We believe that collaboration, fluidity and the joy of sharing food and ideas are important and essential values in building a culinary culture. That is why, beside the in-house team, we are passionate about scouting, selecting and inviting Guest Chefs that share our same values. They cook interesting food and have something worth sharing with the Société Gourmet community. 

 

 

Sanaz Zahedfar
Sanaz ZahedfarResident Chef
A rather unusual presence in the professional kitchen, Sanaz is a modern artist creating a soulful experience in your plate. As delicate as she might seem, leading from the position of Sous Chef won her the respect of her team by the power of example, professionalism and generosity. She comes from Iran, cooks since she was 8 years old, studied at the University of Chemistry in Teheran and acted as a chemistry teacher before she became a professional chef. She is also a hobby painter and sculptor. Her cooking style is a blend of balance, technique, taste, spices, Persian nostalgia and artistic expression.
Sanaz joined the SG team in 2017 as a resident chef and caters for our team events, private dinning and parties. We and our guest love her genuine and warm character that makes everyone feel like home.
Thomas Huit
Thomas HuitGuest Pastry Chef
He is working in the restaurant business since 16 years old, starting with a 2 year professional school preparation and acquiring the professional certificate (BEP Hotellerie Restauration). Meanwhile working in France at restaurant L’Esturgeon (1 Michelin star). He experienced all of a restaurant’s sections to upscale brasserie (La Defense, Paris) and hotel pastry section (Concorde La Fayatte). He then returned for another 3 years of study and continued working this time in catering at Dalloyau. He was chef-de-partie in charge of pastry and desserts at Le Paris, Hotel Lutetia (1 Michelin star). His journey brought him to the Sheraton Hotel Bucharest as Executive Pastry Chef following the same position at One and Only The Palm Dubai. Thomas returned to Romania and is in charge of the pastry lab at Arc Bakery.
Thomas’s workshops for Société Gourmet have a very well defined concept: delicious and easy to make at home desserts for busy and refined people.
Ana Consulea
Ana ConsuleaGuest Pastry Chef
Ana graduated the French pastry school of Montbeliard under the guidance of master Eric Vergne.

She returned to Romania to make a difference for her family business and open new sweet perpectives with ZEXE Cofeturi. When feeling prepared, she opened her own business: ZEXE Braserie – an ambitious project that wants to continue and reinvent the Romanian inter-war pastry.
Ana has the techniques and knowledge that a great French school offers but she also has something very special: a deep respect for her chosen profession and an admirable personal modesty. Her workshops at Société Gourmet bring fine pastry to a passionate audience and translate professional know-how to home amateurs.

Just Benayache
Just BenayacheGuest Chef
Chef Just Benayache is born in Paris and raised in Monton, the south of France – area that inspired his cooking style. He has more than 35 years of professional experience starting in Nice at Baulieu sur Mer Casino. But his career truly starts in Holland together with Henck Savelberg, ascending from ‘chef de partie’ to ‘sous chef’ and reaching together 2 Michelin stars.

After 6 years he returns on the Ivory Coast at Carlton Hotel in Cannes and Cap Estel from Eze. Ice then completes his skills for two years in a bakery-pattiserie-chocolaterie. He moves to Romania in 2004 founding his family business named after his wife ‘Les Saveurs d’Yveline’ that produces fine artisan delights. Just’s classes for Société Gourmet teach the classic French fundamental techniques.

Carmen Pop
Carmen PopGuest Baker
She followed cooking school in Bucharest, in her opinion ‘ a bad joke’. She then accomplished the „Cuisine & Culture” program at Institute Paul Bocuse in Lyon, an intensive bakery and pastry program in Barcelona, a perfecting in baking class in Madrid and did practice work in Abruzzo, Italy.
She has an unshakable calm and is a very generous and patient teacher.
‘For me, making bread, kneading the dough, fermentation and baking the bread, have a therapeutical effect. Somewhere in our ancestral memory, women were baking bread for their families and gathered everyone around the table. I am an amateur baker that makes artisanal sour dough bread.’ Carmen’s workshops for Société Gourmet are sourdough bread making, focaccia and ciabatta classes. You can find he at her own recently opened bakery (Flour Power).
Cristian Dăscăleanu
Cristian DăscăleanuGuest Chef
‘ I traveled from east to west and north to south, my gastronomic curiosity has taken me on the Aegean Islands till reaching north of Norway, from the heart of London to south of Italy and from north of Portugal to Ukraine’s capital. I lived in different countries with different cultures, traditions and different people.
What is most important to me is not the restaurants that I worked for but the chefs i worked with and influenced me by their character: George Toma, Jose Azevedo, Magnus Ek, Shane Hughes, John Nocita etc. Besides these great chefs, many of them with Michelin stars, there are some other many other ordinary people that left a mark: the goats shepherd from the mountains of Crete, the Sami population, the reindeers shepherd, the shell hunters from the waters of the polar circle, the people raising black hogs in the south of Italy, the amateur wine producers from Portugal and the Albanian olive harvesters.
Now I travel within Romania in order to build my own culinary identity and discover the people, the stories, tastes and ingredients that are ignored of their great value. I am a firm follower of the slow food concept, nordic cuisine, preserving methods, curing and prefer getting my ingredients from nature or farmers.’
Vova (Vladimir Curnic)
Vova (Vladimir Curnic)Guest Chef
He is one of the most appreciated masters of Japanese cuisine in Romania, Executive Chef of Yoshi Sushi & Teppanyaki restaurant in Bucharest. Coming from the Republic of Moldova, Chef Vova has been long time in love with the Japanese traditions and cooking, pursuing it ever since the year 2003 after graduating professional cooking school. Chef Vova’s classes for Société Gourmet are designed to bring quality essential ingredients of the Japanese kitchen that are less accessible for the usual consumer and showcase techniques and dishes easy to replicate at home.
Madina Zhumadilova
Madina ZhumadilovaGuest Pastry Chef
Madina Zhumadilova is an international pastry consultant and instructor. She started her pastry career in 2012 after quitting Diplomatic job and switching to early morning baker-assistant shifts at the local bakery in Almaty, Kazakhstan and pursuing her Pastry diploma simultaneously.
Since then Madina has founded a catering business in Astana, Kazakhstan and taught numerous Pastry Art Master-classes in Russia, Kazakhstan, Republic of Moldova, Romania, Germany and USA. Her main areas of teaching are Modern French Mousse Desserts and Classic Russian Cakes.
She assisted renowned Pastry Chefs: Antonio Bachour, Amaury Guichon, Nina Tarasova, Richard Hawke, Ksenia Penkina during their classes in Romania.
Madina holds a Bachelor of Science Degree from the George Washington University, USA; a Pastry Degree from Credo College, Kazakhstan; and a Pastry Diploma from ICEP Hotel School.
She believes that her unique vision towards Pastry Art was influenced by numerous cultures and cuisines, previous diplomatic career, traveling the word and an ability to think outside the “kitchen box.”
Julius Gutierrez
Julius GutierrezGuest Chef
Julius Gutierrez comes from the Philippines and he is a teppanyaki Chef specialised in Filipino and warm Japanese kitchen. His classes for Société Gourmet are designed as an introduction to authentic Filipino cooking and Asian kitchens.