reality on a plate is a new publishing feature series that, in response to member requests, allows individuals to dive deeper into the experiences of others before attending our events, fostering a sense of familiarity and connection.
background & inspiration/ daily life & work environment
Alinz grew up in a family where craftsmanship, creativity, and meaningful connections were celebrated, which fueled her passion for jewelry. In 2014, Alinz founded IMALINZ Fine Jewelry, which quickly gained global recognition with its debut collection. She draws inspiration from her family’s everyday lives, the people they encounter, their memories, and travels, all of which are translated into her pieces.
She is also deeply passionate about bringing people together and sharing experiences. This led her to co-found WHAT IF THINGS GO WELL, a project focused on fostering connection through shared meals. As Creative Director, she plays a key role in shaping the direction of both projects, blending creativity with community-driven initiatives.
Her daily life is an exciting mix of designing, curating collections, collaborating and training with master-jewellers, and engaging with clients. Alinz thrives in a studio set amidst nature, a space that reflects her creative process. Her workday often involves sketching new designs, overseeing the production process, and collaborating with her team to bring her vision to life.
what’s your morning routine? For the past 13 years, I’ve woken up when our daughter does—usually around 6:30 AM during the school week. I start by pouring her a bowl of All Good Chocolate Cereals or preparing a piece of bread from Plain Plaisir with butter and marmalade. Then, I boil some water and pour it into my mug with a spoonful of lemon preserve paste to sip on. While I stand at the stove, I apply The Moisturizing Mask by La Mer, the hydrating facial. This is a cult product for a good reason. Oh, and I play the songs I shared with 'the love of my life' the day before, or the moods he shared with me while I was asleep. I try to dance, or at the very least, get in some stretches. Shortly after, Alex wakes up and our daughter leaves for school. We always make some jokes and say goodbye. We drink coffee together, make a plan for the day, and then I either cross the street to the 7:30 yoga class at Altar or do an hour of online Pilates.
what did you eat growing up? I am Romanian, but my great-grandfather on my dad's side was raised in Greece. I grew up enjoying a mix of cuisines from both cultures, each of which is very passionate about food and family. My entire family cooked when I was growing up, and each of them did so in this beautiful, intuitive way : moussaka, souvlaki, tzatziki, spanakopita, cabbage rolls stuffed with a mix of rice, pork, and herbs (often served with sour cream and polenta), pickles, greek salad, and desserts like sweet, yeasted bread filled with a mix of walnuts and cocoa or romanian-style crepes with jam, or loukoumades served with honey.
how is food connected to your ancestry and cultural heritage? Nutrition was central to my upbringing. Growing up, I believed the plants in our garden were mystical beings, creating potions and remedies for our well-being. My family always valued healing from within, focusing on restoring balance from the inside out.
you've lived in plymouth, bristol, london, new york, and now between retezat national park and bucharest. what is your relationship to the food of each culture like, and how has it changed as you've moved between places?
Living in Plymouth, I developed a love for hearty British dishes like roast dinners. Bristol’s focus on sustainability introduced me to vibrant, local food. In London, I embraced its multicultural scene, especially Indian curries. New York’s fast pace taught me to appreciate everything from street food to fine dining. Now, between Retezat National Park and Bucharest, I’ve developed a taste for Romanian dishes made with fresh, local ingredients. My relationship with food has evolved from convenience to a deeper appreciation for seasonal, locally sourced flavors.
where do you shop for your ingredients and what’s your strategy? During the spring and summer, I love going to the Obor Farmer's Market to get most of our veggies. I usually head to 'Raionul de Peste'. For meat, I order online from a supplier offering 100% Grass-Fed Angus beef, including bone broth and tallow, which they deliver via a specialized courier. I also order the rest of our groceries from Freshful for home delivery. As much as I enjoy browsing grocery stores and picking out my items, this has become a convenient time-saving solution. For snacks, I shop at Ototo - Amzei.
who do you typically eat with? If I am on set, I eat with my team. If I am at home, I have lunch and dinner with my daughter and my partner, depending on their schedule. Even if it's a simple meal, we always light the candles from Radu Abraham and play music. When I'm out, I love having meals with a table full of friends. We also travel to Paris once a month to have dinner with my sister-in-law.
what’s always in your fridge and cupboard? Soy milk, 'Nature's Promise' yogurt, artichokes, seaweed, orange juice, fresh fruit grapes, and clementines, rice, chili crunch, and a variety of flavored oils and balsamic vinegars. I’m especially fond of flavored oils—they’re such an easy way to elevate any dish. Whether it’s garlic, chili, or lemon-infused oil, just a drizzle can add a whole new layer of flavor. They’re even simple but delicious on sourdough bread. I also keep goat cheese, carrots, limes, apples, sardines, and olives on hand. These ingredients are versatile, healthy, and make it easy to put together quick, flavorful meals.
essential cookbooks? EAT. COOK. L.A. by Aleksandra Crapanzano, recipes pulled from the city's best restaurants but retooled for the home cook; The Joy of Cooking by Irma S. Rombauer, a classic that balances ease and deliciousness.
favorite restaurants and spots for take-out? Hushimo, Ni Shibo, Beans & Dots, Grano, Maison des Arts, Pizza Centrale, Fratellini for breakfast, Balls, Papilla, NOUA by Chef Alex Petricean (which focuses on zero waste), Gyros Thessalonikis for those late-night cravings, Casa Doina, Da Giulio, Primus.. And for dessert, I would always choose the eclairs made by the lovely old ladies from Pensiunea Retezat—I'm sure some of you know exactly what I mean. I also want to try Millo 6 and (oh)Caramelle.
header photo by Ruuca, all images provided by Alinz, edited by WITGW
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