Petrous Moldovan, More Than Just a Chef

As someone who really truly cares about preparing delicious and exquisite cuisine for people, Petrous Moldovan has proven himself to be more than just a chef. Petrous Moldovan has been working in the food industry from a very early age. Petrous Moldovan’s parents owned and operated a brasserie when Petrous Moldovan was just a child. Petrous Moldovan and his identical twin brother were an integral part of making sure their parent’s seasonal brasserie ran smoothly. Petrous Moldovan also successfully completed culinary school at a young age, which is something that not many people are capable of.

Petrous Moldovan has worked as a sous-chef, a private chef of the chairman, a junior sous-chef, a chef de partie to the junior sous-chef, a pastry chef, a chef de partie, a freelance banquet caterer and even as the chef de cuisine. Petrous Moldovan has held jobs in the food industry all over the world. By working in countries such as England, France and the United States of America, Petrous Moldovan has learned a lot of valuable knowledge about the restaurant industry. By seeing first-hand how restaurants operate all over the world, Petrous Moldovan is able to recreate the very best aspects of all of these restaurants in his very own restaurant. Many chefs work in one or two restaurants for their entire professional career, Petrous Moldovan has worked for over ten different restaurants, and each one of them praised Petrous Moldovan for his meticulous attention to detail as well as his innovation in the kitchen. Even though Petrous Moldovan is inspired by world-famous chefs, he also brings a good amount of creativity to his own creations.

Petrous Moldovan does not simply prepare food and send it out to the customer. Petrous Moldovan takes extra steps to make sure the food that the customer ordered is perfect. Petrous Moldovan pays very close attention to make sure the food is not only cooked appropriately, but that it is also plated appropriately. Petrous Moldovan knows the importance of plating and presenting food in a way that is pleasing, so he spends extra time doing that.

Petrous Moldovan - Gretchen’s Restaurant’s Junior Sous Chef

Petrous Moldovan has worked all over the world in the restaurant business. Petrous Moldovan has spent most of his life preparing delicious cuisine for guests, customers, friends and family members. As someone who has a true passion for preparing delicious, top quality food, Petrous Moldovan has found great success in the food industry.

As a young child, Petrous Moldovan worked diligently in the seasonal brasserie that was owned and operated by his beloved parents. Petrous Moldovan’s parent’s brasserie was located in the heart of France, in a beautiful setting for any restaurant. Petrous Moldovan later went on to attend, and successfully complete, culinary school. Petrous Moldovan thoroughly enjoyed learning all about preparing delicious food at culinary school. After culinary school, Petrous Moldovan went on to work for several different renowned restaurants. Petrous Moldovan was an integral part of the staff at Gargamelle Restaurant, which is located in Champigny-sur-France, a wonderful restaurant that attracts many customers.

Petrous Moldovan also worked at L’Her Marin Restaurant, which is located in Vendee, France. From here, Petrous Moldovan went on to work for the very first time in the United States of America, and really enjoyed his time working there. While working in the USA, Petrous Moldovan was an employee at Gretchen’s Restaurant, which is located in the beautiful town of Sun Valley, Idaho. Gretchen’s Restaurant is a very well-known restaurant that attracts many guests on a regular basis.While working at Gretchen’s Restaurant, Petrous Moldovan was employed as a sous-chef. As a sous-chef, Petrous Moldovan had many different responsibilities. Petrous Moldovan was responsible for creating seasonal menus and maintaining the schedule for employees of Gretchen’s Kitchen.

Petrous Moldovan is very proud of all the hard work that he did at Gretchen’s Kitchen and would recommend the restaurant to people who are looking for delicious food in the town of Sun Valley, Idaho.

