My culinary journey began in 2005, and over the past 23 years, cooking has grown into both my passion and lifelong profession. I started by developing my skills in England, spending five years in reputable restaurants and hotels such as The Crown and Sandys Country Pub & Restaurant. I then returned to Poland, where I worked as a chef and deepened my knowledge of traditional Polish cuisine.

Since 2011, I’ve been based in Norway, refining my expertise in fine dining and locally sourced cuisine. I worked at the acclaimed Egnø Gård Hotel—recognized by the White Guide Nordic 2017 as one of Norway’s top 10 hotels—and in Skjolden, where I embraced a farm-to-table philosophy using fresh ingredients from local farmers.

I served as Executive Chef at the prestigious Grand Hotel in Oslo, leading the culinary team and creating high-level dining experiences, including dinners for Nobel Peace Prize laureates.

I have as well experience at Michelin star restaurant À L’aise in Oslo who’s is own and running by my good friend Chef Ulrik Jepsen.

Restaurant Geita in Oslo. Michelin guide from 2023. Bukken Vinbar in Oslo same owner as a Geita restaurant work as a Head Chef and get proposition to take position as Head Chef in Geita restaurant. Was working as well as Head Chef in ISS facility services in project in HQ Nordea Bank in Oslo for two year’s, I was Head Chef and I was doing business lunch based on fine dining experience.

With 23 years of experience, I bring strong skills in menu development, kitchen leadership, event catering, and compliance with HACCP and five-star hotel standards. I’m a passionate and motivated leader who believes in creativity, collaboration, and continuous professional growth.

Cooking isn’t just what I do—it’s who I am.

For me, cooking is...

For me, cooking is art and emotion — a way to connect people through flavors, passion, and fine-dining craftsmanship.

I learned to cook at...

I was train as a Chef in England.

A cooking secret...

Organisation and MEP which means preparing my self to service or cooking at home all dishes in perfection.

My menus

Exclusive Sea food menu

STARTER

All inclusive

Scallop Tiradito with Passion Fruit Leche de Tigre Sweet scallops kissed by tropical acidity and gentle spice

FIRST COURSE

All inclusive

Lobster Bisque Rich, silky, and accented with cognac cream — a decadent homage to the sea

MAIN COURSE

All inclusive

Butter-Poached King Crab Legs with Champagne Beurre Blanc Paired with truffle mashed potatoes and grilled asparagus; finished with edible gold leaf

DESSERT

All inclusive

Thai fruit salad with fuse simple sirup and frsh mint and lyche

4 cours dinner

STARTER

All inclusive

Seasonal Garden Salad – with Champagne vinaigrette and micro herbs Fresh, crisp greens dressed with light citrus notes to awaken the palate

FIRST COURSE

All inclusive

Tagliatelle with Lobster & Tarragon Cream Silky house-made pasta with tender lobster in a fragrant tarragon-infused cream sauce

MAIN COURSE

All inclusive

Grilled Filet Mignon Medallions – with red wine demi-glacé Perfectly seared medallions served with truffle mashed potatoes and charred asparagus

DESSERT

All inclusive

White Chocolate Mousse with Fresh Berries Light, velvety mousse layered with ripe seasonal berries for an elegant finish

Chefs choice

STARTER

All inclusive

🥂 Amuse-Bouche Pan-Seared Scallop – with brown butter, cauliflower purée, and a hint of vanilla A delicate, aromatic start highlighting the sweetness of the sea

FIRST COURSE

All inclusive

Seasonal Garden Salad – with Champagne vinaigrette and micro herbs Bright, crisp greens with a subtle sparkle of acidity to cleanse the palate

MAIN COURSE

All inclusive

Herb-Crusted Prime Rib Roast – served with au jus and horseradish cream Slow-roasted to perfection, with a crisp herb crust and deeply flavorful natural jus

DESSERT

All inclusive

Grande finalle

Around world

STARTER

Choose 1 dish

Salt-Baked and Marinated Beetroot

Vitello Tonnato

Ajo Blanco with Grapes and Almonds

FIRST COURSE

Choose 1 dish

Fresh Saint Jacob with roast collier pure break with fresh vanilla