Private Chef George Marius

Culinary Education:

• I began my formal training at a chef school in Romania, where I built a strong foundation in classical techniques and Mediterranean flavors.

• My education emphasized discipline, precision, and respect for authentic ingredients, which shaped my approach to Italian cuisine.

Professional Experience:

• I started my career in Romania, working in local trattorias and fine-dining restaurants where I honed my skills in pasta-making, risotto, and traditional sauces.

• For the past 12 years, I’ve been based in England, working across both high-end Italian restaurants and modern European kitchens.

• My journey has included collaborations with Michelin-trained chefs and leadership roles where I managed kitchen brigades, designed menus, and elevated guest experiences.

Culinary Style:

• My style blends authentic Italian tradition with a modern, creative twist.

• I focus on simplicity and seasonality: letting fresh, high-quality ingredients speak for themselves.

• I love reinterpreting classics—like turning a rustic Roman pasta into a refined fine-dining plate—while staying true to the soul of Italian cooking.

• Guests often describe my food as elegant yet comforting, balancing bold flavors with refined presentation.

For me, cooking is...

For me, cooking is both art and connection. Is a way to transform simple ingredients into experiences that bring people together.

I learned to cook at...

I learned to cook at a chef school in Romania, where I built my foundation in Italian cuisine and classical techniques.

A cooking secret...

My secret in the kitchen is respecting simplicity. Letting fresh, ingredients shine while elevating them with good technique and a touch of creativity