One of the most intriguing aspects of the consulting hospitality company is that it is always changing. I have often remarked that our customers regularly want to know “What’s new?“ Our customers, like people everywhere, are anxious to “try the next new thing”, to discover new taste sensations and to enjoy new culinary experiences. We share their “passion for foods“….
Gastrosophy focuses on “chef gastrosophers” whose specialist field is professional expertise in gastronomy and hospitality. The position these individuals occupy today has been brought about by a succession of cultural, metaphysical and technological factors.
Chef Gastrosophers have progressed the aims of gastronomy, by becoming leading figures in contemporary cuisine. They occupy positions at the apex of the modern culinary hierarchy, having demonstrated individualism, entrepreneurship and a willingness to take risks. They set the culinary pace of the hospitality industry, and have invested in the cult of personality, freely utilizing public relations and image creation techniques.
Chef gastrosophers have realized that the modern hospitality industry has a dynamic which requires the business proprietor to innovate, to create bold images and identities and to market these
2011-2012 , Lecturer at Academy “Exclusive”, Moscow, Russia
2011-2014 , Head Chef and Brand Ambassador at “Zaseka” Penza, Russia
2012 Creation and preopening at “Mr. Cezarus” Yaroslavl, Russia
Since October 2010-owner at CHEF Cezar Munteanu Consulting
Since October 2nd, 2010 Chef Rotisseur-Bailliage de Roumanie – Confrerie de la Chaine de Rotisseur
2010-Director at ANBCT-Bucharest -National Association of Chef’s and Pastries-Bucharest, Romania
Since 2010, President at “Chef Cezar- Healthy Living Stile “ Association
August 2009-October 2010, Executive Chef at “Grand Hotel Continental” 5*, Continental Hotels, Bucharest
Since 2009, June-Senior Lecturer in Gastronomy at American Hotel Academy-Brasov
October 2008 – April 2009 – Executive Chef and lecturer of THR, Bucharest, Romania
May 2003-August 2008 – Head Chef at the Romanian Embassy in United States of America, Washington DC
May 2000-December 2002 – Head Chef of Permanent Mission of Romania by OSCE and UNO, Vienna, Austria.
March 1996 – March 2000 Head Chef at the Romanian Embassy in Italy, Rome
October 1994- February 1996 Executive Chef at the Ministry of the Foreign Affairs, Bucharest, Romania
September 1993-October 1994 Romanian Ministry Defense, Protocol Department
May 1989-September 1994-Chef at S.C. Neptun-Olimp S.A.
Excellent management and organizational skills including pre-opening experience
Innovative creation of recipes with a focus on presentation
Development, planning and execution of varied menus and food production
Demonstrated ability to manage food cost and waste ratios
Development and monitoring of financial budgets
Efficient management of food and labor costs, sales, profit and inventory control
Recruitment, training, managing and inspiring multi-cultural staffs
Organization and management of schedules and work assignments
In depth knowledge of equipment and supplies
Extensive experience in catering and banquet functions
Cuisine Manager/ Certified Instructor
Continuously focus on learning new technique and enhancing my skills
Systematic working methodology
Rapid adaptability to new problem solving
Integrity & ethics
2011 “Management abilities”- S.N.S.P.A. Romania, Bucharest
2008 Training on Academy of Cuisine – Alma International – Italy, with Master Chef Iginio Massari and Master Chef Gualtiero Marchesi
2008 Training on HACCP- Academy of Cuisine – Alma International –Italy-with Giorgio Varisco
2007-2008 Management and French Cuisine on Willard Intercontinental-Washington DC-Nicholas Lagret, O’Nelly
2002 Mediterranean Cuisine-Fabio’s Restaurant-Wien, Austria
2002 Experience exchange HLA Baden, Austrian Culinary School with Dietr Kranzl and Werner Matt
1996 Italian Cuisine – Primmi Della Classe, Camponeschi-Italian Restaurant
1991 Technical School of Culinary Art, Constanta, Romania
1991 Tourism College, Mangalia, Romania
The love of food… There’s a very primal base about cooking. About food.
When people get together, sit down and enjoy a meal, it’s a moment of bliss that you don’t have to plan for, you don’t have to spend a bundle on. You can take that moment, sit down and eat and you have an experience in life that touches the depths of your soul.. it`s a love that last forever.