Chef Cristian Nasturica

I started as a chef very little since 13,

At 14 I did a internship at Le Louis XV-Alain Ducasse and I fall in love with high quality food,

Since then I worked in different restaurants all over Italy and at the same time finishing the hospitality school in Milano.

After completing all my studies, during lockdown I moved in Uk it was not easy but after lots of time researching the best opportunities for me I joined Terroir a little restaurant down in Bournemouth in Dorset, sustainability was the heart of the restaurant accomplished with hunting, fishing, foreging and cooking over fire there I refined all my skills tearing all sorts of animals, butchering them all and use every single part.

Currently I’m working at The Fat Duck of Heston Blumental in Bray,

Is been an amazing adventure learning all the sience that goes in to the food to create and stimulate all our senses getting the perfection that I always wanted.

Now I’m looking for new experiences full time or to fill up my free time.