Andreea Apostol

Born in Romania in a very creative family with a fashion designer mom, an architect dad, and a painter grandma, I always was a very independent and authentic girl.
I become a chef not to work in a restaurant but to teach children to cook. Moving to Macau in 2007, following the love of my life, I realized being attracted to the sweet part of my job, considering desserts a crucial and essential part of our life, as I grew up in Romania. In this country, dessert is a necessary dish on the table. This was why in 2013, I opened Macau, a small business with homemade desserts and cake decorating (Macau Sweet Ideas), and also taught cooking to kids at Le Petit Chef De Macau.
 
However, since 2016, I started to be more aware of what I eat and the way I feed my body, the moment when one of my best friends convinced me to try a raw vegan cake. That moment changed my mind about desserts, recipes, ingredients, and my business. I started to read and learn a lot about raw food, and soon after, I became a raw vegan chef, trained by one of the best Raw Vegan Chefs in the world, Sayuri Tanaka.
As people got more interested in vegan food, I started collaborating with coffee shops and hotels in Macau by creating plant-based menus. I am organizing plant-based retreats and events. I am also a private chef. I had prepared dishes for The House of Dancing Water athletes & staff and currently preparing for The International School of Macau teachers & students. I’m also running workshops and cooking classes.
 
In 2018 I became an award winner for Great Taste Award 2018: AAT Award.