Here at The Staff Canteen we felt it would be a great idea to show our appreciation to our loyal users, so to honour this we will be featuring a different member every month who we think deserves to be celebrated - this month’s winner is Laurentiu Samoila.
As a member who regularly contributes to our site via the app Chef+, Laurentiu will recieve a signed copy of Pierre Koffmann's book 'Classic Koffmann: 50 Years A Chef', a goodie bag from our app sponsors, Essential Cuisine, and The Staff Canteen mug.
Bluebells Restaurant - senior sous
chef Laurentiu Samoila & executive chef Tamàs Baranyai
Current place of work, position and a brief overview of where you have worked before.
I am currently senior sous chef at Bluebells Restaurant and Garden Bar in Sunningdale, Surrey. Three months ago I joined a brilliant and hard working team run by highly skilled executive chef Tamàs Baranyai.
I am working hard, to combine my skills with creativity and my passion for cooking using ingredients and flavours with I have grown, to cherish over 20 years within the industry. I have brought my experience from previous jobs including head chef at The Thatched Tavern in Ascot where I was awarded 2 AA Rosettes back in early 2000; The Russell Arms in Butlers Cross as a sous chef where my creativity and one of my signature dishes was featured by Michelin Guide UK and the kitchen was awarded with a Bib Gourmand last year.
What is your cooking style and what can people expect from the food on your menu?
Originating from Romania and classically trained in France, my aim is to create a cultured plate showing flavours and textures which not only compliment each other but represent me and my passion. From an early age I have been attracted to this industry and learned skills, to love and show respect for the ingredients, from my father who was an accomplished chef. I enjoy creating simple dishes with bold flavours which let the ingredients shine, creating a colourful eye catching plate that tastes as good as it looks.
What do you like about The Staff Canteen app and website?
The Staff Canteen Chef+ app is just a brilliant way to inspire and to be inspired by other chefs, sharing ideas and passion for food. The app also provides information and it is keeping us up to date about the food industry which is quite helpful to stay ahead of the game.
What is your favourite dish to cook?
Cod, octopus, watercress veloutè, gnocchi and sea bream, spätzel, chorizo, fennel, champagne sauce. These are my two favourite dishes so far as they are different cuisines or fusions as we call it. Both dishes are very light and packed with flavours which work very well.
Cod, octopus, watercress
veloutè, gnocchi
by Laurentiu Samoila, senior
sous chef at Bluebells Restaurant
The cod dish is one of my signature dishes which reminds me of my time spent in the south of France and the bream dish is Tamàs signature dish which represents his Hungaro - German heritage.
Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat
*bacon *cheese *pizza
I think there is not a better way to start a long working day without a good cheese and bacon sandwich in the morning.
What are your plans for the future?
I would love to inspire the younger chef generation, encouraging them to follow the culinary path. On Monday, February 6 myself and Tamàs will be present at West London University to show and cook together with the culinary students, one more time to show passion, love and respect by sharing with them the fish course for a Gala Charity Dinner.
Do you want to be the next Member of the Month? Download the app now for free and start sharing your images, videos and recipes and interacting with other members to be in with a chance of winning!
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