Adrian-Gabriel Vaida

• Founded and managed a restaurant for one and a half year, combining culinary creativity with entrepreneurial leadership.
• Streamlined kitchen operations to reduce preparation times while upholding quality standards
• Oversaw supplier relationships, inventory management, and cost control to maintain profitability.
• Supervised and trained kitchen staff, ensuring consistent standards and smooth service.

• Designed and executed personalized tasting menus inspired by Michelin-star standards.
• Created multi-course menus (6–10 courses) with carefully curated wine pairings.
• Trained and mentored junior chefs, elevating their culinary skills and performance levels.

• Gained hands-on experience in a modern French-international restaurant.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

I have always been passionate about Japanese cuisine, so I sought the opportunity to train in a Michelin-starred restaurant to learn advanced techniques from this culinary tradition.

• Maintained well-organized mise en place to keep work consistent.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.

Culinary Internship – Restaurant of Chef Denny Imbroisi (renowned Italian chef)

• Completed a practical internship as part of university training in culinary arts.
• Practiced and refined a wide range of authentic Italian recipes.
• Strengthened teamwork, time management, and culinary execution under the guidance of professional chefs.

• Ensured cleanliness and organization of catering equipment.
• Delivered meals and supported event logistics.
• Crafted exciting catering options for clients.
• Conceptualized menus to account for dietary restrictions, food allergies and personal requests.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• My first experience in a professional Italian restaurant

• Developed vegetables-cutting knife skill
• Prepared and served various food items in fast-paced .