From Andalusian Shores to Split's Palace
Alberto Garcia Perez was born on September 2, 1985, in the coastal city of Cadiz, Andalusia, near the charming La Caleta beach. He grew up in the fishing town of Sanlucar de Barrameda, known for its rich gastronomic and wine culture, where from an early age he developed a deep connection with the sea and a passion for cooking.
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Despite some early challenges finding the right path, Alberto's life changed when he enrolled in a local culinary school. Everything transformed with the arrival of a new teacher -- a former sous-chef from the legendary El Celler de Can Roca. That mentor ignited Alberto's passion for cooking, introducing him to the possibilities of modern gastronomy.
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What followed was a journey through some of the world's most prestigious kitchens:
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Restaurante Aponiente (3 Michelin stars) -- under Angel Leon, mastering the art of sea-to-table cooking
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Martin Berasategui (3 Michelin stars) -- learning precision and the Basque approach to Mediterranean ingredients
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Restaurant de l'Hotel de Ville Crissier (3 Michelin stars) -- Swiss classical technique meets modern creativity
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L'Atelier de Jean-Luc Rabanel (2 Michelin stars) -- plant-forward, garden-driven gastronomy in Provence
His experience spans continents -- from the Dominican Republic and Morocco to France -- before finding his home in Croatia. Since 2026, Alberto is exclusively dedicated to ZOI, where his culinary philosophy is rooted in simplicity, seasonality, and top-quality ingredients.
At ZOI, Alberto treats Mediterranean cuisine not as a fixed idea but as a living language -- ripe with memory, reinvention, and the cultural heritage of Split. His tasting menus, ECHO and TERRA, capture two dimensions of the ZOI philosophy. ECHO reverberates with ancient feasting and celebratory abundance -- luxurious, emotional, transportive. TERRA is rooted, quiet, vegetarian -- a reverent ode to simplicity, seasonality, and the sensual rhythms of nature.
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Music and art play an important role in Alberto's creative process. Raised on the sounds of Pink Floyd, The Rolling Stones, and The Beatles, his artistic sensibility extends to painting, especially the surrealism of Salvador Dali. This background blends seamlessly with his approach to plating and flavor composition, creating dishes that are surprising, fun, and deeply thoughtful.
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.