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Chef Ciupe Marin is no stranger to the culinary business in Jersey, with an impressive history working in the kitchen of some of the island's top restaurants... But now he's ready to run the show himself.
After selling his shares in the Greek Taverna, Ciupe has finally committed to his dream of opening his own restaurant, bringing traditional Eastern-European cuisine to Jersey with Chupè's Bistro.
The restaurant is actually named after Ciupè himself, however he changed the spelling of his own name to "make sure English people can pronounce it correctly!"
Ciupè explained that he has always been surrounded by food, with both his parents and his older brother owning restaurants in Romanian where he grew up.
Pictured: Ciupè has always dreamt of owning his own restaurant like his parents and older brother.
At just 17 years old, he became the Head Chef of his older brother's restaurant in Romania and has not looked back since.
After completing his initial culinary training, Ciupè moved to Italy to work in restaurants there and gained further chef qualifications.
Pictured: it is important to Ciupè for him to be Head Chef at his own restaurant.
His older brother moved to Jersey and Ciupè followed, hoping to earn some money. He worked as a chef in the likes of Café Spice and The Square, before becoming the Head Chef at Artemis Greek Taverna which he also owned half of.
Despite his love of Greek cuisine, Ciupè eventually decided to sell his half of the Artemis shares in order to pursue his life-long dream of opening up his very own restaurant. He also enjoys the St Aubin location and was therefore delighted that he was able to find a suitable premises for Chupè's Bistro nearby.
He decided to open an Eastern-European style grill/barbecue restaurant, as he believes that "nobody does those flavours properly in Jersey". Ciupè cooks his meats on a charcoal grill with a range of spices to give them a unique taste.
Although the style of cuisine at Chupè's Bistro is primarily meat-based, Ciupè is also passionate about providing some less traditional but equally delicious gluten-free, vegetarian and vegan options.
Pictured: Although many of the menu items are traditionally meat-based, Ciupè has adapted them to create delicious vegan options such as a mushroom shawarma, tofu steak, lentil dahl, and a falafel dish.
He explained: "If you have a party of ten people coming in, there's always at least one or two who are vegetarian or vegan. I want everyone to enjoy my food, not just the meat-lovers.
"I also don't think there are many exciting options for vegetarians and vegans in local restaurants; often they are only offered the same boring veggie burgers or mac-n-cheese! I think using powerful spices and flavours is so important in creating great vegetarian food, and it's often only Indian restaurants in Jersey that get that right."
It is important to Ciupè for him to remain the Head Chef at his restaurant, as he wants to ensure there is someone with a true passion for cooking at the helm, not just someone who views cheffing as a job.
He said: "I don't want to be replaced as I want to create my own food with my own taste."
Pictured: The interior of Chupè's Bistro, which is designed to be cosy and welcoming.
The menu at Chupè's Bistro is ever-changing, as the owner strives to "adapt to what people like".
"I'll see which dishes people like and then swap out the ones that aren't selling to try something new," explained Ciupè. "It's great timing that I have first opened during the quieter winter months, as it gives me a chance to make sure my menu is perfect in time for the busy summer period!"
Pictured: The current menu at Chupè's Bistro... although it may have changed by the time you get a chance to visit!
Despite enjoying the process of opening his restaurant so far, Ciupè admitted that "difficulties are everywhere" at the moment, although he counts himself as "one of the lucky ones" as he already knows many great people in the culinary industry who he has been able to employ in key roles at his restaurant.
Ciupè's ultimate dream is for his restaurant to be successful, and for him to be able to run it for "as long as [he] lives!"
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