• Cornelia Ghișoi is the only officially recognized Lady Chef in Romania and Southeastern Europe – a prestigious distinction awarded by the World Association of Chefs Societies (WACS) in 2008, in Dubai.
With over 43 years of experience in gastronomy, of which over four decades spent in the kitchen of the Aro Palace Hotel in Brașov, Mrs. Ghișoi has become a symbol of dedication, excellence and the promotion of Romanian culinary tradition on international stages. She has won medals at the IKA World Gastronomic Olympics (gold in 2016 in Erfurt, silver in 2020 and 2024 in Stuttgart), participating as a member or captain of national and regional teams. Founding member of Euro-Toques Romania, culinary instructor and consultant, associate professor at the Faculty of Food and Tourism, Transilvania University of Brașov, PanGastRo trainer, academic collaborator and WACS international juror, Cornelia Ghișoi is also a passionate mentor for the younger generations of chefs. Faithful to her family values and roots, she chose to stay in the country, transforming her childhood passion into an exceptional career and a living legacy of Romanian gastronomy.
1. Please tell us how your journey in the hospitality industry began? What was the defining moment that launched you towards this career?
My path in the hospitality industry was not a planned one, but rather took shape naturally, starting from childhood. I grew up in an environment where work and responsibility were fundamental values. My mother had to give up her job to raise us three children, and this context taught me, from an early age, the meaning of dedication and care for family.
I remember how, as a child, I would sew at home, apply ornamental butterflies and, sometimes, weave craft napkins on a loom. In parallel, I would help my mother with cooking, but the activity that brought me the greatest satisfaction was setting the table. Sunday was a moment of respite for all of us; my mother would prepare dessert, and I would take care of presenting the snacks, setting the table with attention to detail and with the desire to create a harmonious environment. Although I did not realize it at the time, these experiences would become the foundation of a future philosophy of life centered on hospitality, aesthetics and respect for people.
After completing the ten compulsory grades, I got a job in a restaurant, out of the need to have a stable income, while my intention was also to continue my studies. Adaptation was not easy. The schedule was demanding, and every third day I was assigned to wash dishes. The heavy workload and the lack of empathy of some colleagues turned every day into a challenge. Many times, after difficult shifts, I told myself that I would give up. However, respect for my parents' efforts and the desire to exceed my limits determined me to continue.
Over time, I discovered that this activity offers me the opportunity to broaden my horizons and develop professionally. I began to cook with more joy, responsibility and involvement, understanding that hospitality does not mean just serving, but a form of authentic giving. Noticing my seriousness and dedication, the chef assigned me to the cold buffet, where I demonstrated my organizational skills, rigorous maintenance of cleanliness and the initiative to propose new ideas to streamline the activity.
Looking back, I can say that the defining moment of my career was not a singular one, but rather a process of professional and personal maturation. The hospitality industry became more than a job for me – it became a space of dedication, of caring for people and of building a life philosophy based on respect, perseverance and openness to new horizons.
2. You are the first and only Lady Chef in Romania and Southeastern Europe – a rare distinction granted by the World Association of Chefs Societies. How did you experience the moment you received this recognition in 2008 in Dubai and what did it mean to you personally and professionally?
Receiving the Lady Chef distinction, awarded by World Association of Chefs Societies, was a moment of deep emotion and responsibility for me, both professionally and personally. Before this recognition, I submitted an extensive file, which reflected my professional career, participation in national competitions and, especially, the results obtained in international competitions. However, I did not expect to be selected within the Lady Chef forum, considering this distinction as an extremely rare and honorable one.
An important milestone in my professional journey was in 2006, when I had the privilege of representing Europe in a competition held between five continents, where I obtained 3rd place. The event was organized at the initiative of the then President of the World Association, Gissur Gudmundsson, and had the objective of promoting local and sustainable ingredients, bringing together culinary teams from various nations. I believe that this international experience, as well as the result obtained, significantly contributed to my positioning on the Lady Chef forum list and to strengthening my visibility on a global scale.
The moment I officially received this recognition, in 2008, was a defining one. The title deeply honored me and continues to honor me, but, equally, it obliges me. I perceive it not only as a validation of my work and dedication, but also as a moral and professional responsibility to support the new generations. I am actively involved in supporting young people who wish to embrace this profession and who demonstrate potential, my conviction being that excellence in gastronomy is built through perseverance, mentorship and authentic passion for this noble profession.
