I joined the hospitality industry in May 2006. My first job was in a cash & carry store, in the goods receiving department. With the money I earned from that job, I paid for a professional cook training course. I completed my internship during school at a 3-star hotel that was part of the Accor group.

After finishing the training program, I remained employed at the same hotel. I went through all the professional stages in the kitchen, starting from dishwasher, kitchen assistant, cook, team leader, sous-chef, and finally head chef. This career path took place between 2006 and 2019.

Since 2019, I have been working as a head chef at my current workplace, where I lead a young, active, creative team eager to learn and grow within the hospitality industry.

What I like about Accor is that it invests in people and their development, offering a professional environment and real opportunities for growth. In hospitality, I appreciate the energy of the field, the direct interaction with guests, and the fact that every day is different. It’s an environment where passion and hard work come together naturally.

I would wholeheartedly recommend the hospitality industry because it is a vibrant, dynamic field full of opportunities. It is a place where you can start from the bottom and, with hard work, commitment, and passion, you can go far. Hospitality offers you the chance to work with people from different cultures, to constantly learn, and to grow both professionally and personally. It’s a field that gives you the immediate satisfaction of your work – through a guest’s smile or the appreciation of a united, motivated team.

To me, being a Heartist® means working with heart, not just with your hands. It means offering sincere, authentic hospitality, treating every guest not just as a client, but as a guest in my own home. It’s about empathy, care for others, and attention to detail – all expressed through small but meaningful gestures. As a Heartist®, I put passion into what I do every day and take responsibility for creating memorable experiences, both for guests and for my colleagues. It means bringing emotion and joy to your work, being present, open, and fully dedicated in every moment.

One of my greatest achievements was building a stable and motivated team, capable of consistently delivering quality service, even during peak periods. I implemented seasonal menus based on fresh, local ingredients, which helped differentiate our culinary offerings and increase customer loyalty.

A major challenge was quickly adapting to new hygiene and food safety standards, especially during the pandemic. It was necessary to rethink workflows, train the team, and at the same time maintain a high level of quality and efficiency.

I would tell them to be patient and open to learning every day. The hospitality industry is one where success comes through hard work, perseverance, and a positive attitude. No one becomes a chef or manager overnight, but every step, no matter how small, counts. Don’t be afraid to start at the bottom, because the strongest careers are built on a solid practical foundation. Ask questions, observe, listen, and remember that every satisfied guest is a personal achievement. Also, respect for colleagues and a willingness to work as part of a team are just as important as talent.