Good taste and a passion for entrepreneurship meet among the mountains: At just 21, Iustin Mazarache is living his dream in Șimon, at Hillden Boutique
Do you remember what you were doing at 20 and what your concerns were? Living “carefree and broke,” as the song says, trying to discover what you enjoy doing, which passions or unexpected talents were waiting to surface? Or maybe you dreamed a lot? In the following lines, we talk to a dreamer who aims high but quickly steps out of the dream and into action.
Chef Iustin Mazarache turns 21 today and discovered early on what his calling is. He learned the craft, picked up the secrets of Italian cuisine, and now he runs the restaurant and guesthouse he manages, Hillden Boutique in Șimon.
How did you discover your passion for cooking?
I think I was around 10 when I started cooking on my own in the kitchen. I always loved food and loved mixing flavors, trying to make dishes in my own style. And yes, the chaos in the kitchen was also in my own styleand my mom would hold her head in her hands when she came home after I had cooked. Little by little, I began making more complex dishes and convinced my mother that it wasn’t just a passing phase, that this is what I wanted to do in life. At 14, I enrolled in my first cooking courses in Timișoara, the city where I grew up. My mom always supported me in doing what I loved and agreed to let me go to Venice for an Italian cooking course.
What was the most important thing you learned there?
Simplicity. Many times, we tend to overcomplicate things unnecessarily. Good flavor comes from as few ingredients as possible, but they must be quality ingredients. In Italy, I learned to make Neapolitan pizza, which I also introduced at Hillden, with dough that rests for 48 hours, becoming lighter and easier to digest. It’s one of our most sought-after dishes, but because it requires long preparation time, you usually find it only on weekends.
When did you first step into a restaurant kitchen?
At 14, during summer vacation, I went several times into the kitchen of a restaurant in Timișoara run by a family friend, just to see what happens there. I liked it so much that I told my mother this is what I want to do for the rest of my life. I was fascinated by the energy of the people, the work behind the scenes that you don’t see, but that you can taste on the plate. I loved that people treated me like one of them, not like a 14-year-old kid. They saw that I wasn’t afraid of hard work and that I was curious and eager to learn. It was an experience that matured me.
As I grew older, more jobs followed, in restaurants serving up to 300 clients in a single day. There were many challenges from which I grew. I learned a lot about gastronomy, and about people, and at 18 I was offered the opportunity to cook and organize the kitchen of a guesthouse in Poiana Mărului, Timiș county.
Weren’t you afraid that it might be too much responsibility for an 18-year-old?
Not at all. I felt ready for it and the offer suited my independent nature. In fact, that was the time when I began dreaming of my own guesthouse, and from dream to reality it didn’t take long. I found online that Hillden Guesthouse in Șimon was available for lease, and I convinced my mother to travel from Timișoara to see it. We loved it instantly, surrounded by mountains and hills, in a spectacular setting in probably the most visited tourist destination in Romania, yet away from the crowds. We both felt that this was the opportunity we had been waiting for, and from Șimon we went straight to the credit broker to arrange the required guarantee.
How was the transition from employee to entrepreneur?
At first, nobody gave us any chance. Nobody (laughs). But that didn’t discourage us. We knew we wanted this and that we could do it. Because the loan approval took longer than expected, we paid the first month’s rent with borrowed money from acquaintances.
We all moved to Șimon – my mother, my sister (who continues her studies in the area), and myself – and Hillden became the center of our universe. I am responsible for the restaurant kitchen, while my mother, Ionela Ignat, manages the guesthouse. It wasn’t easy in the first year, but we always felt that failure was not an option. Every bad stroke of luck was usually followed by something good, so the balance stayed even. There are many details no one tells you about; you only discover them when you run into them. This is also why many owners never authorize their guesthouses and therefore are not checked by anyone. Fines fall only on those who are authorized…
At Hillden, we have always tried to do everything by the book.
How was the transition from employee to entrepreneur?
We tried to combine tradition with novelty, to make our guests feel at home but also to surprise them with new flavors. I always start from the premise that at a restaurant you want to try something different from what you have at home. That’s why I included dishes such as guinea fowl leg, venison roast, Wiener schnitzel from pork tomahawk, and the beer we serve is imported directly from Germany.
I believe these details truly make a difference, and I am happy when clients return as it’s proof that we are doing things well.
What comes next for you and for Hillden in the year ahead?
We reinvested almost everything we earned so far at Hillden, so that people can find the comfort they are looking for: we renovated rooms, replaced bed linens, duvets, curtains, installed a hot tub, and the latest investment is the pool, which we want to keep functional every year from spring through autumn. I know it’s one of the most appreciated attractions for our guests.
The year ahead will be full, with more and more organized groups coming, both for quality tourism and for professional events such as team buildings, trainings, or team meetings. We have also begun collaborations with reputable travel agencies, and we have many requests for camps in every season, so we expect to be very busy. We’ve prepared special offers, décor, and menus for occasions like Valentine’s Day, March 8th, Easter, May 1st, as well as discounted offers for quieter weekdays outside tourist season. So we are ready for a beautiful year at Hillden. At Hillden, each season is beautiful, so we gladly welcome you anytime you wish to visit.
What do you wish for today, on your birthday?
Yes, today I turn 21. What do I wish for? First of all, health for myself, for my family, and for all my loved ones. Without health, you cannot build anything, and I have big plans for the future. I wish for Hillden to grow, to become a reference destination for those who appreciate good food, authentic hospitality, and the peace of the mountains. I wish to keep learning, to discover new flavors and techniques, to bring dishes to our restaurant that surprise and delight.
On a personal level? To surround myself with good people who share my values and energy, and maybe, who knows… for that special woman to appear, the one who will convince me that in life, it’s not only the taste on the plate that must be balanced, but also the taste of relationships. Until then, I enjoy every day with the passion and dedication I put into everything I do.
Come to Hillden to meet us, we are looking forward to welcoming you!