• Georgian Tufă is an emblematic figure in the Romanian confectionery landscape, a Pastry Chef who masterfully combines passion, precision and creativity to bring exceptional desserts to life.
Originally from Bucharest, Georgian chose Brașov as the home of his brand Sweet Dessert, city where he founded and Transylvania School, an institution dedicated to training new talents in the art of confectionery, emphasizing authenticity, quality and innovation.
With an impressive career, marked by international recognition, Georgian contributed to the success of the Romanian national team at the Stuttgart Gastronomic Olympics, obtaining two silver medals, and played an essential role in preparing the team for the Global Chef Challenge Singapore 2024.
In 2025, he was honored with the title of Best Male Pastry Chef at the Chefi De Romania Awards Gala, a confirmation of his remarkable talent and tireless dedication.
In this interview, Georgian reveals his professional path, the sources that inspire him, and his vision for the future of confectionery and education in this field.
1. For those who don't know you that well, how would you describe the man Georgian Tufă in a few words?
I am a passionate person, determined to continuously grow and attentive to details. I am curious, organized and enjoy things well done. I like to create, build, but also to share my experience with those who are just starting out. I believe in balance, honest work and constant progress.
2. What inspired you to choose this particular career and how do you keep your passion for this field alive?
My journey in gastronomy started early, but confectionery was the "click" which showed me that I could combine creativity with discipline. I was drawn to the complexity of desserts, to the way a dish can tell a story. I maintain my passion through continuous learning, competitions, collaborations and, above all, through the desire to offer people a memorable experience.
3. Why did you decide to open your business in Brașov? Being from Bucharest, didn't you consider the capital a more suitable place for this?
It was a conscious choice. Brașov has a special energy – it is a city with a receptive community, with people who appreciate quality and things made with care. It offered me the ideal space to develop a concept focused on authenticity and education. Bucharest has a lot to offer, but here I felt I could build something with a clear identity and for the long term.
4. We know that, in addition to making great desserts, you are also involved in the training of future pastry professionals. Which aspect of your career brings you the most satisfaction?
Both bring me different but equally important satisfactions. When I create desserts, I feel the joy of personal expression and the technical challenge. On the other hand, when I work with future confectioners, I feel like I am leaving something lasting behind. It is a great responsibility, but also an honor to contribute to the training of people who will carry forward the standards and passion for this field.
5. Tell us a little about the pastry school you founded. How difficult was it to open such a school?
Transilvania School started from the desire to create a space where confectionery would be taught thoroughly, applied and in a current way. It was not an easy project – it meant a lot of work, documentation, investment and the right people. But it was a natural step. I already had the experience, the desire to educate, and a team was formed around me that believed in this vision.
6. You were part of the national team that represented Romania at The Stuttgart Gastronomic Olympics, from where you returned with two silver medals. You also played an important role in preparing the national team for the Global Chef Challenge Singapore 2024, and at the Chefi De România Awards Gala 2025, you won 1st place in the Best Male Pastry Chef competition. How important are these results for you as a professional, but also for the Romanian confectionery scene?
I am grateful for each of these moments. Not only for the awards themselves, but also for the process behind them: the preparation, the team, the sacrifices. They are milestones that confirm the work done and that give visibility to our profession. For me, they are motivations to move forward, but also signals that Romania has a huge potential in confectionery and deserves an important place on the international stage.
7. How do you cope with intense work periods? What does professional Georgian Tufă do to function at maximum capacity, but also maintain his balance?
It all starts with organization, a well-knit team, and clear priorities. In busy times, I aim to stay focused and present. I find my balance in simple things – a good coffee in the morning, a short walk after a long day. And, of course, in the satisfaction of a job well done.
8. If you could go back in time, what advice would you give to a young Georgian at the beginning of his career?
I would tell him to have more confidence in himself and not be afraid to step out of his comfort zone. To make mistakes without getting discouraged, because it is from mistakes that you learn the most. And to know that patience, consistency and character weigh more than any technique. In the end, it is not just what you do that matters, but how you do it and why you do it.
Interview conducted by Gabriela Dan, Editor-in-Chief of Arta Albă
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