Chef Daniel Grosu, with over 10 years of extensive culinary experience, has gained valuable knowledge working at several distinguished hotels and restaurants, 4 red star restaurants, recognized with 3AA Rosettes, the equivalent of a Michelin star. As Chef Owner in Timisoara, he owns and operates two locations, Mistyk Brasserie and Paso Local Cuisine.

His culinary philosophy is combined with the idea that simplifying things brings beauty to dishes. In designing each dish, he conveys emotions, seeing each ingredient as an opportunity to communicate affection and gratitude. Learning from his mentors, he discovered that a passion for cooking means listening, understanding the properties of ingredients and combining them harmoniously, creating memorable dining experiences.

Although he doesn’t boast titles or medals, his pride comes from the happiness of his guests. More than any formal recognition, for him the authenticity and joy on the faces of those who taste his dishes are the most valuable rewards. So he shares his knowledge with young people eager to learn, encouraging them to discover their passion and express their feelings through the culinary arts.