Breaking Barriers and Elevating Palates: Chef Ivana Bogicevic Redefines Culinary Excellence at the Waldorf Astoria Cairo Heliopolis

Nancy Mendelson
May 2
6 min read

From a small Serbian village to one of Cairo’s most prestigious kitchens, Chef Ivana Bogicevic’s story is one of passion, precision, and perseverance. With nearly two decades in luxury hospitality, Chef Ivana brings a rich tapestry of global experience to the Waldorf Astoria Cairo Heliopolis, where she now leads a 60-chef team across multiple acclaimed dining venues. Her rise through the ranks, fueled by an unwavering dedication to innovation and a deep respect for culinary tradition, is redefining what fine dining means in the heart of Egypt’s capital.

We chat with Chef Ivana who shares the roots of her culinary passion, her bold vision for the future, and what it takes to lead with excellence in a constantly evolving industry.

At what point in your life did you know you wanted to pursue a culinary career in hospitality and how did you take that first step?

It all began in my grandma’s kitchen, surrounded by the rich, comforting aromas of her handmade Serbian dishes in a small village near Ivanjica. From the moment I could peer over the edge of her worn wooden table, I was mesmerized watching her knead dough for pogačice, stir bubbling pots of pasulj, and layer delicate sheets of pita. The way she cooked wasn’t just about feeding the family; it was a language of love, tradition, and warmth.

Those early days shaped everything. The scent of caramelized onions and smoked paprika, the sound of sizzling ćevapi on the stove, the way the whole house came alive when she cooked; I wanted to create those moments for others.

How would you describe your journey from Culinary School in Ivanjica, Serbia to your most recent promotion to the role of Executive Chef at the stunning Waldorf Astoria Cairo Heliopolis? Congratulations, by the way!

Thank you so much! From Serbian village fires to the heart of Egypt’s culinary scene, it’s been a long road, but every dish, every challenge, and every mentor along the way has shaped this moment. Taking on the role of Executive Chef here feels like a homecoming…a chance to weave everything I’ve learned into an unforgettable dining experience. Each step prepared me for the Waldorf Astoria Cairo Heliopolis, where history and luxury intersect.

You have been described as having a passion for innovation and excellence, with an innate ability to elevate guest experiences. Now, with a team of 60 chefs under your leadership, how will you push the boundaries of creativity and redefine the luxury dining landscape, while honoring the world-renowned standards of the Waldorf Astoria brand?

Leading a team of 60 talented chefs at Waldorf Astoria Cairo Heliopolis is both an honor and a responsibility. My vision is to blend the brand’s timeless elegance with bold, modern creativity, crafting dishes that tell a story while exceeding the highest standards of luxury dining.

I’ll push boundaries by fostering a culture of curiosity and collaboration, encouraging my team to experiment with unexpected flavor pairings, avant-garde techniques, and hyper-seasonal ingredients...always with a foundation of precision. Above all, we’ll stay true to Waldorf Astoria’s legacy of excellence by ensuring every plate reflects artistry, intention, and a deep respect for global culinary traditions, because true innovation doesn’t break the rules; it rewrites them with finesse.

What does the Waldorf Astoria offer you, in terms of realizing your own goals, that is unlike your previous work experience in hospitality?

Unlike my previous experiences Waldorf Astoria provides a global stage where heritage and cutting-edge luxury intersect. Here every dish can be a conversation between tradition and avant-garde, whether it’s reinterpreting Egyptian flavors with modern techniques or weaving international influences into a tasting menu.

Moreover, the support for mentorship and team development here is unparalleled. I have the opportunity to cultivate talent, foster creativity, and build a kitchen culture that thrives on both precision and passion…something that’s only possible within a brand that values long-term growth over short-term trends.

You have spent the majority of your 18-year career in the Middle East. What attracts you to this part of the world, and how do you infuse your own culinary point of view into the tastes and flavors of this fascinating region?

The UAE (Middle East) is a culinary crossroads unlike any other…a place where the world’s flavors coexist in thrilling harmony. What captivates me is how effortlessly tradition and modernity blend here: you can savor smoky shawarma from a streetside joint at 2 a.m., then dine on avant-garde tasting menus under Michelin stars hours later. This duality mirrors my own journey...rooted in Serbian village cooking, yet constantly chasing innovation.

