Technique, imagination and soul — on every plate
Fine dining, events, classes and pastry, built on 14 years in the kitchens of Romania and Italy.
Seven plates, one story
Desserts and ingredients that inspire my cooking. Touch a star, turn the plate and look closely.
Fine chocolate, glossy strawberries and chocolate shavings.
Touch a star to change the plate
My road to the plate
7 years in Italian kitchens
Two of them beside a Michelin-starred chef — refinement, discipline, excellence.
First place in Venice
Corso di Alta Ristorazione: five weeks of trials with Maestro Orlando Scaggiante, a Michelin-starred chef.
Candy Bar & Dessert Bar
A specialisation in modern confectionery.
Cook & confectioner
Two professional qualifications, both with top marks.
Head chef
Head chef specialisation and membership of the G.I.D.E. Association, a Worldchefs member.
Instructor
Qualified to train the next generation of cooks.
Vienna & Luxembourg
Luxury desserts in Vienna and the EXPOGAST Culinary World Cup with the G.I.D.E. team.
Culinary Olympics, Luxembourg
With the G.I.D.E. Association team, Anca takes part in EXPOGAST — RAK Porcelain Culinary World Cup, one of the most prestigious culinary competitions in the world.
Gallery
Next stop: your table
Tell me about your event, the dinner you dream of or your restaurant. I answer every message personally.