Ichi Ni San
Executive Chef Peja Krstic’s contemporary non-traditional take on Japanese food inspired by season
EXECUTIVE CHEF KRSTIC
Born and raised in Belgrade, Serbia, Chef Krstic found a love for cooking at an early age helping in the kitchen alongside his mother and grandfather. He quickly learned the importance of getting the most out of every ingredient and how to preserve it.
In 2005, Peja Krstic moved to Dallas, TX, to start working in restaurants such as Arcodoro & Pomodoro and Jaspers. He took on a position as sushi/sous chef at Fuse restaurant, which was praised for its tasty fusion of Japanese and Mexican cuisines. In 2012, Krstic opened The Standard Pour and worked as a corporate chef for La Reve Company overseeing the restaurants Sfuzzi, The Standard pour, and Villa O. After his corporate position at La Reve Company, Krstic took an opportunity at a tiny Vietnamese-inspired restaurant called Mot Hai Ba in 2015. Since then, the restaurant has received rave reviews, including 4 stars by Dallas Morning News and best Vietnamese for 2016 & 2017 by D magazine.
Krstic focuses immensely on technique and the simplicity of a few ingredients on a plate.