Ciprian Condrea is the Executive Chef at dō deli, a restaurant recently launched by DoubleTree by Hilton Sheffield City. He tells us about his culinary journey and his biggest inspirations.
Hi Ciprian! Tell us a bit about your background and how you started.
My culinary journey began in Romania, where I attended culinary school and started my career as a chef on the seaside. In 2009, I moved to the UK and began working at Slaley Hall – a four-star property in Newcastle – as a junior sous chef. I quickly climbed the ranks and eventually became head chef there. My career has taken me across the north of England to places including Leeds, Sheffield, the Lake District, and Hull, where I have honed my skills in fine dining establishments.
So, what attracted you to your current role?
I had always aspired to work for a prestigious international brand like Hilton. When the opportunity arose, I was particularly drawn to DoubleTree by Hilton Sheffield City’s innovative dō deli concept, which sets it apart from other hotels in the local area.
The emphasis on fresh ingredients and the chance to continuously improve menu quality particularly appealed to me.
Where have you found inspiration
My passion for cooking was ignited in my childhood when I spent a lot of time cooking alongside my mother and that early excitement has stayed with me throughout my career. I also draw inspiration from Michelin-starred chefs and industry icons. When I moved to the UK, I was exposed to new influences – particularly the work of Gordon Ramsay – which has significantly shaped my approach to cuisine.
What are your favourite ingredients to cook with?
I have a particular fondness for lamb as it offers versatility and rich flavours. Dō deli serves a lovely, braised Barnsley lamb chop which showcases the restaurant’s commitment to its appreciation for fine ingredients. When it comes to seafood, turbot is my go-to fish for its delicate taste and texture.
Are there differences between cooking for leisure and corporate guests?
Corporate events often require more standardised, buffet-style offerings. Leisure dining on the other hand allows for more creativity and personalisation. However, regardless of the type of guest, I always strive to maintain the highest attention to detail and quality in every dish that I prepare.
Dodeli.com Dodeli@doubletreesheffieldcity.com 0114 321 4400