Romania has chosen its first team to compete in the prestigious Bocuse d\u2019Or Europe culinary competition, marking the country\u2019s official entry into the global Bocuse d\u2019Or circuit. Chef Vasilic\u0103 Bejenaru, together with coach Liviu Preda and commis Andrei Fabian Lupoi, won the inaugural National Selection held last week in Bra\u0219ov.<\/p>\n
The team will represent Romania at Bocuse d\u2019Or Europe 2026, scheduled for March in Marseille. Their performance impressed an international jury of renowned chefs and earned them two special awards: Best Platter and Best Commis, the latter awarded to Andrei Fabian Lupoi, the youngest competitor in the event.<\/p>\n
Vasilic\u0103 Bejenaru, Executive Chef at Kronwell Hotel Bra\u0219ov and a medalist at the 2024 IKA Culinary Olympics, led the team through nearly six hours of continuous cooking. Coach Liviu Preda, who has more than 30 years of international experience, guided the strategy, while commis Lupoi supported the preparation and presentation of the dishes.<\/p>\n
\u201cI am deeply grateful to all my colleagues and, above all, to my family. Honestly, I didn\u2019t want anything more from this competition than to show, together with all those who competed, that great things can be achieved in Romania. I knew it would be difficult, but we worked tirelessly, and we will continue to work even harder,\u201d said Chef Vasilic\u0103 Bejenaru.<\/p>\n
Second place in the national selection went to the team led by Chef Bogdan Cozma of Black Barn Restaurant in Z\u0103rne\u0219ti. The team was coached by Dadiana Munteanu, a double medalist in international competitions, with commis Miron Andrei Nicolae, Head Chef at D.A.R Events in Boto\u0219ani.<\/p>\n
Third place was awarded to the team of Chef Emanuel Mocan, one of Romania\u2019s most decorated young chefs. The team included coach Drago\u0219 Bercea and commis Alexia Stan, a Culinary Business Management graduate from Manchester Metropolitan University and sous-chef at One Soul Bra\u0219ov. The team also received the Special Award for Best Plate.<\/p>\n
Chef Cezar Munteanu, President of ANBCT (National Association of Chefs and Pastry Chefs in Tourism) Romania and organizer of the national competition, said the event marked an important moment for Romanian gastronomy, noting the determination and emotion he witnessed among the competing teams.<\/p>\n
The competition was judged by an international panel that included chefs with Michelin distinctions, Green Star recognitions, and experience in global culinary contests. Jury members included Svetlana Ri\u0161kova, who served as president, Gianluca Tomasi, Frank Widmann, Istv\u00e1n Veres, Henrik Sebok CMC, George Cr\u0103ciun, Nico Lontras, Joseph Hadad, Alex Iacob, and Peter Bartosz.<\/p>\n
An honorary jury representing Selgros Romania, METRO Romania, and Balvanyos Resort also participated, expressing support for Romania\u2019s entry into the Bocuse d\u2019Or network.<\/p>\n
irina.marica@romania-insider.com<\/p>\n
(Photo source: the organizers)<\/p>","protected":false},"excerpt":{"rendered":"
Romania has chosen its first team to compete in the prestigious Bocuse d\u2019Or Europe culinary competition, marking the country\u2019s official entry into the global Bocuse d\u2019Or circuit. Chef Vasilic\u0103 Bejenaru, together with coach Liviu Preda and commis Andrei Fabian Lupoi, won the inaugural National Selection held last week in Bra\u0219ov. The team will represent Romania […]<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7948","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts\/7948","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7948"}],"version-history":[{"count":0,"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts\/7948\/revisions"}],"wp:attachment":[{"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}