First and foremost I’m a food freak. I remember when I was eight, I cut a mask out of a cardboard so that I could reheat some food left in the fridge. That time my face was at the height of the stove. I didn’t want the splattering oil to burn my face, as I couldn’t take my eyes of those culinary creations taking shape in the frying pan. I was cooking constantly, when I was about 20 I met a great friend and an amazing chef who taught me whole lot about the proper technique.
Eleven years ago, after few months spent in China I left Poland and lived between Mexico and London, soaking up new cultures and flavors. All those years I enjoyed cooking tremendously, but to make a living I was driven by my other passion – photography. For 10 years I was moving from reportage photos to fashion. I worked for music scene magazine, did editorials and commercial works for clients like American Apparel or Nike.
Last 7 years I was in between photography and chef’s work, letting the later grow on me more and more. London brought lots of chef’s work experience on the highest level. I worked from little kitchens preparing food for farmers markets, through organic restaurants to the biggest high end catering ventures. The most interesting was a time spent preparing food at movie’s sets. My yummy creations were tasted by Steven Spielberg, Ridley Scott, Keanu Reeves, Charlize Theron, Brad Pitt among many others.
2012/2013 was a year of Mexico where I was traveling and cooking from tropical south east to dry deserts of the north. I was getting into privet homes, market food kitchens and working in modern Mexican restaurants. My love for Mexico was deepen by this experience beyond any words.
Last summer of 2013 I’ve spent in Poland working on a little project of a pop-up restaurant HOLA LOLA. I was so happy showing Poles that real Mexican food is rarely about burrito or fajitas. We were present at farmers markets, collaborating with magazines, doing secret dinners and opening FESTIVAL OFF with a polish/mexican fusion concept.
End od 2013 Brought me to Bali, where I’m working as a menu consultant and where I’m constantly growing spiritually.
I'm still working with all animal products, but since I’m a vegetarian/vegan for more than a year - I guess my future holds an amazing journey into plant foods world. I feel like a sailor setting out to discover new worlds. Traditional cuisine is almost 100% explored where as this one is still an unknown territory.
I’m exploring and joining together different health food systems like Ayurveda, Macrobiotic, Raw, Paleo, Dissociated Diet. I don’t believe any of these diets on their own are perfect. There are too many impermanent conditions –like body type, age, climate, etc. What drives me in my work is an ability to make sense out of this all and come up with delicious yet healthy creations. Working with energy and intention is another area of my interests. We already know how water can change it’s molecular structure according to emotions around it. Food contains water and brings life force into our bodies. From the bottom of my heart I’m seeding my love, good energy and pure thoughts into my food.
Eleven years ago, after few months spent in China I left Poland and lived between Mexico and London, soaking up new cultures and flavors. All those years I enjoyed cooking tremendously, but to make a living I was driven by my other passion – photography. For 10 years I was moving from reportage photos to fashion. I worked for music scene magazine, did editorials and commercial works for clients like American Apparel or Nike.
Last 7 years I was in between photography and chef’s work, letting the later grow on me more and more. London brought lots of chef’s work experience on the highest level. I worked from little kitchens preparing food for farmers markets, through organic restaurants to the biggest high end catering ventures. The most interesting was a time spent preparing food at movie’s sets. My yummy creations were tasted by Steven Spielberg, Ridley Scott, Keanu Reeves, Charlize Theron, Brad Pitt among many others.
2012/2013 was a year of Mexico where I was traveling and cooking from tropical south east to dry deserts of the north. I was getting into privet homes, market food kitchens and working in modern Mexican restaurants. My love for Mexico was deepen by this experience beyond any words.
Last summer of 2013 I’ve spent in Poland working on a little project of a pop-up restaurant HOLA LOLA. I was so happy showing Poles that real Mexican food is rarely about burrito or fajitas. We were present at farmers markets, collaborating with magazines, doing secret dinners and opening FESTIVAL OFF with a polish/mexican fusion concept.
End od 2013 Brought me to Bali, where I’m working as a menu consultant and where I’m constantly growing spiritually.
I'm still working with all animal products, but since I’m a vegetarian/vegan for more than a year - I guess my future holds an amazing journey into plant foods world. I feel like a sailor setting out to discover new worlds. Traditional cuisine is almost 100% explored where as this one is still an unknown territory.
I’m exploring and joining together different health food systems like Ayurveda, Macrobiotic, Raw, Paleo, Dissociated Diet. I don’t believe any of these diets on their own are perfect. There are too many impermanent conditions –like body type, age, climate, etc. What drives me in my work is an ability to make sense out of this all and come up with delicious yet healthy creations. Working with energy and intention is another area of my interests. We already know how water can change it’s molecular structure according to emotions around it. Food contains water and brings life force into our bodies. From the bottom of my heart I’m seeding my love, good energy and pure thoughts into my food.