How have you managed to rise so successfully through the ranks in what has long been considered a male dominated field? And what advice would you offer aspiring women Chefs?

My success in this industry has never been a solo effort; i t’s been fueled by incredible mentors, both men and women, who saw potential in me long before I fully believed in it myself. The hospitality industry, especially in the Middle East, is transforming. Progressive leadership, like that at Waldorf Astoria, now actively champions diversity, recognizing that great kitchens thrive on varied perspectives. I’ve leaned into that shift: seeking allies, asking for feedback, and paying forward the mentorship I received.

To aspiring women chefs, my advice is this:

Find your champions; Male or female, who’ll advocate for you.

Be stubborn about standards, flexible about style; Your voice matters, but so does adapting to team dynamics.

Lift others; The women who’ll change this industry aren’t just talented...they’re tribe-builders.

Quickfire with Chef Ivana

What time do you wake up / what is your daily routine to start your day?

I’ve always been an early riser. There’s a certain magic in those quiet morning hours before the world wakes up. For me, dawn is sacred: a cup of strong black coffee, a moment of stillness, and the ritual of preparing my mind for the day ahead. Breakfast is non-negotiable, something hearty to fuel the marathon of service, often with a nostalgic touch from home (eggs and ajvar on toast, perhaps).

What do you do for self-care?

When I'm not in the kitchen, I love simple things…swimming, hanging out with friends, or getting lost in a good book. These little moments keep me happy and balanced.

Do you have a personal culinary point of view? What do you enjoy cooking?

Absolutely...my culinary point of view is simple: "Global techniques, Serbian soul." No matter how many cuisines I’ve mastered or kitchens I’ve worked in, the flavors that truly move me are the ones that taste like home. Nothing gives me more joy than slow-cooking a pot of pasulj (Serbian bean stew) with smoked paprika.

When entertaining guests at home, what do you like to serve?At home, I love putting together lavish charcuterie boards, vibrant fruit platters, and colorful vegetable spreads, the kind of grazing tables that invite guests to gather, snack, and linger.

Any tips on creating an outstanding guest experience at home?The truth? The best gatherings aren’t about perfection, they’re about the people. Guests create the magic…our job as hosts is simply to set the stage. That said, if you want an unforgettable atmosphere, serve Serbian food. Tables groaning with shared plates, rakija toasts that get louder as the night goes on, and desserts that feel like hugs - The experience writes itself. Just add good company.

One of Chef Ivana’s Favorite Recipes...

Seco de Cordero

Ingredients:

Lamb shank – 11 lbs
Salt – 1/4 cup
Black pepper – 2 tsp
Vegetable oil – 7 oz (just under 1 cup)
Red onion, finely chopped – 1 3/4 lbs (about 6 cups)
Garlic, minced – 3.5 oz (about 10 tbsp or ~20 cloves)
Aji amarillo paste – 5.3 oz (about 1/2 cup)
Aji panca paste – 3.5 oz (about 1/3 cup)
Cumin powder – 0.5 oz (about 1 tbsp)
Ground coriander – 0.35 oz (about 2 tsp)
Black beer (dark lager or porter) – 34 fl oz (4 1/4 cups)
Fresh cilantro (blended with a bit of stock or water) – 14 oz (about 2 1/2 cups puréed)
Chicken or beef stock – 53 fl oz (6 1/2 cups)
Green peas – 1.1 lbs (about 3 cups)
Yellow potatoes (peeled and halved) – 4.4 lbs (about 10 medium potatoes)
Carrot, thick sliced – 1.75 lbs (about 6 cups)
Salt to taste
Optional: Vinegar or lime juice for finishing

Instructions:

Season lamb shanks with salt and pepper. Sear in a large pan with vegetable oil until browned on all sides. Remove and set aside.
In the same pan, sauté chopped onions until translucent.
Add garlic, cumin, coriander, aji amarillo, and aji panca pastes. Cook until fragrant and the oil starts to separate.
Deglaze the pan with beer, scraping up any browned bits. Let reduce slightly.
Stir in blended cilantro and stock. Bring to a simmer.
Return seared lamb to the pan. Cover and simmer on low for 2.5–3 hours, until the meat is tender.
After 2 hours, add carrots and potatoes.
In the last 15 minutes, stir in green peas.
Adjust salt. Finish with a splash of vinegar or lime juice for brightness, if desired.