and awards
Today, Dino Šeparović is recognized as one of the most promising young chefs in Croatia. Konoba Kala received a Michelin recommendation (Michelin Plate) three times in a row, initially in 2023. In addition, the restaurant has two toque Ratings (cap) in the prestigious Gault&Millau guide, and it also spreads to other guides and portals like Falstaff. Dino’s creativity and effort were also rewarded at the level of the industry – Konoba Kala became a member of the JRE Association of Top Chefs in 2024.
The most important recognitions and awards:
- Michelin Recommendation for Kala Tavern (since 2023).
- 2 × Gault&Millau Toques (Michelin Plate, quality mark).
- membership in the association Jeunes Restaurateurs (JRE) since 2024.
- included among the three best Croatian chefs as chosen by an expert jury (Raise the Bar 2022).
- guest appearance on TV show Masterchef (2025) as invited chef.
Conclusion
With his work, Dino Šeparović proved that dedication and creativity can pay off. Through an innovative approach to the Mediterranean tradition, he created a restaurant that is at the top of Croatian gastronomy. The satisfaction of the guest is important to him – as he points out, ‘fulfilling the expectations of visitors’ is certainly the greatest reward. We invite all gourmets to visit the Kala tavern in Supetar and try Dino Šeparović’s menu: from creative fish specialties to interpretations of island dishes, every meal tells the story of Brač. Also follow his social reports and recipes on social networks to keep up with the new creations.
Sources: The details in the text are supported by interviews and articles of leading Croatian gastronomic portals and a Michelin guide, providing the latest information about Dino Šeparović’s career and his successes.
