With 14 years of experience in the kitchen, I have turned my passion for gastronomy into a true way of life. Along the way I have had the chance to grow professionally both in Romania and in Italy, where I worked for 7 years, 2 of them alongside a Michelin-starred chef — an experience that gave me a valuable perspective on refinement, discipline and culinary excellence.
I have helped create and develop menus for venues in Romania and Italy, each time putting a part of myself into every dish and every project. For me, cooking is more than technique and taste: it is emotion, creativity, identity and the wish to offer a memorable experience.
Venice, and the road that followed
In 2019 I took an important step in my career with an advanced course at Duna Verde, near Venice, under Maestro Orlando Scaggiante, a Michelin-starred chef. After five weeks of culinary trials, tests and training, I won first place. I then strengthened my knowledge with qualifications in confectionery, pastry, modern confectionery and cooking.
I believe in constant growth, in the power of hard work and in the beauty of turning ingredients into authentic experiences.
Every challenge helped me grow, every experience shaped me, and every dish gave me the chance to tell a story through taste, texture and presentation.
Luxembourg, 2026
This year my passion and work lead me to an important new challenge: the Culinary Olympics in Luxembourg, RAK Porcelain 2026, with the team of the G.I.D.E. Association. It is a chance to represent my experience, test my limits and show that performance is built through dedication, perseverance and the constant wish to become better.
I look to the future with confidence and with the same passion that has guided me from the very beginning. For me, gastronomy is not just a profession but a continuous journey where I combine technique, imagination and soul, leaving my mark on everything I create.
