FROM SOFTWARE ENGINEER TO CHEF: YOUNG BIJELJINA TALENT RETURNS FROM THE U.S. TO BUILD HIS FUTURE IN SEMBERIJA

BIJELJINA – While many young IT professionals dream of building careers in the technology sector, 30-year-old Stefan Jošilo from Bijeljina chose a different path. A graduate engineer in computer science and informatics, he traded programming for a chef’s hat and apron, turning a childhood passion into a successful profession.

PHOTO: InfoBijeljina

Today, Jošilo serves as head chef at Hotel Krug in Bijeljina, where he combines creativity, dedication, and international experience to create memorable culinary experiences for guests.

Although the transition from IT to gastronomy was not easy, Jošilo says he always dreamed of working in hospitality and tourism. Determined to pursue his passion, he invested years in learning from experienced chefs, researching culinary techniques, and constantly improving his skills.

A significant part of his professional development came through two five-month stays in the United States under the “Work and Travel” program. Working on Martha’s Vineyard, one of America’s most renowned summer destinations in the state of Massachusetts, he not only improved his English but also gained valuable experience in professional kitchens.

“There I met and worked with people from all over the world, including Jamaica, Spain, India, Bulgaria, and the United States. Despite our cultural differences, we shared a common passion for food and hospitality. Those experiences helped shape me both professionally and personally,” Jošilo explained.

According to him, success in modern gastronomy requires constant experimentation, the use of unique spices, and the adoption of innovative cooking and presentation techniques. He emphasizes that quality cuisine is impossible without excellent ingredients, reliable colleagues, and a supportive working environment.

Jošilo believes Serbian cuisine deserves far greater international recognition.

He points to specialties such as Karađorđeva schnitzel, ćevapi, premium cheeses, and mountain lamb as products capable of competing with world-famous culinary brands.

“The quality of ingredients is crucial. We prepare homemade pasta, gnocchi, and bread, and we use locally sourced meat, vegetables, fruits, and eggs. It may be more expensive than industrial alternatives, but the difference in taste is incomparable. Our goal is to serve guests the kind of food they would gladly eat in their own homes,” he said.

The restaurant’s menu offers something for every palate. Traditional dishes remain the most popular choice among guests, but there is also growing interest in more adventurous culinary experiences.

For true gourmets, Jošilo recommends osso buco, a beef shank prepared using the French sous-vide technique. The meat is slow-cooked in a vacuum for 13 hours at a carefully controlled temperature and served with homemade mashed potatoes and purple onion jam. For dessert, guests most often choose the restaurant’s signature floating islands, which have become one of its best-selling sweet specialties.

While every chef has a few closely guarded secrets, Jošilo believes that passion remains the most important ingredient in any dish.

Despite having traveled extensively and gained valuable international experience, he sees his future in Bijeljina. He is convinced that young people who are willing to work hard can build successful careers at home.

Committed to continuous learning and professional growth, Jošilo has ambitious plans for the future and is confident that dedication, perseverance, and a genuine love for gastronomy will help him achieve them.