Hey! I’m Diana, a plant-based Head Chef, Recipe Developer and Restaurant Consultant dedicated to helping you cook the best vegan food ever! 

As an animal lover, a huge foodie and former health psychologist with a passion for wellbeing and kindness, I’m proud to have worked and influenced the plant-based cuisine industry in the past 10 years. Through

  •       managing and running 5 restaurant kitchens as Head Chef, 
  •       launching a raw-vegan pastry shop, 
  •      having created aproximately 200 vegan recipes for multiple vegan restaurants across the EU and UK and 
  •      having prepared more than 350.000 plant-based meals, 

I help people like you cook and enjoy plant-based foods whilst diving into culinary techniques, to ensure you achieve amazingly delicious results every time. 


I believe in a holistic approach to health and wellbeing and I know plant-based food is one of, if not, the best ways to achieve them. My wholehearted calling is to create healthy delicious foods which do not contribute to the suffering of other beings, but, in fact, have a positive impact on your health and the environment. This philosophy, a great amount of hard work and tremendous patience have led me to some wonderful milestones. For instance: 


Working as Head Chef in Germany’s first and only vegan restaurant franchise SATTGRUN

I'm honoured to be working now for 3 years as Head Chef in a restaurant which serves +1000 people daily. I love the variety, tasty and accessible food we offer and I love my team. 


Working as a Recipe Developer for NUTRIENTO




It was my great pleasure to create their plant-based menu, with a focus on healthy grains, fats and vegan protein. I loved implementing creative flavour pairing, healthy cooking techniques and innovative textures their bowls.

Virgil, CEO Nutriento:
"Diana is a very dedicated person. Her experience and knowledge in the culinary art have helped us create unique recipes for Nutriento. I highly recommend collaborating with her if you want to stand out through the products offered to your guests."


Working as Recipe Developer for VEGgo




I loved getting imensly creative and technical with creating colorful and flavorful burgers which packed a punch in terms of taste and texture. 

Ariane, CEO VEGgo:
“Diana helped me a lot in opening my vegetarian / vegan restaurant in Cluj-Napoca.  After a meeting of about 1 h she knew exactly what interests me, what I want to be on the menu, how I want the food to be arranged in packaging, absolutely everything.  I received the menu list shortly and everything was perfect from the get-go.  It was a very special menu, completely different from the competition, and at the same time very very modern and international.  She also helped me a lot with the kitchen equipment and made me a list of exactly what I need to buy, and where (which made my work a lot easier). Every time I will need inspiration or direction for new recipes, I will definitely work with her again.”


Working as Head Chef and Recipe Developer for GRANDE PIZZA



It was one of most challenging and beautiful parts of my career as I got to cater directly to my growing vegan community and have the freedom to create and explore different dishes. 

Cipri, CEO Grande Pizza:
“Our collaboration with Diana started out of the desire to develop the range of vegetarian / vegan dishes, given the growing public interest in this food segment.  Over time, Diana has proven to be innovative, persevering and receptive, developing new recipes for both vegan or raw vegan desserts and various dishes that can be served as main courses or starters.  Diana also actively participated in the formation and training of new colleagues, which is why she was a valuable member of our team.”

Working as Pastry Chef and Recipe Developer for RAWANA




I loved being part of this project as I had open wings to create original and innovative desserts at that time. I am proud to say that I first introduced raw vegan entrements and monoportions on the market in my home country of Romania. 

Cristina, CEO Rawana
“Since the opening of the confectionery, I have collaborated with Diana to design the menu and create dessert recipes.  Throughout our collaboration Diana had a professional, empathetic attitude and carried out her activity thoroughly, with passion and interest for the vegan and raw vegan culinary field.  She designed all recipes for cakes, bars, candies and smoothies, was always interested in discovering new things in the culinary field and practiced a healthy lifestyle.”

Working as Raw-Vegan Sous Chef for SAMSARA




I feel the utmost gratitude to have been in the first wave of professional vegan chefs in my home country of Romania. This was my first restaurant job and opportunity to create my first recipes. 

Alin, CEO Samsara:
“As a Vegan Sous Chef, she was actively involved in meeting the deadlines and carrying out professional tasks, contributed to maintaining the standards of the preparations and was involved in creating several recipes.  She is a competent and motivated person, able to find solutions to problems, and among her strengths I mention team spirit and team management skills.”