Bistro Pointe-Claire Chef Kristijan Konjevic grew up in his father’s restaurant in Croatia, where he was often found in his favourite place -- the kitchen.
Even in his teenage years, he knew that that his future stood in the kitchen, and he has been in love with cooking ever since, which is not only his job, but also a life passion
Konjevic began his formal training at Zagreb Culinary School. After graduating, he worked briefly at his family restaurant.
He then joined the world famous cruise company, Celebrity Cruises, where he further developed and refined his culinary talents and creativity in the dining room. Konjevic stayed onboard for two years, learning different skills and concepts in the food and beverage department.
Back on shore, and impassioned by this great experience, Chef Kristijan decided to settle in Montreal and obtained his next position at the historic Hotel de la Montagne.
Two years later, he took on his next challenge, and joined the restaurant at the brand new Hotel Novotel Airport in Dorval as a sous-chef.
Motivated to enrich his culinary experience, Kristijan moved to the Delta Centre Ville, a 711-room hotel with numerous restaurants. At the Delta, he obtained the position of Executive Sous Chef, overseeing complete kitchen operations as well as supervising kitchen staff, ensuring that the best quality was delivered.
Travelling back to his native Croatia, he worked at the Dubrovnik Palace. Konjevic was responsible for the entire food operations, including four restaurants, two bars, a night club, as well as numerous banquet and event operations at different hotel venues. He had many opportunities to serve celebrities, members of the monarchy and dignitaries from around the world.
Back in Montreal, Konjevic tapped into his experience and talents to open two new restaurants, learning more culinary flavours and bringing them to Montreal’s vibrant restaurant market. He contributed to the arrival of P.F. Chang and Moxies in Quebec.
Rich from his Mediterranean and French cuisine background, passionate with tasty and fresh local food, Chef Konjevic's menu is a reflection of many years of refined culinary work and an international experience that shows his genuine love for the art of cooking.