At Roots to Flavors, we celebrate the people who shape how we experience food — not just through taste, but through emotion, memory, and meaning. One of those people is Chef Bogdan Alexandrescu, known to many as Dexter — a name that has become synonymous with creativity, precision, and soul in the Romanian culinary world.

Although we’ve only recently connected, the energy was instant — mutual respect, shared passion, and a vision for meaningful collaboration. Dexter is one of those rare chefs whose food carries not just flavor, but presence. His voice is honest, his style refined yet grounded, and his ability to translate emotion into cuisine is extraordinary.

It’s an honor to feature him on our platform, and even more exciting to offer a private dining experience that reflects his values — intimate, elevated, rooted in story and substance.

This interview captures his journey: from Ardeal to Paris, from humble ingredients to fine-dining excellence, and from tradition to reinvention.

1. Signature Quote or Your Kitchen Philosophy in 3 Words

 

Taste over beauty, craft over art! 

 

2. The Story Behind the Chef

Tell me about your beginning — when and how did you first fall in love with food?
I didn’t fall in love with food all at once — it was more of a slow burn. It started in my grandmother’s kitchen, where nothing was rushed, and everything had a story. I was drawn to that quiet kind of magic: the way food could bring people together, speak without words, heal, and anchor memories. Later, when I understood the discipline behind a kitchen brigade and the poetry in a perfect service, I knew this was more than a job — it was my vocation.

What moments shaped your path?
Several moments defined me. Training with some of the best chefs and mentors — both in Romania and abroad — reshaped how I think about ingredients, technique, and respect. Working in a Relais & Châteaux hotel gave me both pressure and purpose. Winning national awards, being recognized in Vogue or Le Figaro, or collaborating with renowned chefs— all of these were milestones. But honestly, teaching at the Horeca School, seeing younger chefs grow, or building a fine dining dinner from scratch and watching people react — those moments give the journey meaning.

Where are you today in your culinary journey, and what vision guides your work?
Today, I’m at a point of synthesis. I’m not chasing trends. I’m building something rooted, real, and honest. My next restaurant, Aura, will reflect that — a Mediterranean bistronomic space that honors simplicity, depth, and human connection. I believe in food that respects nature, invites nostalgia, and still feels modern. Every plate is a reflection of that balance.

What do you want guests to feel when they taste your food?
I want them to feel seen. Understood. Grounded. Surprised, sometimes — but never alienated. I want them to find comfort in flavors that speak of home and excitement in textures that suggest somewhere far away. Ultimately, I want them to leave lighter, happier, and just a little more alive than when they arrived.

3. Your Culinary Identity

How would you describe yourself as a chef? (You can select or combine)

✅ Explorer   ✅Innovator ✅Keeper of Tradition  ✅Minimalist    ✅Zero Waste advocate

 

4. Your Favorite Ingredient — and Why

Is there an ingredient you always come back to? One that inspires you? Tell us about its story and how you use it.

Cauliflower and lovage are two ingredients I always return to.
Cauliflower for its quiet versatility — it can be humble or luxurious, depending on how you treat it. And lovage… that one hits deeper. I grew up with it; it’s in our DNA here. But when I worked in Paris and saw Michelin-starred kitchens paying 35€ per bunch, I realised how underrated it is back home. That changed the way I saw it — not just as a flavor I loved all my life, but as a heritage ingredient worth honouring.

5. The Dish That Represents You

It doesn’t have to be your signature dish — just the one that feels the most *you*. Why does it matter to you?

The dish that feels the most me?
Beef pastrami, smoked cream, and caviar.

It’s not my signature dish, but it captures my essence — bold yet respectful, rooted yet modern. The pastrami speaks to tradition and patience; the smoked cream brings comfort and depth; and the caviar adds that touch of quiet elegance.

It’s East meets West, rustic meets refined — a dish that tells a story without shouting. Just like I try to do with my cooking.

6. A Culinary Memory That Stays With You

From your childhood, your travels, or your own kitchen. A moment that felt magical or transformative.

My grandmother’s potato soup from Ardeal. Just potatoes, onions, and a bit of tarragon and tomatoes — that’s it. But somehow, nothing I’ve ever made comes close. I’ve tried to recreate it so many times, with better techniques and ingredients, but it never tastes the same.

It wasn’t about the recipe — it was about the love in her hands, the stillness of that kitchen, the way simplicity could feel like home. That soup taught me that magic doesn’t need complexity. Just heart.

7. If You Could Recommend 3 Places to Taste the World…

Where should we go, and why? These can be restaurants, food stalls, markets, or even villages.

