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 in this roll is the performance they have 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 having passion, commitment and being highly fearful of mediocrity.
Cezara and Radu spent 7 years in London, where they gained their University degrees, followed by a Masters degree in Marketing. They were determined to get hired, so they initially found a part-time job in a neighbourhood restaurant. Being in love with the traditional Romanian cuisine, Radu started cooking at home the recipes he learnt from his grandmother and that’s how he realized he actually loves to cook. After finishing his studies, he decided to sign up for the program “Grand Diplôme de Cuisine et Pâtisserie” of the institute Le Cordon Bleu.
Once he graduated this as well, he went on to experiment the gastronomical Londoner scenery, moving on to 5 star hotels and ending in the kitchen of the well-known Chef Ollie Dabbous and his extravagant location that holds 1 Michelin star. Following his instincts, he managed to convince Cezara to take a leap of faith, come back home and put their own vision to practice.
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’ behaviour 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 official launch of the restaurant. 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 the history of Romania and in the history of my own feelings“, says Radu, Chef and Owner at Kaiamo.
Every little detail counted in the development of Kaiamo, which is part of the reason it managed to bring Romania on the international map of gastronomy. Chef Radu Ionescu was also awarded the distinction of “Great Chef of Tomorrow” by Gault & Millau Romania.