About the chef
The Chef Behind the Experience
Executive chef, private chef, and the person who will be standing in your kitchen.
I am Alexandru Frîncu. I have spent more than eleven years in professional kitchens across Europe, working through every station before taking the pass as executive chef. Mediterranean and Italian cooking shaped my technique; modern European practice shaped the way I organise a service.
Private dining is where those two things meet. There is no brigade and no safety net — the menu is written for your table, prepared in a kitchen I have never seen before, and served by the person who cooked it. I prefer it that way. It keeps the standard personal.
My work is built on three habits: buying in season, cooking precisely, and finishing a plate as if it were the only one leaving the kitchen. Everything else — the menu, the timing, the table — we decide together before the evening begins.
“Cooking, for me, is about performance and consistency.”
How I work
We start with a conversation: the occasion, the guests, the room, the budget and anything the table cannot eat. From there I write a menu, cost it honestly and confirm it with you in writing. On the day I arrive with the ingredients, work to your schedule, serve each course at the table and leave the kitchen as I found it.
What stays constant
Discipline
Eleven years at service teach timing, consistency and calm under pressure.
Seasonality
Menus are written around what is good that week, not what is convenient.
Discretion
Your home, your guests and your evening stay yours. I work quietly and keep it that way.
Let us begin with a conversation.
Tell me about the occasion and I will tell you honestly what is possible.