Chef Patrick Wojt

My love affair with food began back in 2004, in the bustling kitchens of Scotland. Those early days were a whirlwind of hands-on learning, experimentation, and discovery. I quickly found myself immersed in the diverse culinary scene, landing roles at some incredible restaurants, including the Di Maggio's chain and Sizzlers Steakhouse in Glasgow, and later at the vibrant Wiki Woo in Ibiza.

From the rich, layered sauces of Italian kitchens to the bold spice blends of Indian cuisine, every experience deepened my appreciation for flavor and the cultural stories behind each dish. But for me, food has always been more than just a delicious bite — it’s a form of expression, healing, and connection.

Over the past decade, my journey took a deeper turn. I became fascinated by the relationship between food and well-being. This led me to explore ancient wisdom traditions such as Ayurveda, Jamu, Traditional Chinese Medicine, and Naturopathy. These practices opened my eyes to the concept of functional cuisine — where food nourishes not just the body, but the spirit as well.

Today, when I create menus, it’s with intention. My focus is on gut health, energy balance, and overall wellness — crafting meals that are as healing as they are flavorful. Whether I’m designing a private dining experience or preparing meals for retreats, my goal is always the same: to tell a story through ingredients, one that honors tradition, celebrates nature, and supports well-being.

In addition to my private chef services, I also offer guided foraging excursions, hands-on cooking classes, and fermentation workshops — immersive experiences that reconnect people with nature, heritage techniques, and the transformative power of food.