At only 17 years old, Fabian Lupoi will represent Romania at the most prestigious gastronomic competition in the world: “There was a moment when the pressure felt very strong”

Fabian Andrei Lupoi is 17 years old and won the title of “Best Commis” (no. The best chef's helper) at the first Bocuse d'Or Romania National Selection, a competition in which he was the youngest participant. “There were times when the physical and mental effort seemed overwhelming and the free time almost non-existent,” says Fabian.

Fabian is a student at the “Maria Băiulescu” Economic College in Brașov, but he is also an assistant cook at the Belvedere Restaurant in the same city. He discovered his passion for the kitchen at an early age. “I started cooking out of curiosity, at home, watching my family and trying simple recipes. Over time, I learned a lot through practice, from books, and from other chefs”, says Fabian.

At the age of 15, he had already decided to pursue a career in this field. He was attracted by the combination of creativity and precision in the culinary field, but the road to get here was not an easy one. He felt the pressure to consistently perform and reach high standards at every stage of his career. “There were times when the physical and mental effort seemed overwhelming and free time almost non-existent,” says the young man.

The “Best Commis” prize won at the first Bocuse d'Or Romania National Selection was the most important moment of his career. “Being the youngest competitor confirmed that I was on the right track. It meant a lot of work, emotions and pressure, but also a huge motivation to keep improving,” says Fabian.

At the Bocuse d'Or Europe 2026, which will take place in Marseille on March 15-16, he will represent Romania alongside the team that also includes Chef Vasilică Bejenaru and Liviu Preda. It is the first time that our country participates in the European final of Bocuse d'Or, considered the most prestigious gastronomic competition in the world.

“It's a huge honor and responsibility. For me, this selection represents both the recognition of the work done so far and a huge step in an environment of excellence, where every detail counts”, believes Fabian.

He says that he was also lucky to have a mentor who supported and motivated him at key moments: “Chef Vasilića Bejenaru had a decisive role in my evolution. His support and guidance helped me overcome difficult moments and truly understand what excellence means in the kitchen,” Fabian confesses.

“When you know that you have repeated each gesture dozens or hundreds of times, you gain confidence in yourself”

The competition to win the title of “Best Commis” was extremely intense. “Every second counted, every detail was analysed, and the pressure was constant. I prepared myself through many hours of training, technical rehearsals, competition simulations and teamwork, to be able to execute everything almost mechanically, even under stress.”

All this was appreciated by the international jury, which included chefs with experience in global competitions, with Michelin stars and Worldchefs titles. They noted Fabian's maturity, technique and composure. “When you know that you have repeated each gesture dozens or hundreds of times, you gain confidence in yourself and don't let your emotions take over. In competition I try to mentally isolate myself from what is happening around me and focus only on my steps, timing and communication with the team. There was a moment when the pressure felt very strong, especially when time was running out and every detail had to be perfect. In such moments, any small hesitation can become overwhelming”, reveals the best commis in Romania.

Commis translates to assistant cook in a professional kitchen, but in a competition like the Bocuse d'Or, the role of a commis is a complex one and essential to the team's success. “Specifically, the commis is the right hand of the competing chef: he takes care of the preparation of the ingredients, the organization of the work station, the technical execution of many elements on the plate and the strict observance of the timing”, Fabian clarifies. He also says that after this experience, he can say with all conviction that the role of an assistant is not secondary at all, but fundamental. “In a competition at the level of the Bocuse d'Or, nothing is 'support' in the classic sense, but everything is about the team and perfect timing.”

Fabian is of the opinion that a top commis must have, first of all, a very solid technical base. “Precision, speed and correctness of execution are essential, because every gesture counts in a competition of this level”.

The joy of making people happy through your work

Fabian believes that Romanian cuisine has a huge potential on the international scene. “Especially when we combine tradition with innovation. More and more Romanian chefs aim to bring local ingredients and authentic recipes back to the fore, reinterpreted with modern techniques,” adds Fabian.

For now, Fabian chooses not to project himself beyond Bocuse d'Or 2026, and says that in the short term, his main objective is to give his best with the Romanian team in Marseille, to learn from every stage of the competition and to perfect every detail of the preparations. “At the moment I don't see myself competing as a main chef at the Bocuse d'Or in the near future,” he says.

For young people who want to pursue a career in gastronomy, but are afraid of the sacrifices it entails, Fabian recommends that they look at gastronomy as a passion, not just as a job. “Yes, there are sacrifices – long hours, physical effort and constant pressure – but the joy of creating, learning and seeing people happy because of your work makes up for all the hardships,” he says.