At high school I wanted to study electronics and engineering because I dreamt about becoming a maths and physics teacher. But during my second year of school, I had an accident and could not go to school for a year.

I lost the motivation for my first choice of studies and decided to “make it easier” for myself, so I changed direction. I enrolled in culinary school in the second year of high school. I finished everything in time and before I turned 18, I went to the coast to work a summer season – like most high school graduates do.

My first job was as a Kitchen Assistant, although for the first 10 days all I did was take out the trash. After the season ended, the restaurant owner offered me a permanent contract, and I stayed there for six years.

After so many years, it was natural to think about my future. I had always dreamed of living and working in Zagreb, so I resigned and moved there. I applied for a position as a Cook in a restaurant and after eight months I became the Head Chef. I stayed in that role for five years.

Eventually, I no longer saw myself in the environment the restaurant had become; we disagreed about ideas and workflows, so I stepped down. On the recommendation of a friend, a Restaurant Manager I had worked with, I applied for a Cook’s position at a hotel that was about to open in Zagreb, the Pullman Zagreb. I knew I could do more, I wanted more, so I accepted the role of Shift Supervisor.

And here I am, a little over a year later. It’s good, interesting, I love my job and plan to keep doing it until retirement. But I’m not blindly in love with gastronomy; I “work to live, not live to work”.

Many workplaces in Croatia, especially in hospitality, don’t offer two days off per week, organised shifts, or clearly defined working hours. At Pullman, these things are well-structured, which makes employees feel safe and respected. I enjoy working with my colleagues and I go to the hotel every day with a smile. Of course, I would recommend Pullman as a workplace to my friends; in fact, one of them is starting on Monday.

I can’t really pick out anything special or highlight a particular event that I’m proud of because, after all, I work with people every day – and you know how people are!