After graduating in confectionery/patisserie, he moved into hot-kitchen roles at Hotel Continental, Domeniul Herneacova and Restaurant Casa Bunicii, refining both Romanian and international repertoires. He later managed large operations—including a major hotel in Băile Herculane—running daily buffets for hundreds, and now serves as Head Chef & gastronomic coordinator at Restaurant Merlot (Timișoara), where he builds seasonal, locally sourced menus with precise plating. His accolades include Gold at Golden Balkan Chef, Belgrade (2011) and the Popularity Award at “Chefi de România”, confirming both skill and public appeal.

For Banat 2028 he is a practical bridge between producers, training and the public: curating chef demos, mentoring young cooks, piloting short-supply chains and low-waste workflows, and cocreating signature menus for festivals and local gastronomic points—so that what begins as a programme lands as lasting everyday practice across the region.