Flavian Dobre is a multi-industry entrepreneur operating simultaneously in food, hospitality, food manufacturing, and the film industry, building a complex ecosystem of brands and business lines. His portfolio includes Pasticceria Flavian Dobre, KNL Chicken, Taste OnSet, Master Bakery, Moara cu Noroc, and Dr Gusto — the largest chocolate decoration factory in Eastern Europe, a project with global ambitions — as well as Buftea Film Studios and the production house Cine Couture, with all departments integrated: set design, makeup, construction, electrical, camera, sound, SFX, VFX, and post-production. His business model works transversally, combining creation, operations, and technology on a platform built for local and international scaling.

C&B: If we were to look at a narrative thread in your career, what were the key moments that defined you?

Flavian: My journey has three defining stages. The first was professional training and experience in international competitions, where I learned rigor, technique, and discipline. The second was entering entrepreneurship and creating brands in the food & hospitality sector, from Pasticceria to KNL Chicken and Taste OnSet, where I understood what product, process, and scaling truly mean. The third stage is the current one, where I build multi-industry ecosystems — food, manufacturing, retail, trading, traditional horeca, and film — with operational logic and international ambition. This is the stage where gastronomy meets industry and entertainment.

C&B: What has been the biggest challenge since launching KNL Chicken, and how did you overcome it?

Flavian: Differentiation in a crowded segment. Fried chicken is beloved but hard to elevate beyond the “commodity” zone and very difficult to scale consistently. We had to work simultaneously on product, process, and brand — recipe, texture, seasoning, time management, and visual identity. When all of these started working together, KNL moved from being “just another brand” to a “brand with personality” and, more importantly, a “scalable brand.”

C&B: Is there a dream or ambition that has always guided you, regardless of obstacles?

Flavian: Yes — to set a standard. In Romanian gastronomy, people often jump to inspiration and struggle with discipline. My dream has been to prove that you can raise the level in an industry if you build process, technology, brand, and team, not just product.

C&B: How did you look at the beginning of your journey, and how do you feel you have transformed until now?

Flavian: At the start, I was a technician obsessed with details. Today, I am an entrepreneur working across entire industries — food, manufacturing, trading, retail, horeca, film, and entertainment. I’ve learned that technique without vision remains craftsmanship, and vision without execution remains a story.

C&B: If we met with your team or collaborators, what do you think they would say about you?

Flavian: That I am demanding, quick to decide, and hard to satisfy. I believe they would also say that I am fair, accountable, and persistent. In business, loyalty and responsibility weigh more than initial enthusiasm.

C&B: What is the most important decision you have made that changed your trajectory?

Flavian: Not to remain in a single industry. Pastry shaped my discipline, but expanding into street food, manufacturing, film catering, traditional retail, and filmmaking opened my appetite for ecosystems, not just brands. That’s where everything changed.

C&B: How did you develop your leadership style or decision-making approach? Was it a natural process or learned?

Flavian: Partly instinct, partly maturation. In the kitchen, you learn rhythm; in film, you learn coordination; and in manufacturing, you learn process and the cost of error. My leadership is a combination of craft and strategy, responsibility and scalability.

C&B: What makes KNL Chicken different from other street food options or fried chicken restaurants in the local market?

Flavian: The difference is in the system. Marination, flour, spices, frying, and timing are industrially standardized, not left to “eyeballing.” The brand also has an aesthetic and a voice that set it apart from the “generic” category.

C&B: What does a typical day look like for you now, and which moments of the day bring you the most satisfaction?

Flavian: My days are divided between product development, operations, film, and manufacturing. Satisfaction comes from progress — a new product that works, a location that performs, a shoot that comes out flawlessly, a factory hitting its rhythm, a cultural project beginning to breathe.

C&B: What values or principles guide you in what you do, and how do you apply them day by day?

Flavian: Respect for the product, respect for people, and discipline. Discipline beats talent and enthusiasm in any industry.

