Andrei Voicu has taken the reins as head chef at the Crazy Bear in Stadhampton, bringing with him international experience, Michelin-star training and a clear ambition to champion British produce.
Inspired by Gordon Ramsay and having worked alongside Marco Pierre White, Andrei is now focused on building a culinary legacy of his own.
Originally from Romania, Andrei left home at 22 to pursue his dream in Italy, immersing himself in one of the world’s great food cultures for three years. He later moved to London, securing a role at the Michelin-starred Benares in Mayfair, where he refined his technique and developed a passion for high-end cuisine.
He continued to broaden his experience working at Marco Pierre White’s pop-up restaurant in the Royal Enclosure at Royal Ascot, learning from one of the UK’s most respected culinary figures.
After more than two years at the Crazy Bear in Stadhampton — rising swiftly from senior sous chef to head chef — Andrei says food has always shaped his life.
He said: “Food has always inspired me. When I was little, I wanted my food to be perfect. I loved being in the kitchen and learning about different ingredients.
“In Italy, I learned the discipline to cook in a high-end restaurant and the exceptional organisational skills it demands. It was there that I learnt the fundamentals of my work, which still guide me to this day.
“I’m bringing my range of experiences from Italy, at Benares, and from working at Royal Ascot, to the Crazy Bear. I want to express myself through menus that resonate with people, further strengthening Crazy Bear as a go-to destination.”
Listing Gordon Ramsay as his biggest culinary inspiration, Andrei says clear communication is central to leading a successful kitchen.
He said: “Good communication is the key to running a successful kitchen. I’ve always been inspired by Gordon Ramsay. Even though he can be outspoken, he communicates every action clearly to his colleagues.
“His experience and knowledge flows through every sentence. He was one of the first chefs I started following on social media. Becoming head chef at the Crazy Bear is a step up in my career. I have the drive and ambition to make this a success and to prove myself.
“I want to cook food which people can identify with. I want to celebrate British food and what British farmers can offer. My menu showcases the very best of British produce, with each dish built on the changing seasons. Classic flavours combined with a sprinkling of modern flair, resulting in hearty favourites from perfect pies to charcoal-fired steak.
“To achieve this, my team puts in a huge effort, and we have everyone pushing to get the best out of each other. When I see the fire in their eyes, I know I’m doing a good job.”
One of the restaurant’s recent successes is Sunday Jazz in the Glasshouse, combining a three-course roast with live music every second Sunday of the month.
Andrei said: “I love the mix. It’s about bringing these iconic sounds here to Stadhampton, and from a food perspective, it’s more than just a regular roast.
“It’s the best of the dry cured meats and much more refined than the traditional menu. I experimented with the starters, while the mains are healthy portions. There’s a quirkiness and a craziness to it, and a luxuriousness. The feeling isn’t of a regular Sunday lunch, but of an elegant memorable one.”
The Crazy Bear in Stadhampton offers a range of dining experiences, including its classic English restaurant, the refurbished Hom Thai restaurant, an al fresco terrace and a traditional countryside pub.
