Area: Burton upon Trent, United Kingdom
My passion for cooking began at a very early age, cooking with my mother and my grandmother. At fifteen years old i got my first job in my Godfather’s Restaurant as an apprentice. There I learned all the basic techniques like how to peel a carrot and boil an egg. My creativity and inspiration began to blossom during my early years in Bucharest under the tutelage of a great french chef at Athene Palace. With a lot of enthusiasm and hunger to learn I started working all over Europe, Greece, Italy, France,Germany and Austria. There I obtained the understanding and respect for the ingredients that I came in contact with, to treat them with the proper culinary techniques and to obtain the very best flavor that each has to offer. I love making people happy thorough my food. I love to see the faces of people when they put that bite in their mouths and they express how good everything is. One great chef told me once that if I want to become a great chef I need to work only with great chefs and honestly this was what I have done during my career. I know I still got a lot to learn but I got a lot to offer too and I am not thinking of the things that I do as a job. Chef Ducasse philosophy is “la simplicite, c’est la perfection” and this is a philosophy that I aim to live by.