C&B: How did the idea of KNL Chicken come about, and what inspired you to start a brand dedicated to such a beloved product as fried chicken?

Flavian: From curiosity and dissatisfaction. I wondered why fried chicken hadn’t been elevated to the level burgers or pizza had reached. I wanted to see if I could transform a popular product into a premium product, with identity and a scalable model.

C&B: What plans do you have for KNL Chicken — local expansion, franchises, new menu items, collaborations?

Flavian: KNL is built for scaling through both franchises and company-owned units. Local and regional expansions are next, along with entries into malls and airports, plus a menu adapted to different markets. Collaborations are inevitable, but we want them to be intelligent, not just commercial.

Flavian Dobre’s journey shows that success comes not only from passion but from discipline, strategy, and the ability to build sustainable ecosystems.

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Ruxandra Gavrilescu is a person passionate about gastronomy, a field she explores from two complementary perspectives: she creates and curates niche culinary experiences under the Amuse Bouche umbrella, a project she co-founded with Gabriel – her life and business partner – and, at the same time, she contributes to changing the way we, as a society, relate to food through food education projects, the most important being the book Imperfect. How to Improve Your Relationship with Food and Waste.

C&B: If we were to look at a narrative thread of your career or business, what were the key moments that defined you?

Ruxandra Gavrilescu: The first defining moment was in 2013, when I started Amuse Bouche as a passion project, a blog. The second came in 2017, when Amuse Bouche was accepted into the TasteHunters program of the World’s 50 Best Restaurants, which opened the doors to the backstage of international gastronomy.

In 2019, I took a bold step: I brought the first chef from the World’s 50 Best Restaurants – Ana Roš from Slovenia. It was a premiere in Romania, and since then, our events and concepts have continued to grow and diversify. Today, the central project is the GASTRONOMIC EMBASSY by Amuse Bouche: a pop-up restaurant where, for a few days, one or more chefs from the global stage take over a restaurant in Bucharest. It’s the way in which great names of world gastronomy tell the Romanian audience, through memorable dishes, about their country’s culture, their gastronomic philosophy, and the mission they have embraced. Every year, we bring to Bucharest a legend of international gastronomy – last year, the guest was restaurant Maido, later named the best restaurant in the world by the World’s 50 Best Restaurants 2025. This year, at the fourth edition, we’re raising the standard again.

Another essential moment was the launch of the book Imperfect. How to Improve Your Relationship with Food and Waste – a complete guide to reducing waste in the home kitchen. My life philosophy and the knowledge accumulated over a decade of culinary explorations crystallized into an accessible system for anyone, within the pages of this book.

C&B: What has been the most difficult moment in your journey so far, and how did you overcome it?

Ruxandra Gavrilescu: The hardest part was building credibility in a field that was just beginning to take shape in Romania. I overcame it through consistency, quality, and attention to detail: every Amuse Bouche event, every collaboration, every editorial project was designed to leave a real mark. I believe people sense authenticity, and that helped me move forward.

C&B: Is there a dream or ambition that has always guided you, regardless of obstacles?

Ruxandra Gavrilescu: Yes. To connect Romania to top international gastronomy and, at the same time, to change the way people relate to food day by day. For me and Gabriel, gastronomy is more than a spectacular dish – it is a universal language that creates bonds and responsibility.

C&B: What did you look like at the beginning of your journey, and how do you feel you’ve transformed until now?

Ruxandra Gavrilescu: At the beginning, I was a curious explorer, eager to discover what fine dining meant at the international level. Now, I feel like a connector: between chefs and the public, between tradition and innovation, between international ideas and our local reality.

C&B: If we were to meet your team or collaborators, what do you think they would say about you?

Ruxandra Gavrilescu: They would probably say that I am demanding and detail-oriented, but also that I have a strong sense of community. That I care not only about how a project looks, but also about how it feels and what it leaves behind.

C&B: What is the most important decision you have made that changed your trajectory?

