I cook where the map runs out.
From my mother’s kitchen in Romania to the Arctic and Antarctica. Today I am Executive Chef onboard an expedition ship.
Curiosity took me further than any recipe.
I was born in Romania, into a family that loved to cook. We harvested fruit and vegetables from our garden, and by my mother’s side I learned what it means to cook for the people you love. From an early age, I was preparing meals for the whole family.
I started out in a 4-star restaurant in Romania, worked as a travelling chef for a professional kitchen equipment company, and in 2014 moved to the United Kingdom as Chef de Partie at Corfe Castle.
Since 2015 I have cooked on the water: first on the Seine and the Danube aboard river cruise ships, rising from Chef de Partie to Executive Chef, and then on the polar routes of National Geographic Endurance.
From Romania to the “End of the World”
Moments from my journey
Kitchens, decks and places along the way, from my first cooking demonstrations in Romania to the ice of Antarctica.
Dishes
Plates from the menus I have created at sea and on the rivers: technique, seasonality and products that speak for themselves.
What I can do for you
Private & charter yacht chef
Menus created for owners and guests, provisioning anywhere in the world and a spotless galley on board.
Private dinners & events
Tasting menus, buffets and events, from an intimate dinner to hundreds of guests.
Menu development & consulting
New menus, kitchen organisation, cost control and team training.
Cooking demonstrations
Live cooking and masterclasses for food lovers or professional teams.
What I cook
Menus created for every voyage, built on seasonal ingredients and local produce and adapted to any preference or dietary need, even in the most remote places on the planet.
The Expedition Chef
Appetizers, Soups & Main Courses · Bold flavors, global horizons
The recipes I have cooked on Europe’s rivers and on polar expeditions, adapted for the home kitchen. More than 80 recipes, each serving six, with difficulty ratings, allergens and both metric and US measurements. Alongside them you’ll find the basics from my kitchen and 9 complete menus with wine pairings.
Let’s cook something together.
For collaborations, private and charter yachts, events or questions about the book, write to me.
