My story

I am Chef George Furdui and my passion for culinary art started as a small child. Delighted by the flavors and fascinated by the ingenious combinations of ingredients, I knew that cooking would become an integral part of my life.

From the beginning, I decided to expand my knowledge in one of the most famous culinary centers in the world - London .

My first job was in the kitchen at The Rose in Fulham, Chelsea as a dishwasher, followed by experience at Savoy , Oblix , Falcon , BRGR London , Fat Duck , graduating from the Le Cordon Bleu Masterclass in London with Chef Richard Hawke and other Nestlé guests, the Marco Pierre White Masterclass, and the Ritz Hotel Masterclass.

I had the privilege of being part of the Great Britain delegation, as a guest, at the famous Bocuse D'or 2023 international competition in Lyon, where I met the most famous chefs in the world, and at the prestigious Le Cordon Bleu Masterclass in London , I had the opportunity to learn from the best chefs and discover the secrets of high quality cuisine.

After completing the Masterclass, I received the extraordinary opportunity to work as a Chef de Partie at the famous Savoy Hotel in London . There, I witnessed the art and perfection of gastronomy, learned how to coordinate teams of talented chefs and prepare special dishes for hotel guests.

The experience at the Savoy Hotel turned me into a confident chef, ready to make my mark in the culinary world. But, I felt the need to explore other horizons, so I decided to join the Oblix at the Shard restaurant team.

At Oblix , in a few days of testing with Chef Ryan , we discovered an innovative culinary concept that combines international cuisine with top quality local ingredients. I had the privilege of creating sophisticated and innovative dishes under the guidance of talented and creative chefs. There, I learned to bring a touch of magic to every plate, to surprise and delight the senses of our guests. It didn't take long because I wasn't 100% committed to taking this job and I shook hands with Chef Ryan Brown . Maybe it wasn't the time for me.

Over time, I felt it was time to return to where my soul is and share the experience and knowledge I have gained with other professionals in the HoReCa industry, at home in Oradea . Thus, I started offering consulting services for restaurants, hotels and cafes, helping them develop their potential and create special culinary experiences .

But I didn't stop there. I wanted to connect more directly with people, to offer them an exclusive and personalized culinary experience . Thus, I expanded my services and started offering exclusive catering for private events.

Together with a team of talented chefs and hospitality professionals , we have created customized menus and offered unique gastronomic experiences for our customers. Every event has become an opportunity to bring a touch of sophistication, elegance and joy into the lives of our guests.

My story is one of passion , perseverance and dedication to culinary art . With the international experience gained in London through all those years of hard work and enormous sacrifices, I aim to impress and inspire both HoReCa industry professionals and my clients.

I'm George Furdui , and I'm here to bring a touch of culinary magic into your life.