Alex Bujoreanu

WORK HISTORY

EDUCATION

ABOUT ALEX BUJOREANU

Alex Bujoreanu began his career in the hospitality industry 25 years ago while studying at the School of Tourism and Hospitality in Lleida, Spain. Alex first began his apprenticeship at hotels in Lleida, La Fonda Del Nastasi and by the second year he was working for one of the most recognized and popular location of the city Lleida, El Forn Vell. In 2004 Alex continued his studies of the industry, this time specializing on the business side of the restaurant and a variety of cooking techniques. The following year, he continued his career in El Faiges located in Delta Del Ebro, as a Sous Chef and within six months promoted to Executive Chef, demonstrating his passion and creativity for various rice dishes, while incorporating an assortment of the freshest and flavorful items from the sea.Alex invested his time in learning the authentic, savory dishes of different regions of Spain while continuing to grow his career in some of the most renowned five star hotels in Catalonia including the Hotel Balneario De Rocallaura. In 2009, he decided to expand his horizons and experiences to several fine dining kitchens in Italy and Sweden with notable work as the Executive Chef at Hotel Vall Fosca, Spain. Once again Alex would set big aspirations and launched his career in New York City, taking a coveted Sous Chef position at Boqueria in Soho.At Plan B Tapas, Alex combines his passion for his homeland and creativity producing dishes such as a saffron octopus with chili threads and goat cheese potatoes, Morcilla “terrine” with sweet potato, mushrooms, Spanish blood sausage and herb oil. Other notable dishes such as calamari and octopus Fideo with squid ink aioli, and grilled hanger steak with Café de Paris butter sea salt, and Salt Cod Tarragona, with grated tomato, lemon, and watermelon radish. Alex\'s desserts include a Chocolate Mousse with pine berry-strawberry coulis, and the traditional and beloved Crema Catalana.