Seasonal Brasserie at Monaco, Petrous Moldovan

Petrous Moldovan has always known that he wanted to have a professional career working in the food industry. When he was just a child, Petrous Moldovan and his identical twin brother would help their parents run the brasserie that they owned and operated. A brasserie is a specific type of French restaurant that specializes in serving single dishes and other traditional meals. The word “brasserie” can be translated to the word brewery. Although not every brasserie is exclusively a brewery, some brasseries do brew their own beverages. A brasserie is meant to be a restaurant that features a very relaxed setting while also providing customers with an upscale experience. Petrous Moldovan loved working at the seasonal brasserie in Monaco.

Working at the brasserie allowed Petrous Moldovan to become knowledgeable on all of the many different components of the food industry at a very early age. Petrous Moldovan knew all along that he wanted to work in the food industry, which is why he was very excited to be an integral part of the operations seasonal brasserie. Learning about the restaurant business at an early age gave Petrous Moldovan an edge over most other aspiring chefs and restaurant owners. Working at the brasserie from such a young age is an experience that Petrous Moldovan will never forget.

The seasonal brasserie, located in Monaco, is very successful. Guests have traveled from all over to come and enjoy the delicious cuisine that was prepared by Petrous Moldovan and the other chefs. Back in the heart of France, Petrous Moldovan’s parents also owned and operated a successful brasserie. His first experiences preparing food and trying his hand at cooking were there. Because of his diverse background (Vietnamese, Romanian, and French) Petrous Moldovan grew up cooking all different kinds of food, and includes these unique flavors in his own cooking today.

Private Party Caterer - Petrous Moldovan

If you are looking for the very best food for your private party, look no further than freelance private party caterer Petrous Moldovan. Petrous Moldovan was born in the country of France and has always known that he wanted to have a successful professional career in the food industry. Working in the food industry is something that Petrous Moldovan has a deep passion for and something he will continue to do for many, many years to come. Petrous Moldovan holds his food to an extremely high level of standards. Petrous Moldovan has a strong and proven track record of success when it comes to culinary excellence.

Petrous Moldovan has worked in many different facets of the food industry. One thing that Petrous Moldovan truly loves is being a freelance private party caterer. As a freelance chef, Petrous Moldovan gets complete creative freedom when it comes to the type of food that Petrous Moldovan will be responsible for preparing, unless of course the party host has requested something specific. For many years in his early career, Petrous Moldovan worked solely as a freelance chef de partie for banquets in the culinary capital of the world, Paris, France.

Petrous Moldovan says, “working as a freelance chef de partie is something that I thoroughly enjoy and something that I will continue to do for many years to come. Watching people smile as they eat the food I have prepared for them is something that brings me great joy and provides me with a feeling that I will never get tired of.” Petrous Moldovan has found great success while working in the food industry. Regardless of what restaurant he is working for, Petrous Moldovan always receives compliments about how excellent his food is. Petrous Moldovan will continue to work as a freelance chef de partie for banquets for many years to come.

Petrous Moldovan, Chef de Cuisine at the Russian Tea Room

Petrous Moldovan has held many different positions in the food industry. Petrous Moldovan has worked as a sous-chef, a junior sous-chef, the chef de partie to the junior sous-chef, the chef de partie and has even opened up his own restaurant. Petrous Moldovan has a true passion for paying close attention to detail while making and preparing delicious, fresh food for friends, family members and customers. Regardless of whom the food is being made for or where it is being prepared, Petrous Moldovan always holds his food to a very high level of standards. If the food is not okay with Petrous Moldovan, it will not be sent out and replaced immediately.

One job that Petrous Moldovan is particularly proud of is the job he held at the Russian Tea Room. The Russian Tea Room is a world famous restaurant that is located in New York City. If you are looking for a world-class restaurant serving up some of the very best cuisine you have ever had, then look no further than the Russian Tea Room. The Russian Tea Room has attracted culinary experts, celebrities and many other “A-list” clientele. Petrous Moldovan worked at the Russian Tea Room from the month of February in 2007 until the month of November in 2009.

