How Executive Chef Dumitru is redefining culinary excellence at Novotel

In the world of hospitality, the kitchen is where magic happens. It's not just about creating dishes - it's about creating memories, experiences, and connections. 

At Novotel Bucharest City Centre, the culinary team is setting a new standard for innovation and quality. 

This story takes you behind the scenes of their kitchen, revealing how one Executive chef is transforming the way guests experience food, blending tradition, innovation, and passion. 

How has the hospitality and culinary landscape changed since you started your career?

“When I first entered the industry, Romania was still a young democracy, and luxury and gastronomy were not very developed. 

At that time, luxury hotels were reserved for the wealthy and business people. But things have evolved – now, people expect well-presented, high-quality food, even in places like company canteens. 

Twenty-five years ago, soup and a main course were enough, but today, there’s an emphasis on variety and using quality ingredients. People's tastes have shifted, they care more about health, and as Chefs, it’s our job to offer them choices.” 

You’ve spent most of your career in Romania, but you’ve worked with international teams. How has that influenced your approach to cooking?

“I haven’t lived outside of Romania, except for a three-week training session in France, but I’ve worked with people from all over the world in the kitchen. 

It’s been a great way to learn about hospitality and food from different cultures. That exposure has helped me a lot. 

Gastronomy is always evolving, much like fashion, and it’s important to adapt to those changes. Our menus reflect the seasons – spring, summer, autumn, winter – and we always aim to surprise our guests, especially those who return often. Offering something new each time keeps things fresh.”

What does being a Heartist® mean to you in your role as an Executive Chef?

“To me, being a Heartist® means cooking with love and creating food that nourishes the soul, not just the stomach. It’s about making meals that provide an experience, something that creates lasting memories. 

We don’t live to eat; we live for interesting experiences, and I want to help create that for our customers. When I see that I’ve given someone joy through my food, that’s what being a Heartist® is all about.” 

What has been the proudest moment in your career?

“The proudest moment for me was in 2006 when I was at the Sofitel Bucarest. My general manager at the time wanted to make a significant change and push the hotel into the international spotlight. 

He believed in me and pushed me to become Executive Chef. Before that, Romanian Chefs weren’t typically in leadership positions at the big international hotels, but we changed that. 

After we made that move at Sofitel, other international brands started recognizing the talent of Romanian chefs, and more followed in my footsteps. It was a big shift for our industry here.”

You’ve spent a lot of time teaching and mentoring students from culinary schools. What advice do you give them?

“I always tell my students that the biggest challenge in hospitality is to provide guests with a great experience. If you don’t have a passion for warm hospitality, then this isn’t the industry for you. 

Early in my career, I didn’t fully realize that, but over time I’ve learned that hospitality gives back a lot of satisfaction if you put your heart into it. 

Every month you spend in this industry can be rewarding, but only if you truly care about making people feel welcome. That’s the core of hospitality – it has to be in your heart.” 

Bring your creativity to an Executive job 

It's clear that the kitchen is no longer just a place to prepare meals - it’s a place where culture, passion, and innovation come together. 

At Novotel Bucharest City Centre, culinary excellence isn’t just about the food on the plate. It’s about creating experiences that guests will remember, and in every dish, there’s a story waiting to be told. The dedication to constantly improving, surprising, and delighting guests is what sets this team apart. 

And you can be part of this culture too. Apply to our Culinary and Chef jobs today.