MEET THE CHEF – ROB POPESCU FROM THE ROYAL OAK HOTEL AND RESTAURANT #Meet the Chef

Briony Wilson
8th September 2017

How long have you been a chef?

It doesn’t seem that long but I guess it’s now been 19yrs

Who was your finest mentor?

Ciofliceanu, who was private chef to the President of Romania, Nicolae Ceaușescu; he was the first chef that I worked under and I owe him a lot.

What is the most valuable lesson you have learnt in the kitchen?

The 5 P’s, Prior Preparation Prevents Poor Performance. Push it hard every day and service should be easy and enjoyable.

Which chef do you admire most and why?

Ian Gill, he is an amazing chef and an amazing person. I am grateful to have had the pleasure of working under him.

How would you describe your style of cooking and current menu?

I enjoy classic cooking, whether that be British, French, Italian etc but presented in a modern way. For example, we do a pork loin stroganoff but the pork is rested in brine for 24hrs to keep it succulent and tender before cooking, then sliced, and the rice is wrapped in cabbage leaf parcels so you can make a simple dish look beautiful.

What do you hate most about the restaurant business?

Most people think it would be the hours, and it is I guess but really it’s being apart from my family and my kids.

What meal do you like cooking most for yourself?

Honestly, chips with dippy eggs, pure comfort food; that’s one of my mum’s dishes.

What is your favourite drink?

Espresso and lots of it but if I’m relaxing with my wife I like a glass of red wine as well.

What do you do for fun?

I must be old before my age cause its gardening or spending time with my kids doing physical activities such as swimming.

Married or single?

Married

Which team do you support?

Rugby is my sport and it has to be Leicester Tigers

Taste Cheshire are paying – where would you like to go for a meal?

Im not one for over the top, fancy for the sake of it dining so i would go for Siam Thai and Teppanyaki in Chester. It’s a nice relaxed but very social environment where you can interact with the chefs and get a great meal.

What foods are cool at the moment?

We are seeing a huge rise in Gluten Free as well as Vegan dish requests as well as the health kick products such as super foods, pulses, lentils etc.

Who is making it happen in the industry at the moment?

I would have to say Jo Wicks, he has had a fantastic rise and seems to be everywhere encouraging simple but good eating.

Three favourite films

• The God Father
• Fiddler On The Roof
• Chef

Twitter or Facebook?

Facebook every time, I have too much to say for Twitter

How long do you see yourself being a chef?

Until I am old enough for a bus pass

What’s the secret to a restaurant dish?

Over deliver on the guests expectations. Keep it simple and get it bang on.

What annoys you most when you go out for a meal?

Simple dishes done wrong and without care.