As part of our Meet the Chef series, we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the turn of Catalin Claponea of Boardwalk Bar & Grill in Bowness-on-Windermere
What is your current role and what does it involve?
I’m the head chef at Boardwalk Bar & Grill in Bowness-on-Windermere. With stunning views of Lake Windermere, the restaurant serves freshly prepared and delicious food in a relaxed, family-friendly atmosphere.
We have recently been awarded Tripadvisor’s Travellers’ Choice Awards Best of the Best for 2024. We’re so thrilled to be recognised as one of the top 10 pet-friendly restaurants in the world. Dogs are welcome on our outdoor terrace and indoors on the ground floor.
The restaurant is nestled alongside the lake at Gilly’s Landing, just off Glebe Road in the vibrant heart of Bowness-on-Windermere. We’ve enhanced our fantastic menu with some of our most sought-after signature dishes along with our new mouthwatering grass-fed dry-aged beef. My job at Boardwalk involves managing the kitchen and the menu, including creating new dishes and weekly specials, keeping the venue up to date with new and exciting food options.
How long have you been a chef?
I have been doing this job since I was 16 years old, so a total of 19 years in the industry.
How did you first get into cooking?
I have been involved in cooking since I was a kid. My family used to have a restaurant and I was always fascinated about being a chef.
Where did you learn your craft?
I started at a professional cooking school in Cambridge, but I have learned most of my skill working alongside great chefs such as Gennaro Contaldo, Jamie Oliver and many more.
What was your first job in hospitality?
My first job in the kitchen was when I was 16 years old, working as a commis chef, back home in Romania.
What is your signature dish?
My favourite dish will be a good chowder, but recently I’ve discovered that I’m passionate about ageing steaks. Here at Boardwalk Bar & Grill we have two amazing dry-ageing fridges which brings extra flavours to our steaks. We have excellent feedback from the customers about the taste and quality.
What’s been your worst cooking disaster?
I don’t think I have ever had a food disaster in the kitchen, but l had an accident once when I switched the fryers on and there wasn’t any oil in them. I almost set the kitchen on fire!
What are your culinary ambitions?
My culinary ambition is to have my own restaurant doing French cuisine.
What do you like to eat?
I prefer simple food. After a busy shift in the kitchen you want a quick nibble or something really simple, but I’ll go for a good cheese on toast and on my days off usually a good quality steak will be a treat.
How do you achieve a work/life balance?
Deb, who is owner of Boardwalk Bar & Grill, really cares about the staff, and ensures all the team has fixed days off, so that we have the best work/life balance possible.
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