 DiverXO – Madrid, Spain
A wild, unforgettable ride. Dabiz Muñoz doesn’t serve food — he creates edible chaos with precision. Every bite is a statement, every course a rebellion. It’s culinary art with no brakes.

Paris – The whole city
From a perfect croissant at sunrise to a late-night bistro confit, Paris is where technique meets soul. Whether it’s a corner bakery or a three-star institution, the city breathes gastronomy. It’s where I learned that food can be both poetry and discipline.

Berlin – The whole city
A place where cultures collide and reinvent themselves on the plate. Berlin is unpretentious, bold, and full of contrasts — from street food to avant-garde tasting menus. It’s a city that cooks with freedom. Durum at 3 am is amazing 😀

8. A Chef or Partner You Love to Collaborate With

Tell me about a chef or artisan who inspires your work, and with whom you’ve created something memorable

Two people come to mind immediately.

Dimitris Boutsalis, in Athens, a chef with deep roots and bold creativity. We cooked a 4-hands dinner together that blended Greek soul with my neo-nostalgic Romanian flavors. It was spontaneous, emotional, and one of those rare moments where two culinary languages just clicked.

And Ramona Enache-Lorenz, the mind behind Pointersips in Berlin, a sommelier and storyteller whose pairing game is unmatched. We’ve worked together on wine & dine experiences that go beyond the plate and glass. Her vision elevates everything I do.

These kinds of collaborations remind me why I love this craft: it’s about sharing, listening, and creating something you couldn’t build alone.

9. One Ingredient You’d Never Use and Why

Tell me an ingredient you dislike and the story behind it.

I’m not the biggest fan of soft-boiled pigskin or overly fatty cuts — that gelatinous texture just doesn’t speak to me, even if I understand its cultural weight.

Tripe? I don’t enjoy eating it, but I’ve learned to cook it exceptionally well — sometimes, it’s about the guest, not the chef.

And lemongrass? I love it only in a proper tom yum, where it belongs and sings. Outside of that, I find it can easily overpower a dish.

10. Romania in a Plate – For Curious Travelers

If someone is visiting Romania for the first time, what culinary experience would you invite them to try? What could they discover about Romanian culture through this tasting?

To truly taste Romania, you need contrast.

First, start with a touristy traditional restaurant in the Old City of Bucharest — yes, the clichés, the folklore, the sarmale. It sets the tone.
Then, head to the countryside, to a local gastronomic point — where food is still cooked like a love letter to the past. That’s where you feel the heart of Romania.
Finally, book a table at one of Bucharest’s modern New Romanian Cuisine restaurants. You’ll see the same roots — just reimagined with elegance and boldness.

Together, these three stops tell a story: of resilience, reinvention, and a deep, delicious heritage.

11. Favorite Book / Movie about Gastronomy

Tell me your favorite book or movie about Gastronomy.

I can’t name just one — each has marked me differently.

Books like Modernist Cuisine and Modernist Bread fed my curiosity and obsession with technique, while Bouchon and The French Laundry by Thomas Keller taught me the poetry of precision and restraint. Kitchen Confidential reminded me that this world is raw, beautiful, and not for the faint of heart. And Dalí’s Les Dîners de Gala? That one just unlocked the surreal side of food — absurd, sensual, and wild.

As for films: Jiro Dreams of Sushi is discipline distilled. The Bear captures the chaos and beauty of kitchen life like nothing else. And the first seasons of Chef’s Table — those felt like gospel. They reminded me why we do this: for love, for legacy, and sometimes, for madness.

12. What Does “Flavor” Mean to You?

Not just a taste — but a feeling, a moment, an emotion.

To me, flavor is not just taste — it’s memory, emotion, and energy.

It’s science and art dancing on the same plate. It’s childhood, a forgotten corner of the world, the smell of rain, the salt of the sea, or the smoke from a fire in a mountain village.

Flavor is ripe fruit in summer, or something slightly spoiled that strangely still fascinates you. It’s the tingle of a new ingredient, a first kiss, or a song that transports you.

It’s family, love, sex, places you’ve been and places you dream of. It’s alive — constantly evolving — and when it hits right, it becomes something you feel, not just taste.

Chef Dexter’s cooking is not about trends or tricks — it’s about truth. In every dish, he distills something essential: memory, discipline, beauty, and love for the craft. He invites you to taste with more than your palate — to experience food as a connection.

Though our paths crossed only recently, it’s clear this is the start of something meaningful. Collaborating with Dexter is not just an opportunity — it’s a privilege. We’re excited to share his story and to offer a space where people can experience the kind of thoughtful, soulful dining that only he can create.

Whether you’re a traveler, a local, or a curious soul — this is your invitation to discover Romanian cuisine through one of its most inspired voices.