3. Over 38 years in the same kitchen, at Aro Palace in Brașov – a loyalty rarely seen in the HoReCa industry today. What kept you anchored in the same place for so long, despite the numerous international offers you received?
Over 38 years spent in the same kitchen is indeed a rare form of loyalty in the HoReCa industry, but for me this continuity was the result of a professional maturation process and a conscious choice.
In the first ten years, there were moments of doubt, periods in which I was tempted to leave, considering that I was not yet sufficiently prepared to take the step towards other horizons. I was then working in the only five-star hotel at that time, a professional context that required high standards and a permanent adaptation to the conditions of the time, both in terms of resources and the rigors imposed by excellence. I decided to be patient and consolidate my skills. Shortly after, I was appointed chef of a smaller restaurant, an experience that gave me autonomy and confidence. Later, after marriage, I returned to the five-star hotel, this time in the position of chef, fully assuming my leadership role.
A determining factor in my staying was the team. You can have vision, discipline and experience, but without a united team, built on mutual respect, performance cannot be sustained in the long term. Professional relationships based on trust and collaboration created an environment in which I was able to grow and contribute to the growth of others.
Also, the opportunity to participate in national and international competitions was a constant stimulus for development, fueling my desire for knowledge and self-improvement. These experiences added value to my professional career and demonstrated that excellence is not determined exclusively by where you work, but by the seriousness with which you manage your responsibilities, the ability to adapt and the perseverance with which you pursue your goals.
I considered, and continue to believe, that you can build authentic performance in your own country. Romania has valuable resources, traditions and professionals, and staying here was for me not only a professional choice, but also one of conviction, that respect for the profession and for the place where you were trained can generate results worthy of appreciation, both at the national and international level.
4. Food, you said in a previous interview, is a work of art. What does the perfect balance between taste, aesthetics and story on the plate mean to Lady Chef Cornelia Ghișoi?
Food that looks spectacular but has no taste misses the ultimate goal, satisfying the senses and nourishing the body and spirit.
Just as art is felt, not just looked at, food must be enjoyed beyond appearances.
Every plate tells a story, whether it's about tradition, the chef's personal vision or local ingredients. The plate is no longer a simple support for food, but a canvas on which the chef paints a complete sensory experience.
Real food conveys emotions, it is an ephemeral masterpiece of art that touches all the senses.
5. At the IKA World Gastronomic Olympiad in Stuttgart (2024) you won silver again with the Belvedere regional team. How do you manage to achieve world-class performances with much more modest budgets and conditions than teams from developed countries?
Budget has never been friendly to our team, but performance in gastronomy does not depend only on financial resources. It matters a lot how you manage to weld a team, create discipline and share a common vision. We focus on the way we think about the aesthetics of presentation, on the compatibility of ingredients, on the way we build dishes so that they reflect sustainability and respect for the season and – most importantly – we focus on taste.
Sure, sponsors help us partially compensate for the lack of big budgets, but the real difference is the work behind the scenes: a lot of study, numerous competition simulations and a constant attention to international gastronomy trends. Often, it is precisely the fact that we are ingenious that helps us create authentic and globally competitive dishes.
In parallel, one must think DesignThe stand design must be closely related to the theme and highlight the dishes. Furthermore, the dishes were presented on handmade clay plates, and the outfits were designed and created by the team.
6. Romanian dishes have always been present in the competitions you have participated in. What message do you convey to young chefs when you talk to them about capitalizing on and modernizing Romanian culinary tradition?
Romanian dishes have always been present in the competitions I have participated in, and this is important because they reflect our identity and culinary heritage. At the same time, I always convey to young chefs that tradition must not only be preserved, but also understood and reinterpreted.
Traditional Romanian cuisine can be transformed into a modern cuisine by using advanced culinary techniques and by capitalizing on quality local products. It is our responsibility, of all those who work in this field, to promote these dishes and contribute to raising Romanian cuisine to a high gastronomic level, without losing our identity and the values that define us.
I am watching with great joy the spectacular evolution of restaurants. fine dining and I believe that Romanian gastronomy is going through a remarkable period of maturation. It is gratifying that, both in Romania and in Brașov, there are restaurants that, through creativity, professional rigor and respect for the ingredient, could confidently aspire to prestigious international recognitions, such as a Michelin star.
7. You are not only a chef, but also a professor at Transylvania University, a member of the WACS jury, a consultant, a PanGastRo trainer. What motivates you the most to pass on your knowledge and passion to the younger generations?
