Chef Nenad Atanasković (born around 1993 in Belgrade) is a prominent Serbian chef and one of the participants of the jury of the culinary show Masterchef Serbia. During his almost ten years of work in gastronomy, he gained experience in restaurants and hotels around the world, and today he is the co-owner and chef of the Belgrade chain of restaurant ‘Thyme’. His career connects top education in London and inspiring culinary projects – from street food to a television jury. This text provides a detailed biography and description of Nenad’s professional path, offering answers to questions about his education, work experience and kitchen styles.
Early life and education
Nenad Atanasković grew up in Belgrade. After elementary school, he entered high school hospitality and tourism school in Belgrade, where he showed his passion for cuisine. He then specialized in Le cordon bleu Academy in London, one of the world’s most prestigious culinary schools. He graduated from Le Cordon Bleu with excellent results – among the best in his class. Such education gave him a solid foundation for his career, teaching him international techniques and a structural approach to cooking.
Culinary career and international experiences
Nenad’s professional career includes numerous catering establishments and international stations. The key stages of its development include:
- Home practice at the Square Nine Hotel (Belgrade) – As a young chef, he volunteered at the Square Nine Hotel in Belgrade, where he acquired his first professional skills in top-quality cuisine.
- Work in restaurants ‘Guli’ and ‘Id’. – After that, Nenad moved to the famous Belgrade restaurants Guli i id, where he continued his training in different gastronomic styles.
- Position in Hyatt Regency Belgrade – He progressed to the role of head chef (Chef de Cuisine) at the Hyatt Regency Hotel in Belgrade. This experience enabled him to manage large teams and kitchen management at a high level.
- International engagement at Hyatt Regency Abu Dhabi – After working in Belgrade, Nenad continued his career abroad – he moved to the Hyatt Regency Hotel in Abu Dhabi. There he got the opportunity to work in an international environment and adopt world culinary trends.
- Belgrade restaurants Jam, bagetery and Escalera – After returning from Dubai, Nenad worked in the popular Belgrade restaurants Jam, Bageterija and Escalera. In these facilities, he developed new recipes and conceptual cooking adapted to the domestic audience.
- The establishment and management of the “Thyme” chain – Nenad channeled his experience into his own projects. Together with colleagues Nikola Rosić and Krsto Simović, he is the co-founder of the concept Thyme street food (later Thyme Street Cuisine) in Zemun (Belgrade). In this chain of restaurant-orders, he performs the role of Kitchen Operation Manager, leading a team that interprets street and fusion cuisine in a modern way.
Masterchef Serbia and public success
Nenad’s career also gained television momentum when he was elected as a member of the jury of the first season of the popular culinary reality show Masterchef Serbia (broadcast 2023–2024). He sat with Filip Ćirić and Branko Kisić on the jury, and his appearance in front of television cameras quickly drew the attention of the audience. The media record that, thanks to the combination of expertise and charisma, he ‘won the hearts of gourmands’ and numerous fans who follow him on social networks. He considers participation in MasterChef Serbia to be a significant highlight of his career, which is confirmed by the fact that the public recognized him on the street after the show was broadcast.
Cooking philosophy and inspiration
Nenad Atanasković is known for his creative combination of techniques and taste. His culinary role models and methods reflect the following list of key elements:
- Swedish chefs as role models – In the interviews, he points out that he is inspired by the work of Swedish chefs Björn Frantzén and Niklas Ekstedt. Their penchant for experiments and modern compounds influenced Nenad’s approach.
- fusion of precision and creativity – Nenad’s kitchen is built on the precise processing of food with innovative combinations. The Blic portal states that his ‘culinary philosophy is a fusion of precision and creativity’. It cherishes perfectly balanced flavors in dishes.
- Asian techniques and ingredients – He often uses elements of Asian cuisine: he uses vegetable fermentation (kimchi), aromatic spices such as lemongrass and seaweed in his dishes. He also introduces these ingredients into the concepts of street food, creating unusual but drinkable combinations.
- Special methods of preparation – Nenad is known for his experiments with Japanese conro grills and first-class forest coals, which gives ‘extra kick’ dishes. In his restaurants, he practices both slow cooking and multi-day meat marinades (in style Pommes Pavé and other techniques) to obtain a richer food structure. For him, the use of fermented vegetables is crucial and consistent, which ‘gives the final creation an unexpected charm’ and returns guests to restaurants.
Conclusion
Nenad Atanasković is an example of a chef whose passion for innovation and persistent work has led to visible success. From volunteering at Belgrade’s Square Nine Hotel to founding your own chain Thyme street food and seats in the Masterchef of Serbia – his path is filled with dedicated learning and creativity. His approach to cooking, which combines world trends and local influences, is an inspiration to many who plan a career in gastronomy. We encourage readers to follow MasterChef Serbia to see Nenad in action and to visit the Belgrade Thyme restaurant to try out dishes that reflect his authentic style.
