Meet the Chef at The White Horse, Baston

Behind every great dish is a great story and for our Head Chef, Corneliu, that story began in the Romanian countryside, surrounded by fresh vegetables, family cooking, and simple meals made with love and care. With a Mediterranean-inspired style, British influence, and a deep respect for seasonal ingredients, Corneliu believes great food is all about quality, heart, and sharing memorable moments around the table.

We caught up with him to learn more about his journey, inspiration, and advice.

What inspired you to become a chef, and how did it all start?

I spent my childhood and holidays in the countryside, and I still remember the freshness of the vegetables and the simplicity with which my grandmother cooked for us as children, using vegetables we picked ourselves from the garden. Those memories inspired my passion for cooking.
Growing up, I’ve become more and more curious, wanting to go beyond my limits. Over time, that passion grew stronger and inspired me to pursue a career in the culinary world. Working in large kitchens, full of hustle and bustle and the sound of hot pans, knives that cut automatically, made me stronger, more obsessed with new technology, techniques and trends. For me, cooking is a combination of passion, travel, emotion, and constant learning.

How would you describe your cooking style?

I would describe my cooking style as Mediterranean-inspired, focused on fresh, high-quality ingredients and simple but flavourful dishes. My style is based on balance, freshness, and authenticity, using clean flavours, fresh herbs, olive oil, and seasonal products.

Where do you gain most of your inspiration?

I’ve travelled from Europe, and every place I visited taught me something new about food, flavours, and the importance of fresh ingredients. I love discovering local markets, traditional recipes, and the way different cultures respect simple but high-quality products.

A big source of inspiration also comes from some of the world’s greatest chefs, such as Gordon Ramsey, Alain Ducasse, and Massimo Buttura. I admire their creativity, discipline, and the way they transform simple ideas into memorable experiences.

Are there any seasonal ingredients you especially love working with?

In the summer, I enjoy using tomatoes, garlic, fresh herbs, zucchini, and aubergine. In the autumn, I love mushrooms, pumpkin, and truffles.

Seasonal ingredients allow me to keep the menu fresh and creative while offering guests the best quality products at the right moment of the year.

What advice would you give to aspiring chefs?

My advice to aspiring chefs is to be patient, disciplined, and never stop learning. Cooking is not only a job, but also a lifestyle that requires passion, sacrifice, and dedication every single day.

Travel if you can, taste different foods, and learn from different cultures. And most importantly, cook with heart.