Chef Milos Mirjanic, Executive Brand Chef at Siddharta Lounge by Buddha-Bar, Dubai, brings over a decade of experience from Europe and the UAE.
After starting his career in Mechanical Engineering, he found his passion in culinary arts, honing his skills in London under top chefs like Jason Atherton and Gordon Ramsay. Recently, he earned two Silver Medals at the prestigious International Salon Culinaire in London. At Siddharta Lounge, Chef Milos continues to push culinary boundaries with innovative seasonal menus, shaping the restaurant’s distinctive dining experience.
In our interview with Chef Milos, we explore his career journey, his approach to modern Mediterranean and Asian dining, and his experience at the competition.
What was the highlight of competing at the International Salon Culinaire?
For me, the real highlight was stepping into that arena and feeling the electric energy of chefs from all over the world—each bringing their personal heritage, skill, and ambition to the table. It was a moving reminder that cooking is a universal language, with each of us speaking it in our own way.
The moment that stuck with me the most was plating under pressure, knowing every single detail would be subject to scrutiny. That intensity made time slow down. It forced me to slow down internally, even though everything around me was moving fast. It was an unreal moment that sharpened my focus and reminded me why I love this craft—and the beautiful things that come from balancing passion and precision.
And honestly, seeing my dish hold its own alongside such high-level talent was special. It validated all my years of hard work, late nights, and sacrifices. It felt like a pure moment of arrival—and a push to keep going.
Can you walk us through your experience competing in the ‘Beef & Beyond’ challenge? What inspired your dish and approach?
More than just a cook-off, the Beef & Beyond challenge was a chance to explore the future of food through an ingredient that carries great history. I wanted to create a dish that honoured the tradition of beef, but pushed the boundaries of how we think about sustainability and flavour.
I started with a beautiful dry-aged cut, respecting the protein by treating it simply, seasoning it precisely, and cooking it with care. But the “beyond” part came with the supporting elements. I paired the beef with locally grown white asparagus, green peas, truffle, and a red wine jus infused with wagyu fat and star anise. I also added a crisp tartlet filled with wagyu trimmings to reduce waste and bring a fine-dining element to the plate.
As for the inspiration? That came from my time in the UAE and London, where tradition and innovation live side by side. I wanted the plate to reflect that contrast—something familiar, but layered with unexpected depth.
How did you and Chef Nathan Dors tackle the pressure of the Mystery Box Grand Prix?
We treated it like service—high stakes, no excuses, full focus. The clock was brutal, and the mystery ingredients didn’t exactly play nice. But Nathan and I clicked because we trusted each other’s instincts. No ego, just flow.
The key was communication. We didn’t waste time overthinking. We read the box, looked each other in the eye, and got to work. He has this calm intensity that balances out my fire, and that chemistry helped us stay sharp under pressure. And honestly, we had fun. That’s what kept the energy up.
We embraced the chaos, stayed playful with the flavours, and cooked like we naturally do. That’s how we turned the challenge into a moment.
From engineering to cooking—what sparked your shift into the world of food?
It started with curiosity and a craving I couldn’t shake. I was studying engineering, living life by the book, but every free moment I had, I was either cooking or thinking about food. The turning point came during a trip to China, when I tasted Cantonese beef that was so simple, yet so profound. It was, of course, delicious, but there was so much more to it.
That’s when I realised I didn’t just want to solve problems on paper. I wanted to create something people could feel, taste, and remember. Food has that power. So I swapped the lab for the kitchen, and I’ve never looked back.
What’s one lesson from your time in London’s top kitchens that you still live by?
London taught me that excellence isn’t accidental. It comes from relentless discipline, precision, and pride in the small things. Whether you’re prepping veg or plating a Michelin-starred dish, there’s no room for shortcuts.
That mindset stuck with me. Now, no matter how fast-paced or creative a kitchen gets, I always come back to the fundamentals. Clean station, sharp knife, focused mind. Respect the process, and the results will follow.
