Professional foundations
Zagreb School of Hospitality and Tourism
Training that established the foundations of a professional pastry approach.
Pastry Chef & Gelato Technologist
Valentino Žalac
Executive Pastry Chef — Kalamper Hotel & Spa
Precision, creativity and knowledge transformed into desserts worth remembering.
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About
Flavour begins with understanding.
Valentino Žalac is a pastry chef and gelato technologist from Zagreb whose professional approach combines modern aesthetics, precise recipe formulation and a deep understanding of ingredients. He built his foundations at the Zagreb School of Hospitality and Tourism and gained his first practical hotel experience at Four Points by Sheraton Panorama.
His professional path continued through pastry shops, restaurants and production projects, refining modern pastry techniques, cakes, individual desserts, plated desserts and artisan gelato. Today, he is Executive Pastry Chef at Kalamper Hotel & Spa in Bar, Montenegro.
Modern pastryGelato technologyRecipe developmentProduction organisationQuality control
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Professional journey
A career shaped by practice, precision and continuous learning.
Career beginnings
Four Points by Sheraton Panorama
First practical experience in a dynamic hotel environment.
Further development
Slastičarnica Zagreb
Refining modern French pastry techniques alongside Chef Naser Gaši.
Professional experience
Zvona · My Way · Slatke priče
Experience across restaurant, catering and pastry environments.
2025
K Handmade Gelato
Technical contribution to flavour development, recipe balancing and stable production.
Today
Kalamper Hotel & Spa
Executive Pastry Chef — developing the offer, production systems and quality standards.
Current position
Kalamper Hotel & Spa
As Executive Pastry Chef, Valentino focuses on dessert development, hotel pastry, production organisation, quality control, modern cakes and the gelato programme. A structured process and team development form the basis of consistent results.
Official hotel website ↗03
Portfolio
From the first idea to the final detail.
Selected work across modern pastry, plated desserts, cakes and artisan gelato.
Professional philosophy
“For me, gelato is not simply a dessert — it is a union of science, tradition and art.”
Precision. Recipe stability. Ingredient knowledge. Modern aesthetics. Organised production. Consistent quality. Flavour guests remember.
Project study · 2025
From formula to reliable production.
K Handmade Gelato brings together carefully formulated flavours, informed ingredient use and a process designed for consistent production.
Flavour development
Shaping six gelato compositions with a clear flavour identity.
Recipe balancing
Precisely aligning the formulation for a clear and balanced flavour profile.
Successful production
Translating the developed formulations into a reliable finished product.
The finished line
Bringing six compositions together as a premium gelato collection.
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Projects & collaborations
Projects & collaborations
K Handmade Gelato
Presented on 26 June 2025 as a collaboratively developed premium gelato line. Kalamper’s official source confirms Valentino’s contribution to its recipes, flavours and production process.
Open source ↗
Contact
Professional work speaks through detail.
For professional contact and exchange, feel free to get in touch directly.
Download professional profile ↓Valentino ŽalacExecutive Pastry Chef
Bar, Montenegro