Internationally renowned Henrik Sebok Certified Master Chef has worked at some of the most prestigious restaurants, hotels, and conference centers in Canada, Europe, and the USA. Chef Henrik went on to study the culinary arts, hotel, and restaurant Management at the Algonquin Culinary Institute in Ottawa, in collaboration with the Cordon Bleu Cooking School of Paris, where he learned to develop his own unique style and flair. He continued with his career at exclusive restaurants and hotels around the world. He kept gaining his culinary knowledge working with the best 3 Michelin Star chefs of the time such as Eric Rippert – La Bernardin, Thomas Keller – French Laundry , and Daniel Boulud – Daniel. Those chefs had a great influence on Chef Henrik’s culinary style. After returning to Canada from his culinary journey Chef Henrik becomes the youngest Sous Chef of the Chateau Cartier Sheraton.

During his culinary career, he cooked for kings, queens, and presidents from all over the world. Just to mention a few. Queen Elizabeth the Second and her husband Prince Duke of Edinburg, George W. Bush, Bill Clinton, Prime Minister of Canada Jean Chretien, Albert II Prince of Monaco, Vladimir Putin, Madonna, Jackie Chen, Roman Abramovich, and many more (cannot be disclosed due to NDA).

After moving to Bucharest, Romania in 2003, he became the Executive Chef of the Grand Plaza Hotel (later Sheraton Bucharest Hotel). Chef Henrik owns the title of a Certified Master Chef (2012). He is a well-recognized and respected leader in the International and Romanian gastronomic world. He is a permanent guest chef of the Romanian Culinary TV Shows. Chef Henrik’s culinary philosophy and passion reflect the growing trend towards a healthier and down-to-earth lifestyle. Working with neighboring farmers to seek out the finest in regional and local organic produce, is the essence of his cuisine. Chef Henrik’s preference is to allow the natural flavors of food to express themselves.

During his lengthy career, he specialized in Fusion, French, Asian, Contemporary-Eclectic and Italian cuisine and he is the “Father of Progressive World Cuisine” in Romania. For the past 10 years, he has mainly focused on Hotel & Restaurant Consulting in Romania and Europe. Worked and created F&B projects and concepts for different national and international hotels Accor, Radisson Blu, Hilton and others.

Few projects that he was part of:

• Hotel Roman 4* Independent Hotel | Kitchen redesign | New Restaurant Concept creation | Menu design and training | Completed
• Radisson Blue Brasov 5* | Full F&B concept design|4 outlet | Kitchen design | Technological flux creation| Fitting of all outlets and the kitchen | Menu creations | Kitchen personal training | Soft opening | Completed
• BNR Palace | Two independent kitchens design | Technological flux creation | Created innovative flux solutions, due to the fact it is a historic building with many restrictions in modifications – not completed
• Hotel Werk – Eden Restaurant | Kitchen modernization | Concept creation | Menu design | Personal training
• Urban by Werk Restaurant | Concept creation | Menu design | Kitchen personal training