Tomislav Drago-savljevic is a professional gastronomist and Executive Chef-Consultant with more than a two decade of experience in middle European Gourmet borderless fusion-progressive cuisine style. Which he obtained during his years of service in Canada, Germany ,Croatian, Serbian ,Montenegro and others EU country.

Chef Tomislav graduated from a leading North -American College of Culinary Arts with an Advance level Diploma with Honors’, and holds the Red Seal certification from the Canadian Ministry of Collages and Universities. He also holds the Food safety management certificate, and post secondary business management-leadership and strategic planning certificate.

He grew up in the midst of the long culinary tradition of his family that dates back many generations. Growing up in Bosnian and Herzegovina-Derventa on his organic family farm, he learnt to appreciate the value of using fresh ingredients in preparing good tasting and healthy meals. After leaving the farm in 1985 he went to work for a casual-dining Restaurant Premier in Belgrade Serbia, where he also developed a keen interest in fine dining .

In 1991 he joined the “Bella Italia” casual dinning restaurant in Munich Germany .He then went to the casual dinning hotel restaurant “Zur Post” in Wesling Germany to start his apprenticeship, which he finished in 1995 at the hotel restaurant " casual -fine dinning" Munchener Hoff in Starnberg on the Sea, Bayer, Germany.

His culinary education includes food researche in Austrian, German and French Classical gastronomy , mentoring under notable Executive Chef Franz Leopold. He also worked as Executive Chef at well known restaurants-banquet and catering in Toronto, Ontario and Alberta

Besides being a full time chef catering/personal chef and restaurant consulting business owner, Tomislav has interests in Nutrition and Natural Medicine. He has received certificates in holistic medicine in the area of relaxation  stress reducing and self healing therapy.

Chef Tomislav incorporates his believe that fitness, excellent food and a healthy lifestyle is the recipe for a happy life.

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Gastronomy is the study of the relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking (see Culinary Arts), but this is only a small part of this discipline: it cannot always be said that a cook is also a gourmet. Gastronomy studies various cultural components with food as its central axis. Thus it is related to the Fine Arts and Social Sciences, and even to the Natural Sciences in terms of the digestive system of the human body.

A gourmet's principal activities involve discovering, tasting, experiencing, researching, understanding and writing about foods. Gastronomy is therefore an inter-disciplinary activity