After 15 years in the corporate world as a mechanical engineer, Susana chose to channel her precision and creativity into the culinary arts. She trained at the prestigious French culinary school FERRANDI Paris, and subsequently honed her skills in restaurants awarded one and three Michelin stars.

Culinary teacher and founder of the Belgrade academy La Toque Blanche Academie. He explores haute cuisine, fermentation, and the combination of Balkan culinary heritage with French techniques and contemporary gastronomic trends.