Milan

Executive Head Chef

I have been a chef since 2004 and can now look back on more than 20 years of experience in the hospitality industry. However, my journey into the kitchen was not planned. As a child, I dreamed of becoming a basketball player. Growing up with five siblings in a modest family, my father once asked me what profession I wanted to pursue. At the time, I saw myself working in service as a waiter, but through my father's advice, I found my way into hospitality and ultimately discovered my passion for cooking.

For me, being a chef is the best job in the world. There is nothing more rewarding than making people happy, whether they are guests, colleagues, or family members. My profession has also given me the opportunity to travel the world and experience different cultures. One of the most influential experiences of my career was traveling through Africa, where I had the chance to learn about a wide variety of traditional dishes and cooking techniques. Many of these experiences continue to inspire me today and are reflected in my culinary style.

Among the highlights of my career are being named Best Chef of Serbia 2023, receiving Michelin recognitions in 2023, 2024, and 2025, and being honored by Gault&Millau in 2024 and 2025. Even more rewarding than personal achievements, however, is helping others grow. To date, I have supported and mentored twelve chefs on their journey to becoming Executive Head Chefs themselves.

One of my most meaningful projects was organizing a charity gala for orphaned children, where I had the privilege of cooking alongside 15 renowned Italian chefs. Moments like these remind me of the positive impact that passion, teamwork, and hospitality can have on people's lives.

I am an open-minded, warm-hearted, and passionate person. My goal is not only to create exceptional culinary experiences but also to support and inspire my team, help them grow, and celebrate success together. To me, true wealth is not measured by money, but by the opportunity to discover new cultures, learn from others, and share those experiences with the people around me.

Benjamin

F&B Director

I’ve only recently joined the team as F&B Director in August 2025, but I already feel right at home. The world of hospitality has always been my passion, and I love the variety that comes with it – no two days are ever the same. From seeing events come to life to the buzz of a busy restaurant service, and from sharing knowledge with my team to mentoring our apprentices – it’s the mix of people, pace, and purpose that keeps me inspired every day.

If I had to sum up my role in one sentence: for me, this profession is more than just a job – it’s about combining organization, leadership, and a genuine passion for exceptional service. My colleagues would probably describe me as quick, helpful, and cheerful – always with a smile and a listening ear for both team and guests.

One moment that really stuck with me? Definitely my first day here – the warm welcome I received was simply amazing.

MY FAVORITE COCKTAIL: SMOKY CHERRY FASHIONED

Rye whisky, homemade Lapsang syrup, brandy cherries, and chocolate bitters – a smooth hint of smoke paired with my favorite whiskies. For me, it’s the perfect balance in a glass.

Jakob

Restaurant Manager

For the past eight years, he has been part of the hospitality industry—and the Hilton family. What began as a practical career choice quickly developed into a true passion. During his apprenticeship, he discovered his enthusiasm for guest interaction, teamwork, and the dynamic nature of the hotel industry.

He particularly values the variety of his role and the opportunity to create memorable experiences for guests every day. Strong organizational skills, flexibility, and a team-oriented mindset define his approach, complemented by his warm and approachable personality.

For him, genuine hospitality is about professionalism, attentiveness, and the small gestures that make every stay truly memorable.

His favorite cocktail is the Cosmopolitan—elegant, modern, and a timeless classic with the perfect balance of freshness and character. His favorite spot is the front row of our riverside terrace overlooking the Rhine, where the unique atmosphere and warm hospitality of our hotel can be enjoyed to the fullest.

Pierce

Bar Supervisor

I’ve been working as Bar Supervisor at VINEUS Restaurant & Wine Bar since January 2025.

After hearing great things about Hilton and realizing that hospitality is where I truly thrive, I applied – and haven’t looked back since. I love welcoming people, connecting with guests, and creating a relaxed, friendly vibe around the bar.

If I had to describe my role, I’d say: full-time bartender, part-time therapist.

I’m a true team player, always ready to listen, and I do my best to make everyone feel comfortable – whether it’s colleagues or guests.

One thing that always makes me smile: sometimes, right in the middle of a conversation or while taking an order, guests suddenly stop, look at me and ask, “Where are you from?” I guess, my Irish accent tends to steal the show.

My favorite Cocktail: Whiskey Sour

Classic, elegant, timeless – for me, the Whiskey Sour is the perfect drink to round off a great evening at the bar.

Caner

Chef Tournant

I started my culinary career as an apprentice in 2010 and have been working in the profession for around 16 years. Since March 2025, I have been part of the Hilton family, where I continue to develop my passion for cooking and hospitality.

My love for cooking began at a young age. I come from Mengen in Bolu, Turkey, a town well known for its culinary heritage and generations of talented chefs. In many ways, cooking has always been part of my family’s story, which inspired me to follow this path myself.

For me, being a chef is more than a profession, it is a lifestyle. Every day brings new opportunities to learn, improve, and work alongside a great team. I often compare the kitchen to a football team, where everyone plays an important role and success can only be achieved together.

I would describe myself as calm, respectful, and solution-oriented. Strong communication and teamwork are values that are important to me both in and outside the kitchen.

My favorite dish to prepare is confit duck, as I enjoy the technique behind it and the exceptional flavor it creates. While it is difficult to choose a single best meal, I particularly enjoy fresh seafood along the Turkish coast.

My most important kitchen tools are my chef’s knives, as each one serves a specific purpose and plays an essential role in my daily work.

After a busy day, I usually prefer something simple, a piece of cake or dessert accompanied by a good cup of coffee. Sometimes, the simplest pleasures are the most enjoyable.