Reality on a Plate with Flaviu Mureșan

Oct 16

5 min read

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.

Chef at L’Atelier, Epoque Hotel, Bucharest — we get to know Flaviu through the childhood flavours that shaped him, what’s always in his fridge, his everyday rituals and inspirations, the way he cooks when no one is watching — and life as a newly minted husband.

tell us about your background — where you grew up, what food looked like in your home, and the memories that shaped who you are today

I was born and raised in Cluj and spent much of my childhood at my grandparents’ house. Looking back, those years probably shaped my palate more than I realised at the time. I still remember my grandmother’s homemade pasta with sautéed cabbage and plenty of black pepper. Nothing complicated, just something she would make whenever I stayed with her.

what does your morning routine look like, from the moment you wake up until you enter the kitchen

A walk through Cișmigiu on my way to the gym, coffee, then a quick look at the day's deliveries and notes before getting started.

breakfast at home, at the restaurant, or just coffee

Usually just coffee. Maybe a croissant.

what's always in your fridge and cupboard at home

Seaweed, red miso, dried shiitake, sushi rice and anchovies. A little Tokyo corner shop with a Mediterranean accent.

what's your food shopping strategy when you're shopping for yourself — list, instinct, season, or whatever looks best that day

The season makes the list. Inspiration usually changes it.

a meal that stayed with you for the company as much as the food

Piazza Duomo with my wife, this April. One of those meals you remember for everything around the table, not just what was on it.

when you cook at home, what's usually on — music, a podcast, something playing in the background, or silence

My wife and I spend a lot of time together in the kitchen. We cook, talk, make plans. Most of the time, the conversation is the soundtrack.

what do you cook when you have people over

A whole fish in the oven, grilled artichokes, roasted vegetable salad. Plenty of basil and really good olive oil.

a table you always go back to — a restaurant or bar, in Bucharest or anywhere in the world

In Bucharest: Shu You, MAT, Smash Baby, Ceșme and Serafim.

In Paris: Kodawari, Takuto and Costes.

what's something you're very particular about when it comes to food

Respecting the ingredient. If it arrives in perfect condition, my job is not to ruin it.

you've cooked in Berlin and Venice before coming back to Bucharest. What did each city teach you that is still present in the way you cook today

Venice taught me to respect ingredients and tradition. Berlin taught me to think freely and experiment. One taught me the rules, the other taught me which ones were worth breaking.

after working abroad, what brought you back to Romania

I wanted to build something here rather than spend my career cooking in someone else's city. Romanian gastronomy is still finding its voice, and I'd rather be part of that story than watch it happen from somewhere else.

when you start creating a new dish, what comes first — an ingredient, a memory, a place, a technique, or simply something you want to eat

Usually a seasonal ingredient or something I've seen in a work of art. I like dishes that have a story behind them, something beyond what's on the plate.

what Romanian ingredient do you think deserves much more attention

Cabbage. Maybe it's the Transylvanian in me, but I think we underestimate it.

and what ingredient will you never get tired of cooking with

Garlic and parsley. Always.

what's the first thing you check when you enter your kitchen

The team's mood. You can usually taste it in the food.

how do you lead a kitchen when the pressure is high

Stay calm, give clear directions. Shouting has never improved a sauce.

what do you look for in a young cook beyond technical skill

Character. You can teach someone how to cook. It's much harder to teach them how to be a good person.

who are the people who have stayed close throughout your career — the chefs, mentors, colleagues or friends who shaped you, challenged you or simply made the journey better

Nicolae Lica, Executive Chef at the JW Marriott, had a big influence on me early in my career. Later, it was Paul Oppenkamp, who ran The Artist and is also my godfather. Both shaped the way I think about cooking, but also about the kind of chef I want to be.

you regularly cook alongside guest chefs. What have you learned from sharing your own kitchen with someone who has a completely different language on the plate

There's always something to learn from someone who approaches food differently. I love having guest chefs in the kitchen. We might have different styles, but in the end, we're all trying to do the same thing: give people a meal they'll remember.

besides joining us as the chef for our next WHAT IF. AMORE MIO at SSAB Flagship Store

in Dorobanți

,where can people find you and experience your cooking on a regular day

At L'Atelier, inside Epoque Hotel in Bucharest. The menu is rooted in tradition, with a lot of attention to what's in season.

fermentation, slow infusions and house-made kombucha are part of the L'Atelier kitchen. Is there a technique you're particularly obsessed with right now

Fermentation, especially at this time of year. Autumn is pickling season in Romania, after all. We're currently working with fermented ingredients in one of our dishes and using a tea infusion to make a dressing.

after spending an entire day around fine dining, what do you actually want to eat when you get home

A ham and cheese sandwich. Pickles, mayo. Nothing fancy.

your ultimate comfort food — preferably something you didn't cook yourself

Ramen. Anytime, anywhere.

a chef whose work you always pay attention to

Arnaud Donckele at Plénitude in Paris.

what's the most worn thing in your wardrobe

My camel-coloured wool overshirt.

what's always in your pockets or bag

Crumpled receipts. The inevitable consequence of buying too many ingredients.

what's something slightly questionable that you secretly love

Insula Iubirii. Not even secretly, to be honest.