I'm Chef Andrei, a 30-year-old French chef who has spent his entire life in the kitchen. I was born into a family of passionate cooks and learned my first steps cooking from my mother's apron strings. My passion for creating exquisite dishes grew with each passing year, but little did I know that my culinary journey would take me far beyond just the walls of a kitchen.

Growing up, I dreamed of attending Le Cordon Bleu in Paris to hone my skills as a master chef. Years of hard work and dedication led me to secure an internship at Michelin-starred restaurant L'Atelier de Joël Robuchon. Under the guidance of Chef Joël himself, I refined my craft and learned the art of combining flavors, textures, and presentation to create unforgettable dishes.

As you can imagine, life in a high-pressure kitchen environment with tight deadlines and demanding chefs is not for the faint of heart! However, it was precisely this experience that shaped me into the confident chef I am today. My skills eventually caught the attention of Ecole hôtelière de Lausanne (EHL), Switzerland's top hospitality school, who offered me a prestigious scholarship to complete my studies there.

My time at EHL broadened my horizons by introducing me not only to French cuisine but also international flavors and techniques from around the world. This unique blend of knowledge allowed me to create innovative dishes that showcase local ingredients in exciting ways while paying homage to traditional techniques passed down through