Laurentiu started work in hospitality in 1997, working as a waiter for Sheraton hotel and resorts. this would see the start of his career and passion for the food and beverage industry.
His passion and determination shined through and within 2 years held the position of Restaurant and Bar Manager of the Rin Grand Hotel, one of the largest hotels in Europe boasting 1559 bedrooms, 60 conference rooms and 4 restaurants.
In addition to the hard work managing such a large operation, Laurentiu undertook lots of management based training and started to develop his knowledge further with wines and spirits. 4 years later, he would travel the Caribbean Islands and Arctic Ocean working on board the Carnival, Cunard Line Queen Mary 2 cruise liner.
Laurentiu moved to the UK in 2010 and spent 6 months managing night clubs before moving back to where his heart desired, managing a bar and restaurant at Hilton Hotel. In April 2012, he moved to Jersey and became a very valuable member of the team at Hotel de France taking management responsibility for Saffrons Restaurant.
Continuing to extend his knowledge and expertise of fine wine and food, Laurentiu achieved Level 3 Certification in Wine and Spirits within the first year. Next step would be professional Sommelier.
‘I know for sure we are the best restaurant in Jersey and in the first 5 in the UK. If you look at what we strive for, what we spend and how we progress. We have a very professional, knowledgeable and friendly service’.
‘I have always identified that food and beverage service is a dynamic industry covering a wide range of job roles. From baristas to head waiters, mixologists and sommeliers – it is a career with many opportunities. A positive attitude and hard work can lead to great things for your career’.