When I was a child, the kitchen was the heart of everything. It was where the laughter echoed, where the smells lingered in your soul: the slow simmering of soup on the stove, freshly baked bread coming out of the oven, and the moment when the whole family sat down at the table. Back then, I didn’t know what it meant to be a chef, but I felt that food had the power to bring people together and create lasting memories.
My journey to Fragment, the restaurant I lead today, began with simple things. At 15, I was peeling potatoes in my sister’s restaurant kitchen. I didn’t know much, but I was curious and had an unstoppable desire to learn. My experiences in restaurants like Kupaj and Pastel taught me that cooking isn’t just about food – it’s about storytelling, about putting your heart into every plate.
What Does Fragment Mean to Me?
For me, Fragment is more than just a restaurant. It’s a place where I bring memories to life, where tradition meets innovation. I love taking ingredients that might seem ordinary – like radishes, parsnips, or apples – and transforming them into something extraordinary.
Take, for instance, the charcoal-roasted radish, served with parsnip purée, green apple mustard, yeast chips, and mushroom consommé. Or the wild mushroom parfait, with green apple segments and thyme powder – a dish inspired by my walks in the forests around Cluj. Everything we serve has a story, whether it’s about local ingredients or my own childhood memories.
Romanian Cuisine, Reimagined
I often hear people say, “Romanian cuisine is just soups, cabbage rolls, and grilled sausages.” I believe it’s so much more than that. I grew up with traditional recipes, authentic flavors, and food made with heart. To me, they’re not just a heritage – they’re a source of inspiration. Our culinary traditions have the potential to be reinterpreted, to feel contemporary, even sophisticated.
At Fragment, we aim to show that Romanian cuisine can be elegant and creative without losing its authenticity. It’s not about reinventing everything but about seeing things through a different lens.
What’s Next?
One of my dreams is to travel more and work in kitchens around the world. I believe every culture has something unique to offer – whether it’s new techniques, their respect for ingredients, or the way they tell stories through food.
What I want is to take these influences and bring them into Romanian cuisine while preserving the authentic essence of our dishes.
Beyond that, I want to develop a series of workshops and tastings to bring people closer to the kitchen – to help them understand where ingredients come from, how they transform, and how they can become part of an authentic experience. Fragment gives me the space to explore, experiment, and learn alongside my team, and that drives me to always want more.
I invite you to visit us, to share stories about food, tradition, and the future. And most of all, I hope you’ll enjoy a meal that stays with you long after you’ve left.
With warmth,
Radu
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