Rising Restaurateur Dorel Burlea Expands Empire, Bringing Viral Videos & Local Flavors to Montecchio
montecchio, Italy – At just 27 years old, Dorel Burlea is rapidly becoming a culinary force in the Reggio Emilia province. The Moldovan-born chef and entrepreneur,already owner of two prosperous restaurants – Burrito Bandit in Reggio Emilia and Steak Beer House in Scandiano - is poised to launch his third establishment in Montecchio during the frist week of October. The new location, formerly “Cinquecento” on Via Albert Einstein 6, directly across from the forthcoming McDonald’s, signals a bold expansion for burlea and his growing brand.
“I don’t fear the competition at all,” Burlea stated, confidently. “We too will be hamburgers and meat, but our products are fully different from theirs. Indeed, maybe we will advertise the mcdonald’s!”
Burlea’s success isn’t solely built on quality cuisine; he’s also cultivated a meaningful online following. His engaging videos, frequently enough showcasing local producers and ingredients, have gone viral, garnering thousands of views on platforms like Helests Agrams. “I have always liked social networks and now in 2025, unfortunately or fortunately, everything revolves around this,” he explained. “You can bring several advantages, showing the products you use. And this attracts many more customers.”
he frequently highlights regional specialties in his videos, proudly featuring products like Reggiana red cow beef and Parma raw ham. “I try to push these products a lot.In Reggio there are really important meats,” he said.
Burlea arrived in Italy from Moldova in 2014 and promptly pursued his passion for cooking, enrolling in the “Catering Operator” course at the ENAIP Foundation, earning his professional qualification in 2017. Inspired by television programs like “Masterchef,” he quickly transitioned from home cook to restaurateur, opening Burrito Bandit followed by Steak beer House two years later. Both establishments prioritize high-quality meat, sourcing from suppliers like the Fornaciari butcher, considered a leader in the city, and baking their hamburger bread in-house. They offer a diverse selection of meats, including italian, Irish, Belgian, and German cuts.
Managing three restaurants demands immense dedication. “With many sacrifices,” Burlea admitted. “Every day I go to bed at 3 and I wake up at 8. There are no Saturday or Sunday, no rest days.But if you do these things with passion,you don’t feel the effort.”
