Interview
With over 40 years of dedicated experience in the global luxury hospitality industry, Chef Dragan Unic stands as a paragon of culinary excellence and leadership. His career is marked by a deep passion for food, honed through his roles as a chef, leader, and sommelier in high-end restaurants, hotels, and large-scale catering operations. Known for his ability to juggle multiple tasks, Chef Dragan thrives on bringing together all the intricate details of a project to deliver exceptional results that leave both customers and colleagues satisfied.
Chef Dragan’s journey in the culinary world has been enriched by the mentorship of some of the industry’s best, who instilled in him the belief that true leadership lies in effective communication and understanding. He emphasizes the importance of guiding his team towards solutions that benefit everyone, always mindful that “the devil is in the details.”
His extensive career in Sweden saw him holding the position of Executive Chef for numerous prestigious hotels from 1989 to 2018. He served as the Executive Chef and Production Director at LSG Sky Chefs in Cairo, Egypt. His influence extended beyond the kitchen as a board member of the Swedish Chefs Association. Driven by his desire to elevate the hospitality industry, he founded UnicTaste, a consultancy firm that supports restaurants and hotels in areas such as sales, education, and human resources.
Currently, Chef Dragan serves as the Executive Chef and Production Director at LSG Sky Chefs in Nairobi, Kenya, where he continues to push the boundaries of culinary excellence. His commitment to the profession is further exemplified by his tenure as the Continental Director of Worldchefs Europe North, overseeing the involvement of 15 countries in the esteemed WorldChefs organization.
Beyond his professional achievements, Chef Dragan is passionate about sharing his knowledge and nurturing the next generation of culinary talent. He was actively involved in training Egyptian chefs for international competitions, helping to shape the future of the culinary arts on a global stage.
One key lesson I’ve learned is that you can never achieve anything alone. Success in the kitchen is built on the strength of the team behind you. Developing and supporting your team is absolutely essential to achieving lasting success.
It’s a very simple principle, but it has guided me throughout my career.
Serving as Worldchefs Continental Director for Europe North was a great honor. It gave me the opportunity to work with chefs from diverse backgrounds across the UK, Azerbaijan, Ukraine, Russia, the Baltic States, and beyond.
Leading such a wide range of talented individuals with different culinary traditions was both a challenge and a privilege. It was a four-year mission that truly enriched my perspective on leadership and management.
It’s never easy. The demands are very different, but we do our best to strike a balance. We focus on selecting suitable products that meet the needs of our diverse clients and align with their specific requirements.
We produce around 15,000 meals every day, which is a significant volume. Of course, this comes with its challenges — particularly here in Egypt, where sourcing the right ingredients can be quite difficult.
I stayed in Egypt for almost two years, and after attending HACE 2023 and again last year, I can see real progress. The level of development among young Egyptian chefs has clearly improved — and it’s no surprise, because there’s a lot of talent here.
However, one of the challenges I see is that the older generation doesn’t always share their knowledge as openly as they should. That’s why it’s crucial for young chefs to find mentors they can trust and learn from.
Mentorship is everything when it comes to personal and professional growth, especially in the early stages of a culinary career.
Is this an issue in Egypt right now?
I would say yes, there are some challenges when it comes to mentorship here.
I have had UnicTaste for many years now, and it’s still going strong — especially after the challenges of COVID-19. I offer consultancy worldwide, not just in Sweden, and I work with both front-of-house and back-of-house operations.
One of the biggest challenges today, especially after COVID, is that many talented people have left our industry. They changed professions, they left hospitality altogether. So now, a big part of the work is about nurturing the next generation and convincing people that this is still a beautiful and rewarding profession.
Yes, it can be tiring — but it’s a way of life. Once you experience the beauty, the camaraderie, and the pride that comes with wearing the chef’s white jacket, you stay for life. I’ve been doing this for over 45 years, so I know.
Whether you choose luxury hospitality, large-scale catering, or any other path, my advice is to understand that life — and your career — will evolve.
When you’re young, you have the energy to chase fine dining and push yourself to new heights. Then life happens — you find a partner, you get married, you have children — and your priorities shift. You might need to scale down for a time. Later, when your children grow up, you can aim higher again.
It’s a natural cycle, and your career should evolve with it. No one can stay at the very top of fine dining forever — and honestly, it would be boring if you did. One of the best things about our profession is its flexibility. You can change directions, try new things, and you never have to get bored.
My advice is: don’t regret these changes. Embrace them. Grow with them.
For example, when I was younger, I would never have considered airline catering — I thought it would be too routine for me. I had different goals and expectations. But now, I love it. I thrive on the scale, the pace, and the dynamics of high-volume catering.
It’s a different kind of challenge — and it’s just as rewarding.
Oh, I have so many plans — I make new plans every day because I never give up.
Right now, one of my main goals is to help further develop the airline catering industry, particularly by focusing on achieving true consistency. Consistency is absolutely critical for any business to succeed — doing things the right way, every single day.
Another passion of mine is education. Here in Egypt, you have so many talented people who are willing to learn, but there aren’t enough structured opportunities for proper culinary education. With the booming tourism industry and so many new hotels opening, there’s an urgent need for more trained staff.
Right now, companies are constantly headhunting from one another because there simply aren’t enough qualified people — and that’s not sustainable in the long term. I would love to see the government step in and help develop strong, professional education and training programs to support the future of Egypt’s hospitality industry.
For me, this profession is more than just a job — it’s a lifestyle. It’s my hobby, and I get to do it every day.
I’m lucky because I get paid for doing what I love. That passion has carried me through more than four decades.
What really keeps me motivated is the sense of community — attending exhibitions like HACE, reconnecting with old friends like James from South Africa, and meeting so many talented young Egyptian chefs.
It’s inspiring to see the next generation so eager to learn and grow. Watching their development, and being part of their journey, is a huge motivation for me. It’s one of the most rewarding parts of my career.
Thank you, Chef Dragan. We are honored