• Alex Petricean is one of the most influential and appreciated chefs in Romania, recognized for his contribution to redefining Romanian cuisine through his modern and creative vision.
Finalist at MasterChef Romania, where he achieved third place, Alex He has followed an eclectic path, from performance sports (fencing), economic studies and a career in advertising, to experiences in top kitchens in Europe and South America.
In 2018, he was appointed "Best Chef of the Year" in Romania by the Gault&Millau guide, a recognition of his talent for transforming simple local ingredients into dishes of fine dining.
Restaurant owner and head chef new and The new BAR from Bucharest, Alex promotes authentic Romanian cuisine, based on seasonal products, sourced directly from local farmers and small producers. Its culinary philosophy emphasizes the maximum exploitation of the flavors of the ingredients and the creation of a gastronomic experience that combines tradition with innovation.
1. You've made the switch from sword to chef's knife. Is there a specific moment or experience that convinced you that cooking was the way to go?
The simple fact that I discovered this sense of cooking without being taught and in a competitive environment gave me confidence in my own strengths and motivated me to develop in the hospitality industry, trying, testing, working, exploring, traveling and, later, applying all the learnings in my own style: The New Romanian Cuisine.
2. At Noua, you promote a modern Romanian cuisine based on local ingredients. What do you think is the most underappreciated Romanian ingredient and what dish would highlight it on the international stage?
Sour cream, dried thyme and Romanian tomato would fall into the category of the Holy Trinity of Romanian cuisine for me. Without being expensive ingredients, from my point of view, they are the foundation of Romanian taste. They go wonderfully together with a healthy portion of sarmale, whether they are traditional or modern.
3. You have collaborated with specialists to rediscover forgotten techniques and ingredients. Is there any discovery that surprised you and influenced the menus at Noua?
I think simplicity is the greatest revival. Staying rooted in your own canons of simplicity and personal style in a world bombarded with information seems extremely healthy to me, but at the same time, quite difficult to master.
Constancy, perseverance, and the continuous desire for discovery are the assets with which we have managed to surprise every time.
4. In a previous interview, you mentioned that globalization has belatedly but aggressively affected Romanian gastronomy. How do you balance the desire to preserve the authenticity of Romanian cuisine with global influences?
I think it's important, in these dynamic times, to make Romanian cuisine attractive by taking into account global trends. It's one of the solutions, since a good part of the younger generation is closer to other styles of cuisine than to Romanian.
Cuisine evolves as humans do. We don't eat like we did 100 years ago, so Romanian cuisine will change too. Many are forgotten because they have no one to teach them, others are adapting to the urban world.
Romanian cuisine can be reborn in the identity of Romanians through the prism of evolution.
5. How have the awards you have won changed the way you relate to the industry and the responsibility of being an ambassador of Romanian cuisine?
I will always look at this job with responsibility, with or without awards. I became an ambassador or promoter of Romanian cuisine for the values I instilled in my work, so it happened natively, from the heart.
6. We all know the pressure and effort of having a career in hospitality, especially here. How do you cope with difficult times? What motivates you?
Any challenge motivates me to keep going. When it's harder, it's more satisfying, because it's not the destination that matters, but the journey. I enjoy the hard days, just as I enjoy the easy ones, but I feel richer when I've succeeded in difficult circumstances.
I have a wish for those in the industry: "Have a nice day, not an easy one."
Light means… no work.
7. Your declared dream is to put Romania on the world gastronomic map. What is still missing from the Romanian culinary scene to attract the attention of guides like Michelin?
We are missing only one thing: the help of government bodies that can initiate such a partnership. And before that, it would be equally important for them to understand that gastronomy is the engine of tourism and the country brand. When we have this support, I say that Romania can go far.
At the same time, the Romanian workforce needs much more competition, more professionalism and more creative value around the kitchen. A guide like Michelin can create such an environment, conducive to development in hospitality.
Currently, salaries in HoReCa are comparable to many European countries, and to increase the level of performance we need to become attractive to other chefs in Europe. This way, the professional chef in Romania will also grow.
8. What advice would you give to a young person aspiring to a career in the field? What would, in your opinion, be the key to success?
I think the most important thing in this industry is to love what you do, and as I've often said, you can test your passion. Wash dishes all day, tearfully chop a bag of onions, and do a 12-hour general cleaning against the clock. If you're just as enthusiastic the next day, this is the job for you. If you complain and it becomes too much for you, you'd better find something else.
This is how you train for performance. The kitchen treated just as a job, I can't explain it.
Photos provided by Chef Alex Petricean. Photo credits: Vali Mirea
Interview conducted by Gabriela Dan, Editor-in-Chief of Arta Albă
Read on White Art and: Romanian products protected at European level – a recognized gastronomic heritage
