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.