JW Marriott [Chef profile]

Nicolae Lica - Executive Chef

Nicolae Lica joined Marriott in February 2001 as Cupola Sous Chef. He is the one who has made the Sunday Brunch the talk of the city and has pioneered many food trends in Cupola Restaurant, the most recent being Fusion and Modern Classics. Nicolae has a gift for the innovation, he has the courage and determination to educate both colleagues and guests to new fashions.

Nicu has undergone extensive professional trainings offered by Marriott International, acquired both in Romania and abroad. He recently spent time in Hong Kong, specializing in different styles of Asian cuisine, from stir frying to Asian marinated for different meat cuts.

As of February 2008, Nicolae Lica was promoted as Executive Chef.

Awards:
- Best Chef of the Year award for French Cuisine, 1998
- Best Chef of the Year award for Main Course, 2004

Nicu Lica is the proud father of a three-year old boy, whom he loves spending time with.

Mirco Nocchetti - Executive Sous Chef

Mirco Nocchetti is an Italian who’s traveled the world around, who’s learned to experiment with and mix flavors, and who’s decided he wants to share his knowledge with others.

He’s joining us from the Aqua Group in Hong Kong, where, he was saying, everything was moving fast and where experimental cuisine was at home. What Mirco has brought to Cucina is the new Italian trend in cookery – a surprising combination of old, traditional Umbria, mixed with Japanese. He has brought us homemade pasta, as well as a long list of light sauces that allow the underlying dishes to breathe.

Rolf Graber – Pastry Chef

Generally we associate the notion of Swiss with precision, discreet finances, beautiful winter landscapes and spotlessness... least but not last Switzerland is also known for its chocolate and breathtaking desserts.
We have the pleasure to introduce you our latest newcomer on the JW Marriott team, Rolf Graber, who is since March 2007 our new Pastry Chef. Bringing with him a great deal of experience in the art of pastry cuisine, he is well recognized for his ability to create and invent new recipes. He proved his talent by initiating and opening his own deluxe pastry and delicates shop "Swiss Deli by Chef Graber" in Ecuador.
Working in the sunny coast of countries such as Spain, Algeria, China and Ecuador, Chef Rolf gathered during his activity the wisdom and hospitality of these warm environments, which he generously shares with all his coworkers.

One last word, however: you need to come to Vienna Café and enjoy the privilege of a real confisserie buffet.

Daniela Jantea - Cupola Demi Chef

Daniela has been with the JW Marriott in Bucharest since it opened. She has been instrumental in introducing sushi to Cupola when it was a Fusion Restaurant. She is always open to cuisine experiments, and the new Modern Classics menu is very much her contribution.