Since 2024 he has led Restaurant Ferment in Timișoara, building seasonal menus, training teams, and staging “Harvest of the Month” fine-dining events in unconventional venues (i.e. community gardens, the former cigarette factory) that bring city audiences face to face with Banat’s makers and ingredients.

As chef-owner of Syndicat Gourmet (Sibiu, 2014–2021) he worked closely with small producers, mentored young cooks, and designed high-profile menus (EU Summit Sibiu 2019; France–Romania Season; Vienna Tourism Fair), cooking four-hands with leading Romanian and French chefs. His awards—Gault & Millau “Terroir” (2019), Transilvania Gastronomică “Best Reinterpretation” (2016), and podium finishes at Chefi de România (2023, 2024)—confirm both craft and creativity.

For Banat 2028 – European Region of Gastronomy, he is a natural ally: he researches Banat foodways (“Blide Noi” [New Plates] with “Prin Banat” Association), champions short supply chains, and can translate heritage into chef residencies, public tastings, and training for young cooks—delivering the programme’s spirit: Fusion Beyond Borders.