Florin Stefan
About Florin Stefan
Florin Stefan is a Chef De Rang at Viking Cruises and a Food Concepts, Excellence Coordinator at Glovo, with extensive experience in both front-of-house and back-of-house operations across Europe.
Title and Current Roles
Florin Stefan currently holds the title of Chef De Rang at Viking Cruises based in Basel, Switzerland. Simultaneously, he serves as Food Concepts, Excellence Coordinator at Glovo in Bucharest, Romania. His experience spans from luxury cruises to on-demand delivery platforms, showcasing his adaptability in the culinary and food service sectors.
Education and Culinary Training
Florin Stefan is highly trained in culinary arts, having studied at Le Cordon Bleu London. He completed a Diplome de Cuisine, specializing in Culinary Arts/Chef Training, and a course in Culinary Management, both completed in 2018. His foundational studies include a specialization in Agricultural and Food Products Processing at Liceul Industrial Zarnesti, Brasov, where he achieved a Techniciian Controlul Calitatii Produselor Agricole.
Experience in High-End Restaurants and Hotels
Florin Stefan has extensive experience working in high-end establishments across Europe. He has held positions such as Chef De Partie at Searcys at The Gherkin and Demi-Chef de Partie at The Savoy, A Fairmont Managed Hotel, in London. Additionally, he worked as a Junior Sommelier at COYA London, enhancing his expertise in wine selection and service.
Roles in Luxury Cruise Lines
Florin Stefan's career includes significant roles in the luxury cruise industry. He worked with Royal Caribbean Cruises, Ltd., taking on titles like Restaurant Supervisor and Waiter. His tenure included stints at Jamie's Italian by Jamie Oliver and other high-end dining venues, highlighting his proficiency in managing prestigious dining experiences.
Leadership in Restaurant and Hotel Kitchens
Among his leadership roles, Florin Stefan served as Head Chef at Hotel Radsor in Rasnov, Braşov County, Romania. In this role, he managed kitchen operations and developed the menu. He also held the position of Chef De Partie at Crazy Beach Restaurant in Mamaia, Constanta, Romania, adding to his diverse experience in both front and back-of-house operations.