• Romanian gastronomy marked a significant moment internationally with the nomination of Alex Petricean to the 2025 edition of The Best Chef Awards, a prestigious event held in Milan on October 1 and 2.
This competition, which brings together hundreds of culinary professionals each year, rewards innovation and excellence through votes from chefs, journalists and food experts. This year, the ranking was dominated by Rasmus Munck from the Alchemist restaurant in Denmark, followed by Ana Roš from Hiša Franko from Slovenia and Himanshu Saini from Trèsind Studio in Dubai, highlighting the global diversity of recognized talent.
For Petricean, the restaurant's founder NEW from Bucharest, the nomination came with a symbolic distinction: a knife that marks his entry into the world's elite of chefs. This achievement highlights not only his individual skills, but also the collective effort of his team, the local suppliers who provide authentic ingredients, and the customers who support his vision. With this recognition, Romania enters the map of major culinary competitions for the first time, opening up prospects for other professionals from the country to assert themselves on international stages.
A unique chef in the Romanian gastronomic landscape
Alex Petricean He initially stood out in the Romanian culinary scene by participating in the first season of the show MasterChef Romania, where he demonstrated his passion for cooking. Subsequently, he gained experience in some of the most acclaimed restaurants in the world, included in charts such as The World's 50 Best Restaurants. These include Noma and Geranium in Copenhagen – the latter holding three Michelin stars –, Amass also in the Danish capital, Frantzén in Stockholm, with the same level of Michelin distinction, as well as Central in Lima, Boragó in Santiago and Quintonil in Mexico City. These internships influenced him to develop a contemporary approach to Romanian cuisine at NOUA, combining local traditions with innovative techniques and a global perspective on flavors.
His nomination represents an important step for the evolution of local gastronomy, highlighting the potential to integrate traditional elements in an international context. It reflects the constant dedication, including long working hours and the inherent challenges of the profession, now transformed into global validation. For future generations of Romanian chefs, this success serves as an example that local stories and talents can gain global visibility, contributing to the diversification of the global culinary scene.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
Read on White Art and: Interview with Chef Alex Petricean – "Any challenge motivates me to move forward...because it's not the destination that matters, but the journey."
