Vedran Perojevic

Short bio

Vedran Perojevic is a Dubrovnik-born, award-winning chef and restaurateur — owner of St Blaise, Sydney’s only Dalmatian restaurant — with more than 20 years across Europe and Australia and a Michelin-recommended style of cooking. Now based in Noosa, he brings authentic Adriatic seafood and generous, unhurried hospitality to private tables across the Sunshine Coast.

Bio

Vedran Perojevic grew up in Dubrovnik, on Croatia’s Adriatic coast, the son of a fisherman. That childhood — fresh seafood off the boat, handmade bread, long shared feasts — became the foundation of everything he cooks, and the reason his food is built on quality ingredients, simplicity and a strong sense of place.

Over more than twenty years he has opened and run venues across Europe and Australia. His restaurant Azur in Dubrovnik, written about across international media, specialises in Asian fusion — or, as he prefers to call it, Mediterranean cuisine with an Asian twist. In 2017 one of his restaurants earned a Michelin recommendation. Today he is the owner and chef behind St Blaise in Matraville, widely written up as Sydney’s only Dalmatian restaurant and a favourite for its Adriatic seafood, handmade focaccia and warm konoba hospitality.

His cooking is unmistakably Mediterranean and Italian in spirit, rooted in the Dalmatian and Adriatic traditions of the Croatian coast. Expect fresh seafood, seasonal produce, handmade pasta and breads, and slow-cooked dishes designed to be shared — the flavours he grew up with, plated with restaurant precision but served with the ease of a family table.

His dishes and restaurants have been featured internationally — in The New York Times, Vogue, National Geographic and The Telegraph UK among others — and his career spans restaurant ownership, menu development and hospitality consulting. Wherever he has cooked, the through-line is the same: the food, culture and generosity of the Adriatic, adapted to the best local produce on hand.

Booking Vedran is about the whole experience, not just the meal. He is a present, generous host who loves guiding guests through each dish and its story, turning dinner into something closer to a celebration. Guests relax while a genuinely accomplished chef takes care of everything — from an intimate family dinner to a milestone long lunch — with restaurant-quality food brought straight to the table.

Now permanently based in Noosa, Vedran works as a private chef throughout Noosa and the wider Sunshine Coast, cooking in private homes, luxury villas and holiday accommodation. He also caters yachts, private villas, weddings, corporate events and bespoke celebrations, bringing the warmth of the Adriatic coast to every table he sets.