From HRC Graduate to JRE Chef: Chef Nicolae Crăciun Returned to Sofia for Two Special Culinary Events

At the end of May, HRC Culinary Academy welcomed back its alumnus Chef Nicolae (Nicu) Crăciun – member of JRE – Jeunes Restaurateurs and founder of Cimbru Author in Cluj-Napoca.
His visit to Sofia was part of two special events organized by HRC Culinary Academy and restaurant Talents.

After gaining professional experience in some of the world’s most demanding kitchens and working under Chef Jean-Georges Vongerichten, today Chef Nicolae Crăciun is recognized for his philosophy of modern cuisine driven by seasonality, respect for the ingredient, and conscious cooking.

On May 26, Chef Nicolae Crăciun led an exclusive masterclass for HRC Culinary Academy students under the theme “Using the Whole Ingredient”. During the session, he shared his approach to sustainable cuisine, working with local products, and minimizing waste in professional gastronomy. Students had the opportunity to observe not only techniques and processes, but also the mindset behind contemporary cuisine. A cuisine where every ingredient has meaning and purpose.

Chef Nicu also spoke about the importance of identity in gastronomy, as well as the connection between the ingredient, the place, and the chef’s personal style. This philosophy is also at the core of Cimbru Author – a restaurant that has become one of the most exciting names on the Romanian gastronomic scene in recent years. The following evening, Talents once again hosted a special JRE Guest Chef Dinner, this time with Chef Nicolae Crăciun.

Under the motto “Less waste. More flavour.” the dinner presented a signature menu inspired by seasonality, sustainability, and clean flavours. This year, guests had the opportunity to choose between a full 6-course tasting menu or select individual dishes from the special menu for the evening.

Highlights from the menu included:
• Duck fat mousse | crispy skin | focaccia
• Spinach | egg yolk | aged Transylvanian cheese
• Crayfish | asparagus | shell sauce | fermented chili
• Duck | duck bonbon | spring potatoes | jus
• Baba au rhum | rhubarb compote | strawberry espuma

The event brought together professionals, students, and gastronomy enthusiasts around one shared idea – that modern cuisine can be sustainable, meaningful, and deeply connected to the ingredient. The partnership between HRC Culinary Academy, Talents, and JRE – Jeunes Restaurateurs continues its shared mission to support the next generation of chefs through knowledge, practical experience, and contemporary gastronomy.

For Chef Nicolae Crăciun, this visit to Sofia also carried a personal meaning. It was at HRC Culinary Academy where his professional journey began, before developing his own culinary voice and creating a restaurant with a clear and recognizable identity.

👉 Read our full interview with Chef Nicolae Crăciun on our website and discover more about his philosophy, journey, and vision for modern gastronomy.