Zorica Pilipovic came to the United States from Croatia as a 15-year-old who spoke little English in 1998.

Before coming to the United States, Pilipovic lived on her own two years in the forest in the mountains of Croatia, hiding from the radical Muslims of Serbia.

She was separated from her family during that war and her family had almost given her up for dead.

When she got the courage to leave the forest, Pilipovic knocked at the door of the first house she came to.

The lady there got her in touch with her grandparents who helped her find her family, then located in a refugee camp protected by the U.S. Army.

The American government relocated Pilipovic and her parents, nine brothers and two sisters to Iowa.

Pilipovic – “Chef Z” to those who know her – has spent the past nearly five years making a name for herself as the chef at Kalona’s Tuscan Moon Grill on Fifth.

Chef Z, who has no formal culinary school training, took a long, varied journey to her current position.

“I finished 10th grade and got bored with school,” she said. “I gave that up and did some welding for four years. I was a truck driver for three years.

“I worked at one restaurant for nine years, did construction for a couple years, then came back to the restaurant business to help a friend.”

That friend was former Tuscan Moon Chef Andrew Kirchner, who hired her as a prep cook in October 2014.

Chef Z, it turned out, was a natural in the kitchen, quickly being promoted to sous chef.

She said her upbringing has played a big part of her success as a chef.

“Where I came from, they teach you at a very young age,” she said. “It’s very important for females to know how to cook. So, I learned from my great-grandmom, my grandmom and my mom.

“Once I came to America, I learned from Chef Andrew, and I learned a lot on my own. I learned a lot from Chef Andrew in a short period of time.”

When Kirchner left Tuscan Moon in August 2015, Pilipovic took on the role of chef.

“I got most of the recipes from the chef before, then I kind of threw in my own little twists,” Pilipovic said. “Consistency is very important to customers.”

Over the years, Chef Z has been able to incorporate some of her own dishes into the Tuscan Moon menu.

“I love doing my cabbage with bacon,” she said. “It’s one of my back-home recipes. It’s pretty simple, and people love it.”

Warren Miller, who owns Tuscan Moon with his wife, Paula, agreed.

“That’s one of the most requested sides we have,” Miller said.

When asked what makes a good chef, Pilipovic replied, “What makes a good chef, for me, is when you don’t have to use measuring cups – just the eye and the taste. Presentation is important, but you have to have the flavor in the food.”

Miller praised his chef’s skills.

“Time and organization are some of her best things,” he said. “I think that’s a real talent as a chef.

“She’s very consistent. Her food tastes this way this year, and if you come back, it’ll taste the same or even better. As an owner, her getting food out is just incredible. That’s what makes the customer base come back.”

He also enjoys collaborating with her on various menu items.

“She’s easier to work with than any man,” he said. “We have ideas, and we talk together. She will implement whatever we want to do.”

Those collaborations include the several wine-pairing dinners they schedule throughout the year.

“We do a lot of wine pairing dinners, and I’ll look for an appetizer,” Miller said. “She and I will look at the recipe and talk. She’ll make it, and we’ll taste it. Anything that’s new in the restaurant is the same way.”

The biggest reward for Chef Z is the feedback she gets from the customers.

“You feel very appreciated,” she said. “Seeing the customers happy, just the smile on their face says thank-you, the handshakes and hugs, it means a lot. You know you’re appreciated, and people keep coming back.”