After spending several years studying abroad, they came back home to put their vision into action and open KAIAMO, one of the most prestigious restaurants in Bucharest.
During the fight against COVID-19, we found in the Kaiamo restaurant the perfect partner to help us implement our initiative of comforting the ”Anonymous heroes of these days”. We are glad to announce that Cezara Tănase and Radu Ionescu, the proud owners and thinkers of the restaurant, have been included in Forbes’ list “30 under 30”. The one element unifying youngsters included here is the performance they managed to achieve until now.
This proves that Kaiamo is indeed a great example of what it means to #beameta. The initiative #beameta aims to identify and bring forward those who are stepping outside their comfort zone and pushing their own limits into reaching the best version of themselves. The Kaiamo restaurant managed to be innovative and become a pioneer in its industry by investing passion, commitment and by always avoiding mediocrity.
Cezara and Radu spent 7 years in London, where they got their University degrees, followed by a Masters degree in Marketing. Determined to get hired, they initially found a part-time job in a neighborhood restaurant. Nurturing a great passion for the traditional Romanian cuisine, Radu started cooking at home recipes he learnt from his grandmother. That’s how he realized he actually loves cooking. After finishing his studies, he decided to sign up for the program “Grand Diplôme de Cuisine et Pâtisserie” of the Le Cordon Bleu institute.
Once he graduated this as well, he went on to experiment London’s culinary scene, moving on to 5 star hotels and ending up in the kitchen of the well-known Chef Ollie Dabbous and his extravagant 1 Michelin star location. Following his instinct, he managed to convince Cezara to take a leap of faith, come back home and turn their own vision into action.
For a year and a half, they worked on the project that would bring Kaiamo to life. They faced many challenges along the way, but the main ones were the construction site, as they got involved from the first brick, understanding the market and the consumers’ behavior and, last but not least, finding the right team. In the end, everything was worth it, as they managed to open a restaurant that would be added, a year after its opening, on the World’s 50 Best Discovery list.
“The attention to details was crucial and stood at the base of each decision we took, which is why we had to postpone the restaurant’s official launch. Looking back, I realize everything happened for a reason. Nothing at Kaiamo is left to chance and every element has behind it a story strongly rooted in Romania’s history of and in the history of my own feelings“, says Radu, Chef and Owner at Kaiamo.
Every little detail mattered in Kaiamo’s development and that is partly the reason it managed to put Romania on the international map of gastronomy. Chef Radu Ionescu was also awarded the distinction of “Great Chef of Tomorrow” by Gault & Millau Romania.