Chef Radu Ionescu spent 7 years abroad, in the city of London, where he pursued a career in business & marketing that radically shifted, leading the young lad to the aspiring world of gastronomy. The work experience started from small neighborhood restaurants, to 5-Star hotels and ending up in the kitchen of the notorious Chef Ollie Dabbous at his 1 Michelin Star extravaganza. Chef Radu graduated from Le Cordon Bleu with a Grand Diplôme de Cuisine et Pâtisserie followed by a Diploma in Culinary Management, becoming an Alumni of this iconic institute, in 2015.
His culinary road brought him back home in Romania where the KAIAMO philosophy and concept was born. And where history is aimed to be written in the years to come.
Just 9 months from opening KAIAMO, Radu CM Ionescu has been awarded the prestigious distinction of “Gault & Millau Romania Great Chef Tomorrow” from the notorious Yellow Guide of Gastronomy, KAIAMO being ranked with 15 points and 3 bonnets at this year’s Gault & Millau Romania Gala that took place on June 24th, 2019.