Vlad Ciocan

Passionate and results-driven Chef and Culinary Consultant with over two decades of kitchen leadership experience, spanning high-volume operations, fine dining, private yacht charters, and research & development (R&D). Proven track record of managing large brigades (up to 72 cooks), optimizing gross profit (GP), streamlining kitchen efficiency, and implementing cost-saving measures without compromising culinary excellence.

Chef Consultant & Project Manager at Thehotpotchef (2018-09 – Present)

Direct comprehensive culinary consulting operations, specialized in premium kitchen engineering, operational workflow optimization, pre-opening project management, and strategic HoReCa development.

• Conac Restaurant: Implemented comprehensive global operational consulting agreements (Contract No. 22). Structured advanced raw material management, engineered new high-margin menus, and standardized production processes.
• FoodKit (Made Fresh Corp - București): Designed the core menu concepts, implemented kitchen production processes, conducted hands-on on-site staff launch training, and conducted routine compliance audits.
• Comprehensive Hospitality Portfolio – (Last 6 Years): Iași: Mamma Mia Iași, Cafeneaua Piața Unirii Iași, La Conac Iași, Foom by Nemțeana Iași, The Box Iași, Pasha Baba Iași, Chester's Iași. Regional: The Box București, Magic Events Botoșani, Casa VrânceanăFocșani, Pronia Suceava, Taverna Bachus Suceava, Bucovina Catering Suceava.
• Developed and deployed standardized food traceability frameworks (FIFO/FEFO), mapped Critical Control Points (CCP), and established raw material comparative vendor matrices to drive gross profit margins.

Equipment & Technology Integration Consultant at Technical Representation – Romania (2018-09 – Present)

Specialized in technical consulting, premium equipment integration, and operational synchronization with modern kitchen technologies.

• Jipa (Czech Republic): Technical representation and consulting for Smart Tilting Pans.
• Kopa (Slovenia): Deployment, workflow calibration, and technical presentation for professional Charcoal Ovens.
• Valko (Italy): Integration and process optimization for advanced Sous-Vide Systems.
• BoogiT Technology: Strategic consultation and deployment of specialized HoReCa Software for business scalability architecture.

Private Yacht Chef at Self-Employed (2022-07 – Present)

• Provide culinary services for up to 16 high-end guests on private yachts throughout the Greek islands.
• Curate custom daily menus showcasing regional ingredients, managing all provisioning, dietary restrictions, and high-standard execution at sea.

Executive Chef & Head of R&D at Mammamia Iași (2014-10 – 2021-03)

• Led a massive brigade of 72 cooks in a high-intensity environment delivering 1,500 to 2,000 covers daily.
• Culinary innovation, menu engineering, and continuous R&D to optimize quality and keep the brand competitive.
• Rigorously tracked Gross Profit (GP) and operational costs while maintaining exceptional customer satisfaction ratings.
• Developed and managed structured culinary internship programs to foster local talent and build a pipeline for future kitchen leaders.

Executive Chef at Mammamia (2011-10 – 2014-06)

Procurement, GP tracking, and banquet development.

Sous Chef at Loch Fyne Restaurants (2011-05 – 2011-09)

High-volume seafood & sauce section management.

Head Chef at Mammamia (2007-05 – 2011-04)

Workflow streamlining and large-scale catering operations.

Sous Chef at Regal (2004-05 – 2006-12)

Chef de Partie at Dermer (2003-07 – 2004-04)

Commis Chef at Foundational Training (2000-11 – 2003-06)

Chef Diploma in Professional Kitchen – Professional Kitchen Certification

Diploma in Food Preparation / Professional Cooking / Kitchen Assistant – CCA (2007-01 – 2007-12)

Diploma in Tourism & Hospitality – College of Economics and Administration Botoșani (2000-01 – 2003-12)