5 Reasons to Visit® sat down with Executive Chef Raymond Chettiar of BLANK at The Marmorosch, Autograph Collection by Marriott in Bucharest, Romania. A leading gastronomical restaurant in Romania inspired by French and international cuisine—experience an exceptional a tasting menu that is definitely worth the trip. The menu is perfect for an all-day dining experience from snacks, entrée, or soups, to intriguing main courses and lavish desserts.

BLANK at The Marmorosch, Autograph Collection by Marriott in Bucharest, Romania

The culinary philosophy is based on a sustainable approach: all ingredients are used in the preparation of food and nothing is wasted. At BLANK, you’ll experience nothing short of a unique fine-dining experience meticulously crafted to surprise and comfort.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I come from Virar in Mumbai, a small town in India, my profession helped me to travel to the Middle East, but my travels also took me to different cities in Europe and Asia. My inspiration comes from everything I experience, such as different moments of life, people I meet, flavours I discover and cultures I explore, with a focus on healthy nutrition and general wellbeing.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

I am a straightforward person and this is also reflected in my cooking style. I prefer real food compared to gimmicks, which only trick the eyes and senses. Therefore, when you say beetroot, what I am expecting on the plate is really a beetroot.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

There is not just one, but if I need to pick the one that I really miss the most that is the APPAM. It is a South Indian dish, prepared with toddy and eaten with spicy curry or with sweetened freshly pulped coconut milk.

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What are three ingredients that you simply couldn’t live without?

Attitude, love for what I do and SALT!

We love the art behind plating. What do you love about designing the perfect dish?

I was told when I worked at Westin, in Dubai for a fine dining steakhouse led by Chef Andrew, that MY PLATE IS MY CANVAS. I was a Demi Chef de Partie at that time, about 12 years ago. I still carry that feeling when I plate. A plate helps me to take the guest on a gastronomic journey.

Tell us about one of the most creative dishes you’ve cooked up?

One dish I recently tried was the slow cooked lamb shoulder marinated with 8 different Indian spices, wrapped in pine leaves and bedded on hot river stones, which is heated with Birch tree wood, covered with mud and topped again with Birch tree wood. This is cooked for over 8 hours, after 8 hours of cooking the lamb underground, the meat is soft and falling off the bone.

What is one of your greatest accomplishments or awards you've earned?

You never get tired or old, when the owners who dine at the restaurant call you over and share a glass of wine and appreciate the whole culinary experience you prepared. That to me is the greatest accomplishment I could ever receive and I cherish it more than any awards.

What are some of the latest trends you’re seeing in top restaurants across the globe?

Immersive and interactive dining concepts with music and video mapping, sustainability as one of the top priorities for the kitchen, quick finger food served as an elevated dining experience, together with wine pairing.

What’s your favorite cocktail or beverage of choice?

Oak smoked spiced rum served straight up.

What do you love about being the Executive Chef of BLANK at The Marmorosch, Autograph Collection by Marriott in Bucharest, Romania?

The pride of being the Executive Chef at the most beautiful hotel in Romania, the pride to see my culinary team flourish and prepare memorable moments for our guests, as well as the opportunity to work with our General Manager in order to create outstanding gastronomic experiences.

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