one of the most talented Chefs of the young generation. He began his adventure with gastronomy at the prestigious Hotel Bristol, then successfully ran a kitchen at the newly established Warsaw Superiore restaurant. He developed his skills at numerous trainings, such chefs as Bruno Goussault, Anne Alvarado, and Professor Harve This. As a member of the National Polish Representation, he represented our country at the Gastronomic Culinary Olympics in Erfurt and at the World Cup in Luxembourg, from where he returned with a total of three bronze medals.
In 2015, as the Deputy Chef, he took up the challenge of co-creating the innovative Elixir Restaurant in the House of Vodka, based on the idea of food & vodka pairing. After less than two years, he took the position of the Chef in the House of Vodka, and the Elixir restaurant was awarded for the third time in a row by Michelin.