In a field that has long been perceived as male-dominated, female chefs are increasingly asserting their role and contribution to the development of gastronomy.
As an associate professor at Transylvania University, I dedicate myself to training young people in the hope that this noble profession will receive the value and respect it deserves in society.
Over a decade and a half of experience as a member of the jury of international competitions within the WACS organization amplifies the responsibility I have and drives me to continue studying and improving, in order to be able to evaluate with objectivity and professionalism. At the same time, through advanced courses, consultancy activities and training programs, I have had the privilege of guiding numerous chefs who are just starting out.
I believe that every professional meeting and every generation of young people I work with is a source of inspiration and personal enrichment, and the fact that I can contribute to their professional development is one of the greatest satisfactions of my career.
8. In a world where the pace is fast and the pressure is high, how do you manage to maintain the balance between family life – which you have chosen to always put first – and the demands of a career of such caliber?
For me, family remains the benchmark that gives meaning and balance to my entire professional journey. Regardless of the fast pace of my profession, the support and values shared in my family provide me with the stability necessary to perform with lucidity and responsibility.
Although he doesn't embrace the same profession, the child always calls me from wherever he travels in the world and sends me photos or tells me what gastronomic experience he had or what the story was. pairingand the value he gave to the dish. He often surprises me with reservations at Michelin-starred restaurants. This excites me and fills me with energy and pleasure to go further on this beautiful path.
I believe that when you have clear values and organize your time with discipline, you manage to combine professional responsibility with essential moments spent with your loved ones.
9. If you had to choose one dish or culinary moment to represent your entire career, what would it be and why?
It is difficult to choose a single dish, because each plate tells a story and reflects a stage in my professional career. That is why I prefer to look at each culinary creation as part of a continuous evolution, in which experience, inspiration and emotion are found differently in each dish. Maybe my thoughts take me more to the Romanian dishes of the past, to the simple authentic tastes, in a modern presentation, but, regardless of the dishes, we must not lose our authenticity and values, because these are precisely what give identity and soul to the cuisine.
I don't think I can stop at a single culinary moment that represents my entire career. Every time you see the Romanian flag waving alongside over 55 other flags and you step on the podium to receive a silver or gold medal, the emotions are overwhelming and hard to describe.
Behind these moments, however, lie years of work, over 50 medals, diplomas and numerous cups won both individually and as a team. Beyond professional performances, the most valuable culinary moments are related to the people who have been close to me and supported me throughout time: my family, friends and the team I have had the privilege of working with.
Over time, I have had the honor of representing Romania as a member of the National Team, participating in numerous international gastronomic competitions. In recent years, I have been part of the Belvedere regional team, a collective formed by special people, dedicated and passionate about culinary excellence.
Over time, the team strengthened through work, trust and mutual respect, and this cohesion was naturally reflected in the results obtained. Performances were not slow to appear, confirming the fact that when there is a shared vision and team spirit, success becomes a natural consequence.
10. Looking to the future – whether we're talking about the next Olympics, projects with young people, or maybe a cookbook – what is the culinary dream that Lady Chef Cornelia Ghișoi still wants to fulfill?
Looking to the future, I want first and foremost to remain a mentor for the younger generation, to be able to pass on the accumulated experience and values of this profession. In this context, I am preparing a student to highlight this year's GastroPan exhibition. At the same time, I would like to outline another book that reflects not only recipes, but also the philosophy of gastronomy, the connection between tradition, sustainability and innovation.
Another dream is to find new solutions for the development of gastronomy, so that restaurants become more sustainable and, as much as possible, can be managed from safe and local sources. I would like to see more and more Local Gastronomic Points, which promote authentic Romanian cuisine and which manage to highlight our culinary identity in an international context.
A new world competition is coming up: the World Gastronomy Championship in Luxembourg, officially known as the RAK Porcelain Culinary World Cup 2026, which I have also had the privilege of participating in. Although such events, like the World Gastronomic Olympics, are organized once every four years, the emotions remain just as intense every time.
Even though the experience accumulated over the years provides a certain balance, each edition brings new challenges. Gastronomy is constantly evolving, and to remain competitive it is essential to connect to current trends, integrate the principles of sustainability and constantly rethink the way you build a dish or a culinary concept.
Photo source: Social Media Lady Chef Cornelia Ghișoi
Interview conducted by Gabriela Dan, Editor-in-Chief of Arta Albă
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