Marko Đerić (born in 1997) is one of the most promising young chefs in the Balkans. As the chef of the Belgrade restaurant Langouste, Đerić quickly became a ‘cultural star’ of domestic gastronomy. At only 27 years old, he already has seven years of professional experience in the world’s top restaurants – from the triple Michelin Piazze Duomo in Alba to the Geranium restaurant in Copenhagen. The transfer from economics to cooking (at the age of eighteen) turned out to be fateful: Đerić realized on an internship at a Jerry restaurant in Belgrade that he wanted to cook all his life. His story is typically inspiring – a former successful student and a sportingly gifted young man, he devoted himself to cooking and today he proudly leads the Langouste team.
Early life and education
Marko Đerić grew up in Belgrade. Even as a boy, he took the first step towards cooking thanks to his uncle who took him to practice at the Jerry restaurant in New Belgrade. There, Đerić understood his passion for cooking. At the beginning of his studies in economics at the Faculty of Economics, he reached a turning point: at the age of 20, on July 25, 2017, he stepped into a professional kitchen for the first time and – in his own words – ‘has not come out of the world of cooking since then. Although his parents initially supported him in his academic career, Marko decided to replace economics studies with his education as a chef. He graduated from Alma Academy of Italian Culinary in Colorno (Parma). It is a famous school in Italy that offers practical practices in Michelin restaurants.
Among the Michelin players – international career
After the Alma Academy, Đerić continued his education and practice in world kitchens. He started his career in Michelin restaurant Tosca in Geneva under the leadership of chef Saverio Sbaragli. Then he worked in the Italian region of Emilio Romanja: a cooking team in Leće (restaurant Bros Floriana Pellegrina and Izabele Poti, 1 Michelin star). Next stop was the legendary Piazza Duomo in Alba (Italy) with chef Enrico Cippa, a triplecomichelin restaurant that has shaped his understanding of vegetables and seasonal foods importantly. After Italy, Đerić perfected his skills in Scandinavia: in geranium in Copenhagen (a restaurant of the globally recognized Rasmus kofoeda). He continued briefly in a Norwegian restaurant Maemo in Oslo, known for its Nordic cooking techniques. With this, Marko Đerić gained global experience and became skilled in numerous world cooking techniques.
- Schooling and practices: He graduated from the Alma-secondary school of Italian cuisine (Colorno), after which he continued his career in top European restaurants.
- Tosca (Geneva, Switzerland): Cooking with chef Saverio Sbaraglia in a Michelin-star restaurant.
- Bros (lenses, Italy): Work in a modern restaurant led by Floria Pellegrino (1 Michelin star).
- Piazza Duomo (Alba, Italy): A job at chef Enrico Crippe’s triple award-winning restaurant, which taught him the importance of vegetables and herbs.
- Geranium (Copenhagen, Denmark): Constant training at Rasmus Kofoed in a renowned restaurant (world recognized as one of the best).
- Return to Serbia: After returning to Serbia, Đerić became the head chef of the restaurant since 2021. langouste in Belgrade, replacing longtime boss Guillaime Iskandar.
Langouste restaurant and culinary style
Restaurant Langouste is located in the old city center of Belgrade, along the Sava River and the entrance to the Danube. The restaurant is a fine dining categorization with a panoramic view of the city, where Marko Đerić runs the kitchen since 2024. Under his leadership, Langouste has retained an exclusive fine-dining style – they describe it as a culinary institution with refined service and modern dishes. Đerić combines into his work Balkan tradition and international elegance: His cuisine is based on local, seasonal foods, with the application of techniques from the French, Italian and Nordic schools. Experts note that his meals truly Balkan Because they focus on ingredients from the region (meat, fish and vegetables from Serbia and the surrounding area), but they are prepared with sophisticated modern methods (fermentation, smoking, slow-cooking).
The menu of Langouste under Đerić offers a combination of Mediterranean and Serbian flavors. For example, one of the signature dishes lamb triptych – Three different steaks with homemade lamb, served with ajvar and kulen sauces and seasonal vegetables. The picture shows a typical plate from his kitchen, in which the crunchy Korean lamb, a light sauce and a creative set meet – a combination of traditional Balkan taste and contemporary presentation. Langouste also uses vegetables from its own Bio-basta Outside of Belgrade, many dishes are based on fresh herbal ingredients that are ‘stars’ on the plate.
Prizes and awards
- Michelin star (2024): In the 2025 edition, the Langouste restaurant won its first Michelin star, and Marko Đerić was rewarded with high culinary honor as a chef. With this, Langouste became one of the first Belgrade restaurants with this, I admit, confirming Đerić’s success on a global level.
- Head of the Year (2025, Gault&Millau): The Serbian edition of the prestigious Gault&Millau guide declared him the head of the year for 2025 as recognition for the innovation and exceptional quality of his kitchen. In addition to the aforementioned award, Langouste received a Gault&Millau guide four caps, which ranks it among the best restaurants in the country.
- Other prizes: Đerić was included in the lists of ‘young stars’ and participated in culinary project initiatives (e.g. as a member of the European association JRE – Jeunes Restaurateurs). His success and vocations were also recognized by local gastronomes, and he is often invited to evaluations and culinary events.
Media and influence
In addition to working in the kitchen, Marko Đerić actively appears in the media. In 2025 it was visiting expert In the Croatian TV Culinary Show MasterChef – home kitchen, where he explained the term ‘displaced gastronomy’ and gave advice to the competitors. In this way, he further popularized the ideas of contemporary gastronomy among a wide audience. He also regularly shares knowledge at culinary conferences and master classes in the region.
Conclusion
Marko Đerić is an example of a new generation of Balkan chefs who combine international experience with pride in local food. His biography shows how dedication to cooking and training in top restaurants paid off – the results are visible in the Michelin star and a series of awards. Today, Đerić spends his creative recipes and techniques in Langouste, and his approach inspires colleagues and gourmets in the region. Experts recommend every fan of fine gastronomy to book dinner in Langouste and experience the original delicacy of this boss himself. For the latest news about his dishes and the following projects, follow sources such as gastronomic portals and the social network of the Langouste restaurant.
