Once upon a time there was a girl...
From a small village in Romania who dreamed of innovating the world of cooking and doing her job as a Chef with responsibility: nourishing and making people happy, not only with taste but also by giving Wellbeing. That girl was me and after 30 years of continuous research I can proudly say that I succeeded!
MY STORY.
My love for Italian cuisine
30
Years of career
I continue to study and work to make each of my recipes healthy and tasty.
+20000
Satisfied customers and students
To have chosen my services, tasted my dishes and attended my classes, from neighbors to large companies and institutions.
+25
Certifications obtained
From ALMA to Cucina Evolution Academy, I have obtained numerous Certifications over the years.
OPENING THE DRAWER OF MEMORIES
Star Dating
The encounters that allowed me to have all the knowledge I have now and have been fundamental throughout my career: from meeting Gualtiero Marchesi to Massimo Bottura to the most famous Star Chefs of France, Spain and the United States.
MY MOTTO
Eat right and always smile
My goal is to give you unique sensory experiences, to satisfy your 10,000 taste buds, to give you awareness of what you put on your plate, with recipes that combine taste, wellness, tradition and innovation. After all, it was already written in destiny, not by chance my parents named me Dorina, which means "gift" in Greek.
DIPLOMA HARVARD MEDICAL SCHOOL
Specializing in Health and Wellness Food
From the ALMA Academy, which I attended for two years, to the Diploma in Health and Wellness at Harvard Medical School and a Master's degree in Culinary Nutrition, from direct experience in the kitchen to direct contact with Star Chefs and world champions, to continuous scientific and culinary updates, continuing education is at the core of all my work.
MY CERTIFICATES
From ALMA to Harvard Medical School
MY EXPERIENCES
The stages of my life
October 1969Anew inhabitant in the world
I was born in a small mountain village in Romania to a family of restaurateurs. My father hoped I would not be a cook like him but become an artist. Let's say I did become one, though at the stove.July 1987HighSchool Diploma
I graduate from Art High School, choosing the major in Philology and Art History.August 1993Arrivalin Italy
After other experiences abroad, I finally arrived in Italy. It felt like a wonderland, it felt like a dream to be able to visit Florence. Everything sparkled and I immediately decided to learn Italian well.2003/2007Universityof Siena
Certification of Italian as a foreign language.2003ATI/IAL/ER/CFPNazarene - Fond. OMAL-AECA
Food service worker qualification, European level 2.February 2004 - July 2005Helpcook
Third level at Trattoria "Il Torchio," Montecchio (RE)September 2005 - June 2006Cook
Third level at Trattoria "Lago di Gruma," Campegine (RE).2006/2008Specialization Courses- ALMA
I have specialized in four Courses of Excellence for professional chefs at the ALMA Academy of Cuisine in Colorno founded by Gualtiero Marchesi.October 2006 - July 2007Consultantand training
Collaboration with Serramazzoni Hotel School.January 2007 - June 2007Consultant
Coordination and organization of catering and receptive activities related to the operation of convention and bar-cafe at "The School of Serra Caffè" in Reggio Emilia and "Europa Soc. Coop" in Modena.July 2007 - December 2008Cook
Third level at Bar Giove - Tavola Calda in Reggio Emilia.September 2008 - November 2019Lecturer
Cooking lectures of various editions of the Course "Addetto alla ristorazione" at IAL of Parma in collaboration with IAL of Emilia-Romagna.Summer season 2008/2010Chiefcook
At the Hotel Fontanaleccio on Elba Island.February 2010 - March 2010Lecturer- Catholic University
Lecturer in cooking at the Sacred Heart Catholic University of Piacenza.2010Doctor
Cooking class for FIBA Cisl Reggio Emilia.April 2012 - May 2012Doctor
Cooking course on food intolerances and fat management in nutrition, collaboration with the AUSL of Reggio Emilia and Scandiano Service and Hygiene.October 2012 - To date (2023)Lecturer
"Meal production and distribution" course at Form Modena.2013Cook
Second level at "Baraonda" diner, Reggio Emilia.2013Cook
Second level at Dish Restaurant in Reggio Emilia.April 2014 - May 2014Doctor
Cooking course on food intolerances and fat management in nutrition, collaboration with AUSL of Reggio Emilia at Viano and Castellarano, Service and Hygiene.2014Cook
At Vogue Cafe Srl in Reggio Emilia.2014ShowCooking Time
At the Bridal Fair, Parma exhibition center.January 2014 - 2018Consultant
Collaboration with the fish restaurant "Osteria del liffo" in Sassuolo (MO).2015 - To date (2023)Lecturer
Cooking and "finger food" courses, vegan and vegetarian cooking at Confesercenti of Parma.2015Cook
At bar, diner, "San Diego" in Reggio Emilia.2015 - To date (2023)Lecturer
Catering area courses: vegan cooking, basic cooking techniques, fresh pasta, seafood cooking, gastronomy, finger food, wellness cooking. Lecturer of food commodities in SAB trade and administration courses and apprenticeship courses at CESCOT in Reggio Emilia.2015 - 2019Cook
At camp "Over the Wall" CISV Montecchio, Reggio Emilia and Nonantola (MO).2015 - 2020Consultant
Catering area consultancy at Funny Catering Montecavolo, Reggio Emilia.2015 - 2018Doctor
Professional refresher course for cooks at ISCOMER and seminars catering area - Reggio Emilia and Parma headquarters.2017-2018Chefat home for Mario Biondi
I had the pleasure of being the Chef for singer Mario Biondi's New Year's Eve and birthday party.February 2018Chef- Doge's Ball
I worked on the Staff of Star Chef Luca Marchini for the Doge's Ball in Venice.2018/2019Diplomain Culinary Nutrition
I attended the Master's in Culinary Nutrition at the Academy Cucina Evolution becoming the first Romanian woman in Europe to specialize in Culinary Nutrition.February 2018 - March 2018Lecturer
Lecturing in the catering area for the company LEN SOC Coop.May 2018 - June 2018Doctor
Catering area in the Course "Basic Cooking Techniques" for the training organization PERFORMARE.2018Consultantand catering
At Ente Fiera Bologna - CERSAIE event - and organization of catering events at the Parma StadiumOctober 2018Eventfor Ferragamo
Finger food preparation for event in Cannes (France) for Salvatore Ferragamo, working with Michelin-starred Chef Luca Marchini.2019 - To date (2023)Lecturer
Participation in events and lectures with the Parma-based Accademia Cucina Evolution.November 2019Chefsfor Farnesina.
