Man Behind the Chef: Alex Craciun

The  Staff Canteen

The Staff Canteen

Editor 21st February 2017

In association with

HEADLINE SPONSOR westlands

In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the International Food and Drink Event (IFE) 2017, we are taking a closer look at the chefs who will be joining us on stage.

We dig a little deeper to find out what they are hiding under those chef whites – next up is Alexandru Craciun, executive chef at Sosharu and who previously worked for Pollen Street Social which holds a star in the Michelin Guide UK.

Alexandru Craciun has enjoyed a varied career including four years working his way around Gordon Ramsay’s London empire, prolonged stints at Brazil’s D.O.M. and Copenhagen’s Noma, and four years at Pollen Street Social.

He has spent a year cooking in Japan, arranged and funded by Jason Atherton, to prepare him for the opening of Japanese restaurant Sosharu at the former Turnmills nightclub in Clerkenwell. He is now executive chef at Sosharu.

Alex Craciun
Alex Craciun

What item of food do you hate cooking?

There’s nothing I don’t dislike cooking but I’m not going to cook something I don’t like.

What food, if any, are you allergic to?

No.

What’s your favourite ingredient to work with?

Fish. It all depends on the season and what’s available but I love tuna.

>>> Read more in The Behind The Chef series here

What’s your guilty pleasure food?

Chips.

What three ingredients would you take with you to a desert island and why?

Probably grains such as rice, salt and sugar. If you weren’t a chef what would you be? Probably an architect.

What radio station do you listen to in the kitchen?

No radio station just Spotify.

What other kitchen would you most like to work in?

Probably Jiro’s in Japan.

Traditional cooking methods or modern techniques?

I would say a combination of the two.

Why did you choose to get involved with TSC Live?

I think it’s something interesting and new and it’ll be a pleasure to be on the stage and show people what we do and to be able to share that with them.

>>> IFE takes place on March 19-22, 2017 and you can register now here 

>>> Read more about The Staff Canteen Live here

>>> Read more about The Staff Canteen Live 2017 at IFE

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The  Staff Canteen

The Staff Canteen

Editor 21st February 2017

Man Behind the Chef: Alex Craciun