How has working in the UAE influenced your cooking style?
Working in the UAE has completely expanded my palate and perspective. It’s one of the few places in the world where you’ll find a hundred cultures in one kitchen, and that kind of diversity is infectious. Suddenly, I wasn’t just thinking in terms of “my” cuisine—I was blending techniques, spices, and stories from all over the globe.
I’ve also learned to appreciate balance in a whole new way—how Emirati cuisine uses warm spices like cardamom and saffron, and how this region’s flavours can be both subtle and bold. I’ve become more intentional with ingredients. You learn quickly here how to work with what’s seasonal and local, and how to treat each product with genuine care and respect.
But beyond flavour, the UAE has made me more open. I’ve started combining elements I would never have thought to before—like folding Middle Eastern spices into a classic French dish or using dates in savoury sauces. It’s made my cooking more expressive and personal—and of course, fearless.
What’s your vision for Siddharta Lounge moving forward?
My vision for Siddharta Lounge is to keep evolving. I want it to be a destination that tells a story—where every dish and each detail reflect a commitment to craft and a love for global flavours with a local soul. We’ll keep pushing boundaries, introducing bold seasonal menus that celebrate ingredients from the region while being inspired by techniques and traditions from around the world. Think Mediterranean flair with subtle nods to Asian finesse, Middle Eastern warmth, and European precision.
But beyond the food, I want to keep building an experience. From the music and ambience to the way our team connects with guests, everything should feel elevated yet effortless. Whether you’re here for a sunset cocktail or a late night, I want you to leave feeling like you’ve been somewhere special.
Siddharta Lounge has the potential to set a new standard for lifestyle premium dining in the region—and I’m here to make sure it does.
What do you think makes a great chef today?
Cooking is just one part of being a great chef. The rest is leadership, storytelling, and cultural collaboration. And as is the case with all crafts, a great chef is an eternal student. They study cuisines beyond their own—not to copy, but to understand and honour them. When you slice ego away from genuine curiosity, that’s where innovation flourishes.
A great chef brings their perspective to the table, creating dishes that reflect who they are and what they believe in. That includes respect for the processes and ingredients we use, as well as their overall impact.
Chefs today consider sustainability, balancing it with responsibility, and care about where their food comes from. They support local producers, minimise waste, and think about the wider impact of their choices.
And most importantly, great chefs don’t gatekeep knowledge. They share freely—to inspire and elevate the next generation of great chefs.
Any advice for young chefs hoping to break into the international scene?
Dear young chefs, you’re in for a wild ride. There will be burns, language barriers, missed flights, and unforgettable meals. But before you can soar to new heights, make sure you’re building on a strong foundation. And by this, I mean master the basics—know your knife, understand flavour profiles, master the art of breaking down a chicken properly, making the perfect stock, and of course, respecting all your ingredients (no matter how fancy or humble they may be).
Next, look forward to travelling. It will change who you are, in the best way. When I first tasted Cantonese beef in China, it flipped a switch in me. Embrace any and all travel opportunities that come your way. And whether you’re on holiday or business, don’t be a tourist—be a student. Work in kitchens, eat what the locals eat, ask questions, and respect the culture. Respecting language comes with respecting culture. You don’t have to be fluent in every language, but actively working to widen your vocabulary shows you’re trying. And this goes a long way. In some kitchens, the effort you make to connect on this level earns your team’s trust faster than anything else.
Connection and trust matter, so leave your ego at the door. You might be talented, and maybe you’re brilliant—but someone out there is better. And they’re still learning. That kind of humility and hunger makes you sharp. You should also build your network just like you’d build a dish—with care. Some of the best opportunities don’t come from CVs, but from real conversations, shared shifts, and late-night meals after service. Be good to people, because the industry remembers.
And finally, don’t forget your voice. The world doesn’t need another copy of what’s already out there. Bring your unique story to the plate. It won’t be easy. But if you love this enough to lose sleep over it, to keep showing up when it’s hard—you’re already on the right path. See you out there.
