Introducing Manuel Mandiuc

About Chef Manuel Mandiuc

I’m Manuel Mandiuc, an Executive Chef and Culinary Director with 16+ years of international experience shaped by Michelin-starred gastronomy and ultra-luxury hospitality across Italy, London and Saudi Arabia.

My career began in Italy, working alongside Antonia Klugmann, whose L’Argine a Vencò later earned a Michelin Star, before spending more than three years at the Michelin-starred La Taverna and continuing at the one-Michelin-star La Stüa de Michil. I then spent over three years working with Enrico Bartolini, today one of Italy’s most Michelin-decorated chefs, whose flagship Enrico Bartolini al MUDEC holds three Michelin Stars.

In London, I spent over a year at Michelin-starred Barrafina Frith Street under Nieves Barragán, who went on to earn further Michelin Stars with Sabor and Legado. I then spent more than four years as Sous Chef at Chiltern Firehouse, working with Nuno Mendes — previously awarded a Michelin Star at Viajante — and Richard Foster, within one of London’s most demanding luxury restaurant operations.

My food is rooted in Italian and Mediterranean cooking, influenced by Spanish cuisine and contemporary European fine dining. I work with strong produce, seasonality, clean flavours and precise technique, creating food that is refined and modern without becoming unnecessarily complicated.

My career later evolved into private members’ clubs, five-star hotels and ultra-luxury private hospitality. From 2024 to 2026, I worked across complex private resort operations in Saudi Arabia, spanning mainland, coastal, offshore and island locations.

Michelin kitchens gave me technique, discipline and precision. Luxury hospitality added discretion, personalisation and an uncompromising approach to consistency.

Today, those two worlds define my cooking and the way I lead.