For Daniel Dobre, sustainable gastronomy is a long-term cultural and educational mission. As co-organizer of Sărbătoarea Gustului , he speaks about seasonality, local producers, food education and the responsibility chefs have beyond the plate. In this interview, he reflects on why restaurants must become more than service providers, how sustainability can inspire creativity, and why the future of food depends on reconnecting people with nature’s rhythm, local traditions and the true value of