Danko Perkovic

I'm a chef with 20 years of experience in gastronomy and hospitality, working in internationally recognized kitchens before leading the team at Casa Amàlia 1950 in Barcelona. My work blends tradition, innovation, and sustainability — rethinking how we cook, source, and connect with food.

Passionate about preserving Catalan culinary heritage, I focus on creating circular, zero-waste systems that support local farmers and reduce our environmental footprint. As head of R&D+S (Research, Development & Sustainability), I develop new techniques and lead initiatives to improve the quality of work in kitchens, as well as new dishes by re-thinking the why, how and what.

I believe chefs today have a responsibility to inspire change — in our teams, our communities, and future generations — showing that great cuisine can also be sustainable, honest, and respectful to its roots.