Head chef and manager
The people behind MOFT.
We are a small team and work on every event ourselves. We talk to you from the very first call, and on the day you will find us in the kitchen and among your guests.
01The kitchen
It all started in the kitchen.
Our head chef is also one of MOFT’s managers. Cooking is how he welcomes people.
We agree the menu with you before the event, and the food is cooked fresh that morning. Starters are laid out on solid-wood boards across several levels. The main courses bring new flavours without being fussy.
02Head chef and manager
What he learned in three countries.
He learned the trade in kitchens and kept learning on courses in Romania, in Italy and at the Blue Elephant school in Thailand. From each he brought back techniques, flavours and care for good ingredients.
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Romania
The basics of professional cooking and the flavours of home, adapted for events.
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Italy
Pasta, risotto, antipasti and Italian simplicity: few ingredients, well chosen.
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Thailand · Blue Elephant
The Blue Elephant cooking school in Bangkok: balancing sweet, sour, salty and hot, fresh herbs, wok cooking.
03The team
Who you talk to.
For a free date, a visit to the venue or a quote, write or call us directly.
Manager · event coordination
+40 740 393 897Manager · bookings and offers
+40 720 042 49704Principles
How we work.
One event a day. The venue and the team are yours from the morning set-up to the last song.
Cooked on the day. The kitchen works only for events, with fresh ingredients.
Decor made for you. We start from your idea and see it through to the last detail, with no fixed packages.
Let’s talk about your event.
Tell us the date, how many guests you expect and what you have in mind. We reply with availability and a proposal, usually the same day.