Ruxandra Gavrilescu: There were three key decisions that shaped my professional trajectory over the last 12 years. The first was the decision to turn passion into a professional path – if Amuse Bouche had remained just a hobby, I wouldn’t be here.

The second was having the courage to compete for the international ambassador program of the World’s 50 Best Restaurants. There are only 17 such ambassadors worldwide, and we managed not only to be among them but also to maintain our position for 8 years, thanks to the consistent quality of the content we produce.

And the third major decision was to focus on food education and to crystallize the experience and lessons gathered over all these years of exploration into the book Imperfect – a practical tool for reducing food waste, very well received by the public.

C&B: How did you build your leadership style or the way you make decisions? Was it a natural process or something learned?

Ruxandra Gavrilescu: It was a mix. Natural, because I have a strong intuition and a trained eye for quality. Learned, because I gained experience alongside people from international gastronomy. That’s how I learned what it means to lead through detail and intention, and I understood how important it is to listen to the people you work with, to create contexts where everyone feels valued.

C&B: What do you think differentiates your business or professional approach from the rest of the industry?

Ruxandra Gavrilescu: The difference lies in intention, depth, and a standard of quality I never compromise on. I don’t chase trends or short-term validation; I build meaningful experiences.

Over time, together with Gabriel, we have shaped a solid community around Amuse Bouche, for whom food is only the starting point. The people who are with us appreciate authenticity, cultural context, conversations, and the emotion of being in a rare space that is at the same time intimate and personal. The concept of quiet luxury best describes our approach: care for details, depth, and a refinement that is felt, not displayed.

But the difference also comes from the educational component. Through the book Imperfect and through the projects of the Gastronom Association, we have built a dialogue about responsibility and about how our daily choices reflect on our relationship with food and resources. For me, gastronomy means both cultural experience and practical education – two complementary dimensions of the same vision.

C&B: What does a typical day look like for you now, and what moments of the day bring you the most satisfaction?

Ruxandra Gavrilescu: My days look different depending on the period. Sometimes I alternate between organizing events and editorial projects, writing and research, and communicating with the community. At the same time, I travel constantly and continue to explore restaurants ranked among the world’s 50 best – an exercise of inspiration and continuous learning.

The greatest professional satisfactions come when I see concrete results: a successful event, relationships created within our community, a message from someone applying the advice from Imperfect, or a collaboration that brings real value. Beyond all that, however, the time spent with my family, with my daughter, remains the most precious. Motherhood is, for me, the most complex mentorship program.

C&B: What values or principles guide you in what you do, and how do you apply them every day?

Ruxandra Gavrilescu: Authenticity, respect for quality and for people, responsibility towards the community. I apply them through the way I choose collaborators, through the way I design and implement projects, and through the messages I convey in writing or in interviews.

C&B: How did you come up with the idea to start this business and give it this name?

Ruxandra Gavrilescu: Amuse Bouche is a gastronomic term that designates a small appetizer offered at the beginning of a meal – a bite that introduces you to the atmosphere of the experience, opens your appetite, and familiarizes you with the chef’s vision and the story of the place. That’s exactly how I felt our project was at the beginning, when it was only an editorial project: an invitation to discovery, a prelude to complex stories and experiences. Everything started from this small but meaningful gesture. Later, the project grew, but the name continues to hold the same relevance.

C&B: If you were to send a message to people who follow your example, what would it be?

Ruxandra Gavrilescu: To follow their curiosity and to be patient. In business, in niche projects, in gastronomy or in education, results don’t appear overnight. But every small step and every responsible choice can change the way we eat, the way we reduce waste, and the way we connect with each other. In addition, I believe perseverance and consistency are what transform a passion into a sustainable project and an idea into a solid business.

Through Amuse Bouche, the Gastronomic Embassy, and her editorial projects, she brings Romania into dialogue with the international stage and builds a community rooted in authenticity, quality, and respect for resources.

