Chefs play a key role in any restaurant and help in creating a successful menu, serving mouthwatering dishes and catering to the needs of diners.
Chef Bojan Cirjanic, Executive Chef at Folly, Souk Madinat Jumeirah, is a leading example of serving amazing food to all that visit the restaurant.
Having started his culinary journey at the age of 19 years old, Chef Bojan Cirjanic has honed his passion and talents for cooking, and has worked at several MICHELIN-rated restaurants throughout his career, including Folly which received the Bib Gourmand for two consecutive years.
Chef Bojan Cirjanic has brought his love for food to several countries, including his hometown in Serbia, the United Kingdom, before continuing his journey in the UAE.
In this feature, Chef Bojan Cirjanic shares with Connector his earliest memory of cooking, to a dish he recommends while dining at Folly.
How did you get started in the food industry?
I started my culinary journey in Serbia, where I completed my culinary education before setting out for London at 19 years old to pursue a position at the renowned Ritz Hotel. This experience stood out as a pivotal moment in my career, sparking my trajectory towards success. After gaining valuable expertise, I returned to Serbia to pursue further studies in gastronomy. Commencing as a demi chef, I swiftly ascended the ranks, achieving the role of head chef within a few short years. Prior to relocating to Dubai a decade ago, I had the privilege of working at a range of MICHELIN-starred establishments across Europe.
In 2013, I worked at Table 9 by Nick and Scott, subsequently becoming a founding member of the opening team at Folly, where I remained from 2016 to 2020. Rejoining the team as Executive Chef in 2021, I currently lead the kitchen with pride and am honoured to hold a Bib Gourmand designation by The MICHELIN Guide, and a one-toque distinction by Gault & Millau.
What is your earliest cooking memory?
One of my most cherished early recollections is when I successfully prepared a satisfying spaghetti bolognese entirely by myself. I was just 11 years old at the time, and this dish held a special place in my heart, as it was my favourite when I was growing up.
What is your favourite dish from your country?
'Sarma' is a stuffing made from rice, blended meats, and spices, rolled within fermented white cabbage leaves, and then simmered slowly in rich sauce, along with smoked and dried meats.
What is the one go-to and easy snack you love making for midnight cravings?
Usually, I avoid having snacks at midnight. However, if I had to choose one, it would be mixed nuts.
What is the one raw ingredient you cannot cook without from your country?
The one raw ingredient from my country that I cannot cook without is tomato, as it complements a wide array of dishes superbly. Whether consumed fresh, incorporated into sauces, or preserved for the chillier winter seasons, it holds incredible versatility.
What is the best dish to try at your restaurant?
One of the most highly regarded dishes to try out at Folly is the crab. We serve flaky crab meat seasoned with crab emulsion, served with fresh radishes, cucumber gel and vinaigrette made from cucumber juice, lime leaves and galangal.
Chef Bojan Cirjanic
Executive Chef
Folly