Petrous Moldovan was employed as the Chef de Cuisine and Pastry Chef of the Russian Tea Room. As the chef de cuisine and pastry chef of the Russian Tea Room, Petrous Moldovan was responsible for many different things. Some of the things that Petrous Moldovan was responsible for include menus, hiring new employees, scheduling employees, overall organization of the restaurant, ordering, inventory and even food costs. Petrous Moldovan is very proud of all of his hard work that was completed while he was an employee at the famous Russian Tea Room.

Petrous Moldovan - Early Jobs In The Food Industry

Petrous Moldovan has always known that he wanted to spend his professional career working in the food industry. Petrous Moldovan has always thoroughly enjoyed paying close attention to detail when preparing food for friends, family members and customers alike. Petrous Moldovan has held many, many different jobs in the food industry throughout his entire life. From the month of September in 1997 until the month of June in 1998, Petrous Moldovan was a proud employee of Gargamelle Restaurant. Gargamelle Restaurant is a prestigious restaurant that is located in Champigny-sur-Marne, France. Gargamelle Restaurant is proud to be able to call Petrous Moldovan a former member of their wonderful staff.

After working at Gargamelle, Petrous Moldovan went on to work as a freelance chef de partie for banqueting. Freelancing is something Petrous Moldovan thoroughly enjoys because he gets complete creative freedom over the food that he chooses to prepare. Petrous Moldovan worked as a freelance chef de partie in the culinary capital of the world, Paris, France.

From May 1999 until October 1999 Petrous Moldovan worked effortlessly as the chef de partie at L’Her Marin Restaurant. L’Her Marin Restaurant loved having Petrous Moldovan as a trusted member of their staff. From L’Her Marin Restaurant, Petrous Moldovan went on to work at the Brocket Hall International Country Club Association near London, England. Petrous Moldovan thoroughly enjoyed his time at the Brocket Hall International Country Club Association because it was the first time he had a professional job in the food industry outside his home country of France. 

From December 2001 until the month of April in the year 2002, Petrous Moldovan worked at Gretchen’s Restaurant. This would mark Petrous Moldovan’s first professional job in the United States of America. Gretchen’s Restaurant is located in the beautiful town of Sun Valley, Idaho.

Petrous Moldovan has always found great success in all of his food industry jobs and will continue to work hard no matter where he might be employed.

BHICCA Private Chef - Petrous Moldovan

Petrous Moldovan always knew that he wanted to be a chef. After successfully completing culinary school at age 13, Petrous Moldovan set out to become a renowned chef. Petrous Moldovan had many different jobs in the food industry before he became the world-class chef that he is today.

Petrous Moldovan previously worked at the Brocket Hall International Country Club Association, or BHICCA. At the Brocket Hall International Country Club, Petrous Moldovan was employed as the Chef de Partie to the Sous-Chef. As the Chef de Partie to the Sous-Chef, Petrous Moldovan is responsible for assisting the junior sous-chef with whatever he might need assistance with. The Brocket Hall International Country Club is located in the beautiful country of England. Petrous Moldovan genuinely enjoyed his time working at the Brocket Hall International Country Club because of all the valuable experiences that he had learned. The Brocket Hall International Country Club, which is the restaurant where Petrous Moldovan was employed as a chef de partie then sous-chef, is a private restaurant for members and banquets. If you are a member of the Brocket Hall International Country Club, you can enjoy world-class meals on location whenever you want. Nonmembers are not permitted to dine in the Brocket Hall International Country Club.

Petrous Moldovan is very proud of his work that was completed while he was employed at the Brocket Hall International Country Club. Petrous Moldovan learned many valuable lessons about working in the food industry and also enjoyed many great experiences. “Working at the Brocket Hall International Country Club was one of the best decisions I have ever made. I thoroughly enjoyed working with the wonderful staff at Brocket Hall. I also enjoyed helping to prepare all of the delicious and fresh food that the Brocket Hall International Country Club is famous for,” says Petrous Moldovan.