Participation as Chef at the Italian Gastronomy Week in the World in Dijon (France). Event organized by the Farnesina and the Italian Consulate in Paris.December 2019ChefAmbassador of Italian Cuisine in Paris
Participation as a chef in the conference of Italian and French women chefs in the world. Event organized by the Farnesina and the Italian Consulate in Paris.January 2020 - To date (2023)Lecturer - UNITRE
In-person and webinar lecturer of the "Culinary Merchandiseology and Nutrition" course for UNITRE (University of the Three Ages) in Reggio Emilia.2020 - To date (2023)Collaboration with Journalist Miruna Cajvaneanu
I collaborate with journalist Miruna Cajvaneanu, who is in charge of my press office.February 2020 - To date (2023)Lecturer.
International webinar courses "Cooking without borders - conversing with taste" conducted in collaboration with dietitian-nutritionist Dr. Debora Cera.June 2020Ambassadorof Italian gastronomy
Participation in webinar mode at the Forum of the Italian-French Association in Paris as Ambassador of Italian Gastronomy.November 2020Chefguest speaker at Italian cuisine week in the world
Guest in webinar mode at the Italian Cuisine Week in the World - organized by Farnesina, Italian Embassy and Consulate in Paris and Accademia Italiana di Cucina Montarnasse.2020Eventin the Maria Luigia House of Massimo Bottura
I had the pleasure of working with Canossa Events for an exclusive event at the Maria Luigia guest house of Massimo Bottura (3 Michelin Stars).February 2021Private dinnerfor Trussardi
I had the pleasure of working with Canossa Events on a private dinner for Tomaso Trussardi.2021Online Lectureshipsin Romanian Language
Together with journalist Miruna Cajvaneanu, I created 10 Online Courses dedicated to healthy eating and Italian gastronomy on the RoZoom Press platform.August 2021Docenza- Civago (Reggio Emilia)
"Tradition Goes On - Fresh Water Pasta" course dedicated to children.Sept. 2021International Leadership
Course "The Egg, this wonderful food" for EduBuzz, under the banner of Culinary Nutrition dedicated to children.September 2021Exclusive Dinnerwith Canossa Lifestyle
Exclusive dinner for guests from the United States featuring traditional Italian dishes with 30 percent fewer calories than traditional recipes.September 19, 2021DiseasePrevention and Treatment Functional Nutrition Certificate.
I attended the event organized by the ARTOI Foundation in Rimini to update myself in the field of Medicine and Health Food.October 2021Participationin Food&Science Festival
Culinary Nutrition Updates in Mantua with chemist Dario Bressanini and biogerontologist and cell biologist Walter Longo.Oct. 2021International Leadership
International workshop "Chromotherapy and fingerfood" organized by GRASP Milan.October 2021Ambassadorfor charity night
I attended a benefit on Food Education for Kids in Romania together with the great Romanian actress Maia Morgenstern (star of Mel Gibson's film "The Passion of the Christ").November 2021Docationsin Paris
Fresh Water Pasta Course to students of the National High School for the Blind in Paris (L'Institut National Jeunes Aveugles - INJA).November 2021Cateringin Paris
I curated the Buffet based on Italian products on behalf of the Forum organized by "Italia in Rete" under the captaincy of Patrizia Molteni with the participation of Italian Consul Irene Castagnoli.November 2021Comparing Kitchensin Paris.
I participated in the Youtube program "Comparing Cuisine" in Paris directed by President Marina Miroglio of the Cheffes d'ici et d'aulleurs Association.November 2022Ambassadorto Italian Cooking Week in Paris
For the third consecutive year, I was called to represent Italian cuisine in Paris. In this edition, the main theme was about "Conviviality, Sustainability, Innovation: the ingredients of Italian cuisine for the health of people and the protection of the Planet."November 2022BestPreparation Innovation Award
"Ice Cream for Two" Contest - International Ice Cream Exhibition.January 2023Hostsof Telereggio
I was a guest on Telereggio's "Buongiorno Reggio" program with Susanna Ferrari.February 2023Certificate ofParticipation - Culinary Medicine Festival
I attended the Festival of Culinary Medicine, the first in Europe organized by ASSIC and SIES to update myself on the latest in Medicine applied to cooking.February 2023Top10 The Best Chef Italy
It aired on Sky my episode at the "The Best Chef D'Italia" Competition ranking me in 8th place.2022Provincial Delegate ofReggio Emilia - Italian Cooks Association
The Italian Cooks Association chose me as a promoter of regional Italian cuisine.March 2023Award"5 Golden Stars of Italian Cuisine."
For the second year, I was awarded the "5 Golden Stars of Italian Cuisine" award by the Italian Cooks Association.June 2024Diplomafrom Harvard Medical School.
In 2024 I decide to embark on the academic track in "Health and Wellness: Designing a Sustainable Nutrition Plan" at the world's best university in the field: the Harvard Medical School.