From Andalusian Shores to Split's Palace
Born September 2, 1985, in Cádiz near La Caleta beach, Alberto García Pérez grew up in Sanlúcar de Barrameda—a fishing village where sherry flows and the sea whispers. His childhood was spent fishing, exploring forests, and absorbing the rhythms of Andalusian coastal life. That early bond with nature and simple pleasures would shape his culinary soul.
At 18, uninspired by his first culinary school year, everything changed when a former sous-chef from El Celler de Can Roca arrived as his mentor. That spark ignited a journey through the world's most demanding kitchens:
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Restaurante Aponiente (3 Michelin stars) – Ángel León's temple of sea innovation
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Martín Berasategui (3 Michelin stars) – Basque precision and technique
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Restaurant de l'Hôtel de Ville Crissier (3 Michelin stars) – Swiss refinement
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L'Atelier de Jean-Luc Rabanel (2 Michelin stars) – Provençal creativity
From the Dominican Republic to Marrakech's Amanjena, from Ibiza's fire-driven kitchens to France's disciplined brigades, Alberto absorbed diverse culinary languages. In 2023, he brought that knowledge to Split—guiding both ZOI and Mokosh with a philosophy rooted in simplicity, seasonality, and surprise.
Where Art Meets Ingredients
Alberto's cooking is a conversation between land, sea, and memory. Influenced by Salvador Dalí's surrealism and soundtracked by Pink Floyd, The Rolling Stones, and John Coltrane, he approaches the kitchen as an artist—blending spontaneity with discipline, tradition with bold reinvention.
PRISTINE ADRIATIC SEAFOOD
Grilled over open flame, honoring Split's fishing heritage and the techniques learned from Ángel León at Aponiente.
SEASONAL VEGETABLES
Starring in TERRA, the vegetarian tasting journey—a celebration of earth's bounty inspired by Provençal markets and Croatian farms.
TOP-QUALITY INGREDIENTS
Sourced from Dalmatian producers—nothing hidden, nothing unnecessary. Every element earned its place on the plate.
SURPRISING, APPROACHABLE DISHES
Balancing fun with refinement, accessibility with sophistication—dishes that make you smile before they make you think.
The Creative Process
The journey begins at dawn markets selecting the day's catch and produce. It continues through blind tastings with the team, where flavors are refined without visual bias. It culminates in plates that feel both ancient and new—echoes of 1,700 years of Mediterranean history reimagined for today's palate.
Meet Our Team
Alberto leads a brigade united by passion, precision, and warmth—a team that transforms Split's seasons into edible stories.
Miguel
Sous Chef
Jure
Service Manager
Ivan
Head Somelier
Lucijano
Mixologist
Rituals, Values & The Daily Symphony
Excellence at ZOI isn't accidental—it's built on daily rituals that honor craft and connection:
Fresh Produce
Selecting the day's catch and produce directly from fishermen and farmers—building relationships that ensure quality and freshness.
Briefings
Gathered on the terrace, overlooking 1,700 years of Diocletian's Palace history, we align on the evening's story.
Tastings
The team refines flavors through blind tastings, sharpening palates and ensuring consistency across every service.
Reflections
Analyzing every plate, every moment—constant improvement through honest dialogue and shared learning.