The chef bringing award-winning Caribbean cuisine to Southampton

He's the chef bringing award-winning Caribbean cuisine to Southampton.

Turtle Bay head chef Daniel Petrescu talks spices and goat in our meet the chef column.

What first inspired you to become a chef?

"When I was young, I was absolutely captivated by shows like MasterChef."

What was the first meal you cooked for someone else?

"My mother and I made a traditional Romanian dish called Sarmale, which is rice mixed with pork, beef, and onions, all wrapped up in cabbage. It was a magical moment that sparked my passion for cooking!"

Tell us a bit about your career so far…?

"I started in Italy in 2010 as a grill chef. In 2015, I made the exciting move to London to work in an Italian restaurant. After that, I ventured to a vibrant burger restaurant in Covent Garden. I stayed with the same company but relocated to Salisbury. Finally, I found the perfect opportunity for both my family and my career in Southampton, where I'm now head chef at Turtle Bay. It’s been an amazing journey!"

(Image: Turtle Bay)

What is your proudest career moment to date?

"It has to be my restaurant winning the prestigious Caribbean Cup! All Turtle Bay restaurants compete and are judged on various criteria. We poured our hearts and souls into this, working tirelessly as a team. I am incredibly grateful for their dedication and hard work."

What is your favourite dish currently on your menu?

"Our Curry Goat Hash. It's a rich, classic curry goat served with mashed spiced fries, topped with a crispy fried egg and pickled vegetables. It's a Turtle Bay staple, and I love the burst of flavours and the joy it brings to our guests!"

What is your culinary guilty pleasure?

"Chilli choc brownie with coconut ice cream!"

Which key ingredient is always in your fridge?

"Scotch bonnet for sure! You can’t be a chef at Turtle Bay without wanting to add a bit of spice to your dish."

(Image: Turtle Bay)

Which chef do you most admire?

"Gordon Ramsay – for his passion and enthusiasm. I have many of his cookbooks at home and try and emulate his dishes when I'm not busy in my own kitchen."

What’s your career ambition?

"To continue to bring the Caribbean good times to all our guests."

(Image: Turtle Bay)