My name is Andreea Apostol. I was born in Romania into a family of creatives - my mother is a fashion designer, my father is an architect, and my grandmother was a painter. Growing up, I was always very independent and authentic.

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I became a chef in 2012 and began sharing my love for cooking with children. However, my perspective on food shifted in 2016 when I became more conscious about what I consume and how it impacts my body. As a result, I underwent training from one of the top Raw Vegan Chefs, Sayuri Tanaka, and became a skilled raw vegan chef. I also enrolled in several other courses, including online vegan courses taught by world-renowned chefs such as Matthew Kenney and Amy Levi.

 

In recent years, I have cultivated a profound interest in fermentation products, which has led to a particular enthusiasm for sourdough bread and baking. As a result, I have sought training as a French baker and pastry chef at The Institut Disciples Escoffier in Hong Kong.

 

I am a freelance chef and trainer specializing in baking, raw, and plant-based cuisine. I have curated menus, cooked meals for various wellness events in Macau, and even organized plant-based retreats. Through my teachings, I have had the pleasure of instructing over 1,000 students, from ages 10 to 60, on the art of baking, cooking and consuming healthy, plant-based meals.

 

I have had the privilege of being invited as a guest speaker to several esteemed local and international events and conducting masterclasses at the Culinary Academy. During my time in Macau, I had the pleasure of preparing nutritious plant-based meals for Franco Dragone's artists, athletes, and staff while they were performing.

 

My determination and passion led me to be nominated and win the Great Taste Award 2018 (Anti-Additive Great Taste Award)