Originating from Pirot, where Serbian traditional gastronomy has been deeply rooted among the population for centuries, he expressed his interest in hospitality after finishing elementary school by working in the most famous restaurants in that part of Serbia. From an early age, he sought out flavors and techniques to create his own cuisine, infused with cultural and gastronomic heritage presented in a modern context. His recipe for success in the hospitality world involved working while simultaneously studying at a business school for organizational management, where he acquired the organizational skills necessary for both personal and business growth and development. His career quickly advanced, facing new experiences, knowledge, and practices in various kitchens that marked an era of Serbian hospitality. He opened his first high-cuisine restaurant at the end of 2004. In 2008, he entered into a partnership with Vlastimir Puhalo, and after four years, they opened Homa, the only fine dining restaurant in Serbia with a 12-year success story, making them pioneers of the fine dining scene in Belgrade and Serbia. In the last three years, Homa has been recognized by the Michelin Guide and ranks among the best restaurants in Belgrade. This year, it also received the prestigious Gault & Millau "chef of tomorrow" award. In 2016, he started with hospitality consulting and engineering, carefully conceptualizing and creating unique hospitality content. Now, after numerous successful personal and business projects, he dedicates himself to mentoring young chefs, some of whom have become well-known Serbian chefs, while others own their restaurants.