About Josip Martinovic:
In 1991, Josip moved to Germany where he worked at the Four Seasons Hotel and eventually ran the Kitchen at Julep’s New York Bar and Restaurant in Munich for 6 years.
In Europe, he worked with many top chefs where he gained strong skills in all aspects of cooking and learned to respect and master the techniques of different cuisines; including German, French, and Italian.
His desire to expand his horizon took him to California where he joined McCalls Catering & Events in 2000. Josip enjoys working for McCalls, because the broad spectrum of events they cater allow him to combine different cuisine around the world with his classic French Mediterranean techniques, and an added bonus of cooking with fresh local produce and meat.
Currently, Josip is the Chef de Cuisine and is responsible for menu development, tastings and executions of high-profile sit-down dinners. Josip loves people, food, art, humor and creativity. He expresses this to his guests through the dishes he prepares. He emphasizes that you must cook with love; otherwise it does not work. And he adds, if you are angry; do not go near the pot.