Mr. Stefan Paraschiv, Executive Chef, Centre Ville, Le Bistro.
23 years ago Stefan started his culinary adventure in the kitchens of the former Hotel Bucuresti, and at 29 years he became the youngest Master of Culinary Art in Romania.
From the year 2000 until 2003, he was the main cook in Cina Restaurant and in 2003 Stefan Paraschiv joined Centre Ville family as Executive Chef in Le Bistro Restaurant. “ My philosophy about this profession is very simple: the client is our king, the fact that he comes to the restaurant for my dishes is a privilege and deserves the proper attention. A satisfied customer is a daily resource of energy and a motivation for tomorrow. The variety of choices in Le Bistro’s menu aims at delighting the senses of a wide array guests combining international Mediterranean cuisine with Middle East flavours and also personal recipes that I have had the honour of receiving from our clients. At Le Bistro I believe that creating a fine dish is not limited to a correct combination of ingredients, but also a drop of soul. My personal belief is that the key to success is a strong desire to satisfy the individual tastes of each one of our clients, as the communication between a cook and a guest is an attractive and tasty dish which represents the Chef’s business card and signature”
From the year 2000 until 2003, he was the main cook in Cina Restaurant and in 2003 Stefan Paraschiv joined Centre Ville family as Executive Chef in Le Bistro Restaurant. “ My philosophy about this profession is very simple: the client is our king, the fact that he comes to the restaurant for my dishes is a privilege and deserves the proper attention. A satisfied customer is a daily resource of energy and a motivation for tomorrow. The variety of choices in Le Bistro’s menu aims at delighting the senses of a wide array guests combining international Mediterranean cuisine with Middle East flavours and also personal recipes that I have had the honour of receiving from our clients. At Le Bistro I believe that creating a fine dish is not limited to a correct combination of ingredients, but also a drop of soul. My personal belief is that the key to success is a strong desire to satisfy the individual tastes of each one of our clients, as the communication between a cook and a guest is an attractive and tasty dish which represents the Chef’s business card and signature”
Chef Avi Steinitz built the culinary concept and menu of Le Bistro. He started his professional path in hotels’ kitchens and was the executive chef of some of Israel’s most prominent hotels including The King David, The Dan Tel Aviv and Dan Eilat, all listed among the ‘Leading Hotels of the World’. He gained international experience while working at the Ritz-Carlton Hotels in the United State, at the Kampinsky Hotels in Germany, and at some of the best restaurants in the world, including La Maison de Marc Veyrat at France.
At present he is the Executive Chef of “Avenue” – Israel’s largest convention center, he also owns a restaurant chain ‘Baba Hummus’ and Is the manager of a culinary consulting firm.
Chef Steinitz states his vision on the concept of Le Bistro:
“Bistro is a traditional French local and common restaurant, the food that served in the bistro is simple & tasty French food that is served quickly. We took the principals of the bistro with a focus on the Mediterranean kitchens. In the Mediterranean Cuisine we cook happy food. We cook food based on fresh, local, seasonal products of the Mediterranean Terroir. We cook food that is the gift of the sun and of the sea. The menu includes plenty of fresh vegetables, fresh herbs, olive oil, goat cheese, sheep cheese, grains and pulses, fish, lamb, tahini and citrus. The sweets are largely based on fruit, dried fruit, nuts, phyllo pastry, halva and honey. We prepare our food mostly on the grill or in a Mediterranean country brick oven. It is great food to be enjoyed with a good bottle of local wine and with the company of friends. It is my local cuisine – it is my soul.”
At present he is the Executive Chef of “Avenue” – Israel’s largest convention center, he also owns a restaurant chain ‘Baba Hummus’ and Is the manager of a culinary consulting firm.
Chef Steinitz states his vision on the concept of Le Bistro:
“Bistro is a traditional French local and common restaurant, the food that served in the bistro is simple & tasty French food that is served quickly. We took the principals of the bistro with a focus on the Mediterranean kitchens. In the Mediterranean Cuisine we cook happy food. We cook food based on fresh, local, seasonal products of the Mediterranean Terroir. We cook food that is the gift of the sun and of the sea. The menu includes plenty of fresh vegetables, fresh herbs, olive oil, goat cheese, sheep cheese, grains and pulses, fish, lamb, tahini and citrus. The sweets are largely based on fruit, dried fruit, nuts, phyllo pastry, halva and honey. We prepare our food mostly on the grill or in a Mediterranean country brick oven. It is great food to be enjoyed with a good bottle of local wine and with the company of friends. It is my local cuisine – it is my soul.”