Chef Dobrosav Kovacevic
Since leaving his Toronto hometown in 1997, where he apprenticed under his mentor, Master Chef Albert Shnell at the then Toronto Harbour Castle Hilton Hotel, the George Brown College culinary graduate had stints at the renowned King Edward Hotel, Acqua Restaurant and at the Sky Dome Hotel under his belt before packing his chef’s knives and moving to Vancouver 18 years ago. It was a decisive moment for Chef Dobi and for his career. In Vancouver, at landmark restaurant Joe Fortes, Dobi came to know and love the fresh, regional produce, meat and especially seafood that the Pacific Northwest is famous for. While mastering his elegant, simple style in executive chef positions at A Kettle of Fish, The Quay, Coast Restaurants and Canvas Lounge, Chef Dobi and his kitchen brigades raked in the accolades and awards, including the prestigious Dirona Award, Wine Spectator Recognition, first place in the Canadian Wild Salmon Black Box Competition, and glowing reviews in both local and international media. Now his culinary experience has landed him at the Sheraton Hotel in Red Deer Alberta, where Chef Dobi’s gastronomic talents are taking centre stage.