He is an experienced professional with proficient background. He started in the Michelin stars’ restaurants Claridge’s and Savoy. He later worked in the most renowned restaurants and hotels, including the, St. James’s Hotel and Club, Hilton Cobham Hotel, Le Champignon Sauvage (two Michelin stars), as well as Maze (one Michelin star) and Gordon Ramsay and David Matthias’ Rosette. He is known in Wroclaw due to the Mosaiqe Restaurant & Wine Lounge’s experience.
There are about 20 people under his leadership at OVO Bar & Restaurant.
He has been working as a sous-chef at OVO Bar&Restaurant since May 2016. He started his professional career in 2011 in one of the best Polish cuisine’s restaurant in Wroclaw (current Sukiennice 7) and has been specialising in Food & Wine Pairing events for many years. He also worked for Mosaiq Restaurant & Wine Lounge, reaching the sous-chef position. He then hold the same position in OK Wine Bar where one of his main responsibilities was shaping the menu.
His adventure with the art of bartending began in 2014. Since then, he has been gaining experience very intensively. He worked in several well-known bars in Wroclaw, from which he came to Hamburg. There he had the opportunity to work under the supervision of Joerg Meyer and as well as with Alex Kratena and Sven Sudeck. He looks for a balance between taste and simplicity when creating new compositions. Michał tries to popularize the category of “white spirits” and light, refreshing cocktails. Privately, he is an admirer of street photography, local approach in the kitchen and chess.
Polski
