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In 2021, he took over the care of wine made from Novi Slankamen vineyard grapes.
His first oenological steps were made while working in wineries in Europe and South America. During his time in Italy, he worked at the Masciarelli winery, while in Chile he was an oenologist at the wineries Viña Carmen and RR Wines. After his international experience he returned and worked in Serbia, and for the past 12 years his wines have been awarded multiple times with the most important world and regional awards, all of which significantly and positively influenced the improvement of Serbian wines reputation in the world. All this has positioned him at the very top of the most prestigious wine connoisseurs in Serbia.
He is currently employed as the Chief Oenologist at the Šapat Wine Atelier, for which he made new wines and a great qualitative leap forward.
He participated in the design of more than 20 wineries, implementing the most modern technologies and techniques in wine production. He graduated from the Faculty of Technology at the University of Novi Sad, majoring in Microbiological Processes.
After 13 years spent in the most luxurious kitchens of restaurants and hotels in Paris, he took over the kitchen at Šapat Wine Atelier in 2022.
He gained his rich experience in restaurants that have been crowned with one to three stars in France, some of them being Four Seasons Hotel George V, Park Hyatt Paris-Vendôme, as well as the restaurants Le Pré Catelan and Lasserre, which is one of the oldest restaurants in the capital of France.
The core features of his gastronomic philosophy are seriousness and regularity of food preparation. After more than a decade, he decided to return to Serbia and bring his superior culinary skills to his homeland, where he will combine French techniques and Serbian ingredients.
He believes that a difference between a good and a great restaurant is all about details and believes that Fleur de Sel restaurant will be one of the best restaurants in this part of the world. With his team, he will carefully prepare dishes that will be synonyms for both restaurants at the Šapat winery.
French cuisine is considered to be the number 1 cuisine in the world, and Nikola precisely started his education at the age of 14 in the west at the Médéric School of Gastronomy. He has been mentoring and leading top chefs for the past 6 years.
He began his career in the Belgrade hospitality industry in 1999, guided by the belief that a top-tier guest experience starts with a perfectly aligned team and a system that operates flawlessly behind the scenes. His professional path has taken him through some of the most prestigious establishments in Southeast Europe and Dubai, where he honed his craft in collaboration with renowned names such as Chef Sylvain Roue.
He joined our team from the position of General Manager of the “Bela Reka” restaurant, which, under his leadership, became one of the most successful hospitality projects in the region. Vojo played a key role in the creation and transformation of this concept into a market leader, crowned with prestigious Michelin Guide recommendations and recognition from the Gault & Millau guide. Managing a team of more than 100 employees, he demonstrated that authenticity and the highest global standards can coexist in one place.
His exceptional understanding of the market, along with his ability to identify and set trends that redefine luxury hospitality, are among his key strengths. He believes that the team is at the heart of every success and consistently prioritizes relationships among people, recognizing that they are directly reflected in guest satisfaction.
At the “Šapat” Wine Atelier, he is responsible for the strategic management of the “Šapat” and “Fleur de Sel” restaurants, as well as the accommodation facilities. His goal is clear – to strengthen Šapat’s position as a destination where premium wines and gastronomy come together in a fully integrated, authentic experience. His leadership vision and extensive experience have brought a new level of energy to the complex.
“For me, hospitality is the art of creating moments that stay with you. At “Šapat,” every detail – from the vineyard to the plate – tells a story of quality, and my role is to bring that story to perfection,” says Vojo Vuksanović.
The menu at Fleur de Sel is conceived as a journey through flavours, textures and carefully selected ingredients, designed to offer a refined and well-balanced gastronomic experience.
Guests may choose from an à la carte menu, created for those who wish to explore a wider range of dishes, as well as three tasting menus — “Serbia”, “From the Danube to the Adriatic” and “Farm”. Each consists of six thoughtfully composed courses. The menus evolve seasonally, following the rhythm of nature and the availability of fresh, locally sourced ingredients.
Under the guidance of Chef Nikola Stojaković, each menu bears a distinct personal signature, inspired by local heritage as well as global culinary traditions, and brought to life through contemporary techniques.
Only the finest ingredients are used in the preparation of each dish, the majority of which are locally sourced. Each element is selected with particular care, in order to highlight its authentic character and depth of flavour. The quality and originality of this approach have been recognised with Serbia’s first Michelin Guide star.
A special place on the menu is reserved for the Chef’s Surprise Menu, an original concept by Chef Nikola Stojaković, designed for guests who wish to embrace the unknown and place their full trust in his creativity and vision. This menu offers a truly unique experience, where each course is revealed as a surprise — an invitation to experience the cuisine in its most intimate and expressive form.
PRICES ARE IN RSD
