2026 - Jesenski ciklus

Mario Mihelj: Istrian Goat Cheese – From Appetizer to Dessert

Chef Mario Mihelj, known for his creative and contemporary approach to local ingredients, will create an entire menu featuring Istrian goat cheese as the central element, from appetizer to dessert. Through different techniques, textures, and flavour combinations, he will demonstrate the versatility of this ingredient and how it can be transformed into modern, appealing, and well-balanced gastronomic creations.

The workshop is also part of a broader initiative to preserve the Istrian goat, an endangered indigenous breed, by promoting the gastronomic value of its products. The aim is to increase the recognition and value of goat milk and cheese through their creative culinary use, creating new opportunities for sustainable farming and the long-term preservation of the Istrian goat.

Participants will gain inspiration for incorporating goat cheese into different courses, while exploring flavour intensity and selecting ingredients that complement its distinctive character. The workshop connects the development of participants' own culinary offerings with tangible support for local products and their producers.

Workshop date and time: Tuesday, 10 November 2026, at 9:00 AM

Workshop fee: EUR 340.00 (EUR 170.00 for participants from Istria County)

Mario Mihelj

Mentor

Biography

Mario Mihelj

Mentor

Mario Mihelj is a Croatian chef whose professional path has been shaped through demanding restaurant systems and the leadership of high-performance kitchen teams. Widely known to the public as a MasterChef judge, his career is rooted in years of hands-on work in serious à la carte restaurants and corporate gastronomic projects.

As an executive and corporate chef, he has led renowned restaurant kitchens and participated in the development of concepts, menus and professional teams. His approach to cooking is grounded in discipline, technical precision and operational organisation. He places particular emphasis on working with meat, maximising ingredient utilisation and creating dishes that are both contemporary and commercially sustainable.

Mihelj combines extensive professional kitchen experience with educational work, focusing on clarity of process and consistency in execution.