My adventure with the kitchen started in 1989 at Hevelius four-star hotel in Gdansk, the city centre, 260 rooms, extremely busy restaurant, high standard of food - the perfect place to learn.

   Executive chef Marek Aszyk and the team have had a great impact on my perception of gastronomy. Training starting from procedures and cleanliness of the kitchen, follow by preparing vegetables, working on each section, ending at the butchering, prepared me to work in every kitchen. Work at the place confirmed what I've always known, that the kitchen is my life.

    Over the last twenty-five years I have had the opportunity to work in large and small hotels, restaurants and gastro-pubs, more than half of the time as head or sous chef. These establishments always had one shared trait that we served excellent quality, fresh, seasonal food. No artificial flavour enhancers, without buying semi-product and ready dishes. All prepared with due care in the restaurant from start to finish, this philosophy is what I was taught and is in my heart and mind. The same values I try to instil in my chefs. From myself and my team I demand a lot, so that the client receives an excellent product.

    My passion is modern culinary techniques. I’m always looking for new solutions and tastes. A great pleasure for me is to create new dishes and flavour combinations. I always try to improve my skills.  I really enjoy the adrenaline of busy service and satisfaction when I know that all customers are leaving the restaurant happy.

   Honesty, punctuality, passion, commitment and hard team work are what I admire most in people. For me it is extremely valuable to work with people ambitious and hardworking, who like me, are trying to achieve excellence in the culinary arts. I am hungry for success and I believe that I am able to reach much more.