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Andrei Gheorghe, founder and HoReCa entrepreneur with over 20 years of experience, currently manages the brands Pizzeria Geniale – one of Romania’s most awarded food trucks – and Pasta Del Popolo.

C&B: How would you describe yourself in a single sentence to pique the curiosity of those who don’t know you yet?
Andrei Gheorghe: I am an entrepreneur who believes in the power of authentic taste and memorable experiences, building brands out of a passion for gastronomy and a desire to innovate.

C&B: If we look at a narrative thread of your career or business, what were the key moments that defined you?
Andrei Gheorghe: I run a family business in HoReCa that is now in its second generation. Since 2016, I have laid the foundations of Neapolitan pizza in Romania by launching the first food truck entirely dedicated to this product – Camionetta Pizzeria, a concept that brought us nationwide recognition. This was followed by Mamizza Pizzeria, Pasta del Popolo, and as of this year, a new member joined our family – Pizzeria Geniale, the newest pizzeria in the Herastrau area, a location with a retro and relaxed vibe.

C&B: What has been the most difficult moment in your journey so far, and how did you overcome it?
Andrei Gheorghe: Without a doubt, the pandemic was the toughest moment. We had to reinvent ourselves quickly, rethink our operations, and find new ways to stay close to our customers.

C&B: Is there a dream or ambition that has always guided you, regardless of obstacles?
Andrei Gheorghe: Yes, I have always dreamed of creating places where people come not just to eat, but to live an experience. This desire to offer something authentic and high-quality has remained constant in everything I’ve done.

C&B: What were you like at the beginning of your journey, and how do you feel you have transformed up to now?
Andrei Gheorghe: At the beginning, I was enthusiastic but had limited resources and knowledge. Today, I am much more attentive to strategy, the team, and long-term vision.

C&B: If we met with your team or collaborators, what do you think they would say about you?
Andrei Gheorghe: That I demand a lot because I care and because I want us to do things well, but also that they can count on me whenever they need support.

C&B: What is the most important decision you have made that changed your trajectory?
Andrei Gheorghe: The decision to launch Camionetta Pizzeria. It was an innovative concept for Romania at the time and opened doors for us at all the major festivals. It brought our brand in front of a huge audience and earned us national recognition.

C&B: How did you develop your leadership style or decision-making approach? Was it a natural process or learned?
Andrei Gheorghe: It was a mixed process. I learned from mistakes, from experience, but also from observation. I realized that a good leader must be present, listen, but also have the courage to make firm decisions.

C&B: What do you think differentiates your business or professional approach from the rest of the industry?
Andrei Gheorghe: Authenticity. We do not compromise on quality, whether it’s ingredients, recipes, or the customer experience. Each of our brands has a clear story and a strong identity.

C&B: What does a typical day look like for you now, and what moments of the day bring you the greatest satisfaction?
Andrei Gheorghe: I aim to balance family life with business, so the day begins with taking my son to school, followed by site visits, planning and discussions with the team, meetings with various partners or suppliers, and I dedicate the last part of the day to my family. Satisfaction comes from busy venues, customers’ smiles, messages of appreciation we receive, and the peace of being at home.

C&B: What values or principles guide you in what you do, and how do you apply them daily?
Andrei Gheorghe: Respect for people and quality. Every decision is measured against these principles: how it affects the team, how it affects the customer, and how we maintain high standards.

C&B: How did you come up with the idea to open this business and give it this name?
Andrei Gheorghe: For Pizzeria Geniale, I wanted a name that conveys the “wow” feeling we want our customers to experience. Camionetta was about mobility, and Del Popolo – about the simplicity and authenticity of Italian cuisine.

C&B: If you were to give a message to people who follow your example, what would it be?
Andrei Gheorghe: Don’t be afraid to start, even if you don’t have all the answers. Perseverance, passion, and the desire to learn will make the difference in the long run.

Andrei Gheorghe shows that passion, perseverance, and a desire to innovate can turn a simple idea into a successful HoReCa business.

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