Trebinjac on Gordon Ramsay’s Path
Trebinjac on Gordon Ramsay’s Path
Once you open the doors to the world of culinary arts, you become enchanted by the diverse aromas and flavours that tell their own story, and in a world of recipes, you can’t wait to try them. Culinary is a form of art, and skilled chefs are sought after worldwide. But what does it look like when driven by love and personal ambition, you venture into creating your own culinary story? And not just anywhere, but miles away from home, in distant Malta, a popular tourist destination. We talk about the little secrets of great culinary chefs with Bozidar Lalic, a native of Trebinje, who, with the selfless support of his family, warmly opens the doors of the establishment Bistro 77 to all guests, spreading the good word about valuable Herzegovinians, striving to offer the food of perfect taste, quality service, and gracious hospitality about which people will talk far and wide. Numerous positive reviews from satisfied guests testify that Bozidar is on the right path to being counted among famous chefs one day.
Which moment was crucial for you to enter the world of hospitality, and can you recall your first jobs for blog readers?
After ten years of football training, I was eighteen then; the big question was what to do now and what to engage in. A person must do what they love the most, never to feel like they’re working a day in their life, and only a few people succeed. I was lucky to find my passion and love for culinary arts through seasonal work. It was on the coast in Herceg Novi.
What character traits define an excellent chef, and do you think these skills are acquired through education or are practical experiences still the better way?
Like in any other profession, the traits that define a good chef are responsibility, professionalism, and the ability to leave every detail of private life behind doors the moment you put on your apron and start working with a smile. I learned a lot at the Institute of Tourism in Malta, which I attended for three years. The school is the foundation for me today, but I would say it’s not enough in this line of work or others – which is the biggest mistake in the system today. Having a diploma doesn’t mean you can be the boss to someone who has been with the company for forty years and knows everything from bottom to top through work. For example, McDonald’s provides a good example where every worker starts by making fries, and it’s up to them how much they progress and contribute to the company.
The interesting thing is that life circumstances led you to distant Malta. Why Malta specifically, and how does the lifestyle there differ from Herzegovina?
It was destiny. I came with my friend to celebrate my birthday, fell in love with the island and the lifestyle, and I’m still here after ten years. Lifestyle in Malta differs in many ways, and islanders’ lifestyle is simply different as if we’re isolated from the rest of the world. The interest in what’s happening elsewhere fades away, or maybe it’s just me feeling that way (laughs).
You dared to start your own business in a foreign country. How did opening a restaurant come about, and why did you choose that restaurant name?
My friend Edward, a close friend of the Adagio hotel owners Kevin and Daniel, suggested us as people who could run a world-class restaurant in the hotel. We accepted the challenge without thinking twice, and it was all in agreement with my wife Faye Lalic, whom I met at the Institute of Tourism. She is a wonderful mother to our son Luka and an excellent chef. Her brother Stefan Cachia is a superb mixologist and one of the best restaurant managers I know. After years of hard work, we realized that we possess the quality and have all the predispositions to succeed as a family business, and that’s what happened.
Restaurants are often said to be defined by the ‘little secrets of great masters.’ What sets your restaurant apart from others regarding the gastronomic offer?
The difference is that I cook in my own restaurant. The family is involved in the story; we give 300%, and the customers feel that. A significant difference is how much you can think outside the box and strive to improve yourself first and then your surroundings daily. Competition is intense in every area of business today. It is best to stand out from the crowd because when you have experience, you know which products to work with and can make better choices.
You’ve had the opportunity to try food from various world cuisines. Which dish left the strongest impression on you, and what’s something you enjoy preparing yourself?
I’ve tried many dishes. We love to cook and try different cuisines at home. Indian and Chinese specialities are interesting, but my wife is better at it than me. I would say I have mastered Mediterranean dishes the best. That helped me get attention on the island. My favourite dish is the bean stew prepared by my grandmother Radojka, accompanied by a beautiful salad from our garden in Polica, with homegrown tomatoes, cucumbers, cheese, and parsley. Forget about the parsley! (laughs)
Bistro 77 welcomes local and international guests; each visit proves that the blend of passion, love, and dedication is a recipe for success. It is an inspiring reminder that the journey is undoubtedly worth it when you passionately chase your dreams.
Your life story involves a lot of sacrifices, hard work, and effort. Do you have a message for young people who might want to be daring and embark on a similar path but are held back by fear of failure?
I do. Pack your bags, get a one-way ticket, and embark on an adventure. Visit villages, cities, and countries. Choose smaller places. Make sure to try traditional food and have a cold beer with the locals, and only after that, look for a job, and when you find one, enjoy the experience. Don’t think about money; work on yourself. Gradual growth will put everything into place.
Finally, do you have any new ideas and plans for this year that you want to accomplish?
Of course. I wish to open another Bistro 77, slowly. We’ll see (laughs). Warm regards from The Rock.
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