Chef Franz Conde & Chef Marco Magri at Roberto’s in Athenee Palace Hilton

Chef Franz Conde & Chef Marco Magri at Roberto’s in Athenee Palace Hilton

Get ready fellow travelers, because you’re in for a treat. Today we want to showcase one of the best hotels in Bucharest. The Athenee Palace Hilton. But we’re not going to focus on the accommodations, but rather, on the restaurant. Roberto’s Italian Restaurant to be more specific. And don’t worry, we are here to showcase Romania, and all its wonders, and even though Roberto’s is an Italian restaurant, there’s plenty Romanian ingredients around.

Roberto’s offers its clientele Italian cuisine at its best, thanks to their use of the freshest seasonal ingredients, cooked to perfection. Their unique menu will take you on a culinary journey with courses from all around Italy, reflecting the country’s reputation as the land of robust flavors, simply prepared food highlighting the quality of the ingredients and magnificent wines.

Let me ask you this. Did you ever wonder what an executive chef is thinking? What drives him? How did he find his passion? Well, we had a small conversation with Executive Chef Franz Conde and the Executive Chef of Roberto’s Marco Magri. Here’s a little backstory:

Executive Chef Franz Conde of Athenee Palace Hilton, Bucharest

Chef Franz Conde is from Venezuela originally. He had the pleasure of working with some of the best in the business, like Patrick Dwyer and Armando Scannone. He worked in 5 Michelin restaurants in Italy: Enoteca Pinchiorri (3*), Il Luogo di Aimo e Nadia (2*), Antica Osteria del Ponte (3*), San Domenico di Imola (2*) & L’Scaletta (2*).

Funny thing is that when he was young, he studied to be an engineer; but as you might have guessed, his passion for cooking quickly turned into an obsession.

He launched the menu and concept of Roberto’s Amsterdam and the Pura Cucina cookbook.
He is in love with Romanian pastry, chocolate (although not chocolate desserts) and photography. I swear, every chef I’ve met over the years had a passion for photography; and they were all brilliant at doing it.

Fascinated by Romanian Cuisine, he is always eager to try new things, new ingredients. Throughout the course of the video shoot (you will see the video below), he told me a lot about Romania, things that even I did not know (go figure) and he mentioned that he loves mici (which is a traditional Romanian dish – skinless sausages if you will, made out of pork and lamb), the pork fat (which is considered a must for any Romanian, around the holidays, or anytime for that matter). You can follow Chef Franz on Instagram.

Chef Marco Magri of Roberto’s Restaurant

Chef Marco Magri comes from Italy. He started his career in Milan, followed by numerous luxurious restaurants in France, Maldives or Japan (he knows a lot about Japanese Cuisine).

The person that influenced him in becoming a chef was his grandmother, who owned a trattoria restaurant in Ferrara.
And regarding Romanian food, he loves mici as well, sarmale (which are meat cabbage rolls) and tripe soup. Not to mention the fact that he also speaks fluent Romanian. Family man, father of 5 kids. A real winner if you ask me. You can follow Chef Marco on Instagram.

But don’t take my word for it, have a look below. And if you’re even in Romania, if you’re traveling with us, we’ll make sure that you visit Roberto’s.


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17 Comments

Join the conversation
  1. 1 Jun 2017
    Looks incredible xx Reply
  2. 1 Jun 2017
    I really like your use of the picture gallery- it makes the post look really slick! Reply
  3. 1 Jun 2017
    Excellent read! If I ever find myself traveling there, I'll be sure to check it out! Beautiful images, by the way! Reply
  4. 1 Jun 2017
    Great to know men behind the delicacies and their stories. Will keep them in mind and share it with people who are heading to Romania...and yet again, when passion turns into a profession, you bound to succeed. Reply
  5. 2 Jun 2017
    I would mever guess that Chefs are generally good at photography. But then I thought... cooking is an art, photography is also an art.. an artist can be good at both! ❤️ I'd love to eat smth made from their hands ? Reply
  6. 2 Jun 2017
    I love mici too with mustard! As long as the fat content is not too high. Thanks to this post, we might have to visit their terrace one day soon. By the way, the images in this post are colorful, bright and well chosen to represent your topic and I love the slider gallery. Reply
  7. 2 Jun 2017
    Exquisite! Chefs are such interesting people. I travelled the beautiful country of Romania and Moldova with my partner for two months, wild camping. We spent a few days in Bucharest and hope to return soon. We love Romanian and Italian cuisine, especially the fresh goat cheese. I'll bookmark your post for future reference for our next visit. Reply
  8. 2 Jun 2017
    Nice to know the men behind the scrumptious dishes.Chefs are some of the more interesting person I have had the pleasure of meeting and talking to. They have such wonderful life stories to tell :-) Reply
  9. 2 Jun 2017
    Wow the produce looks so fresh and the food looks delicious. Loved the setting too! Reply
  10. 2 Jun 2017
    As a huge foodie looking for travelling inspiration this is a great post! Reply
  11. 2 Jun 2017
    I really like your gallery. All the pictures are amazing! I will definitely bookmark your post for future, would love to visit Romania :) Reply
  12. 2 Jun 2017
    Your interview demonstrates how passion is where performance grows. A chef turned engineer, so nice to see someone doing something they love. Your pictures are great too, very professional. Reply
  13. 2 Jun 2017
    I love the fact that you highlighted the chefs and not only the food. The creators deserve a lot of respect. Reply
  14. 2 Jun 2017
    I have a lot of respect for people who change careers to follow their passion. Moving from engineering to being a chef is quite a move. Excellent read. Reply
  15. 3 Jun 2017
    Amazing post! I looove Italian food and that's why this post is really interesting for me. Thanks for sharing! :) https://tinkaragolob.wordpress.com Reply
  16. 3 Jun 2017
    The food looks lovely! Reply
  17. 4 Jun 2017
    Wow. The food looks delicious. I really enjoyed this interview. Reply

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