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Executive chef

Michał Cienki

The gifted Chef and sugar crafter of the young generation. Passionate about his profession. A graduate of Culinary Secondary Education Technical School in Cracow and postgraduate schools: a cook, confectioner, nutrition and catering technician. While still a student he became a laureate of Culinary Schools International Competition in Bratislava. In the course of his professional career he has been continually participating in trainings mastering new skills. He has been taking part in business competitions, among others, in 2014 he won the 5th place in the “Cook of the Year” contest of Kuchnia monthly magazine; in 2015 he was rated in the TOP 10 at Sweet Expo Trade Fair in Warsaw – Poland’s Championship in plate desserts. He has gained his experience under the supervision of recognised Cracow’s Chefs from restaurants such as: Ancora Restaurant and Trzy Rybki Restaurant, and for the last 3 years he has been the Main Chef at "Amarylis Restaurant".
Major distinctions:
Young Talent of the 2017 Gault&Millau Poland;
Michelin Guide 2016, 2017 – two sets of “fork and spoon”;
Slow Food Poland – recommendation;
100 Best Restaurant 2015 – recommendation;
Tastes of Cracow 2015, original cuisine;
"Kuchnia na Plus" – distinction, recommendation.
He cooperates with Restaurateurs School of Cracow on a regular basis within the scope of confectionery courses as well as courser for chefs.

Head chef

Wiktor Kowalski

A graduate of a culinary school in Łódź. At first, we worked for restaurants of Łódź but his adventure with serious cooking began in Cracow. He gained his experience at Ancora Restaurant and Ed Red Restaurant. And more recently as the Souse Chef at Wierzynek Restaurant. Participant of training placements and business competitions such as Expo Sweet 2015, 2016; L’art De la cuisine Martell 2016.

Head Manager - Sommelier

Szymon Lesiak

First professional touches in his hometown of Łódź. Since several years connected with best Cracow’s restaurants and continuous to improve his skills concentrating on table waiting and sommelier service techniques. His achievements include, among others, a number of diplomatic banquets organised for Polish Government, until today he makes his knowledge and experience available for their organisation. Moreover, his passion took him overseas where he worked in Vail, a town situated at the foothill of The Rocky Mountains in Colorado state.

Manager - Sommelier

Monika Mróz

Young, energetic and gifted. Training at International Bartenders and Sommeliers School where, under a careful supervision of best Polish bartenders, she learned the secrets of mixology, was but one impulse for further fascination of variety of tastes and aromas. Almost immediately it transformed into the love for wines from the entire world which lasts until the present and ultimately resulted in her graduation from the most prestigious training in the area conducted by Wine and Spirit Education Trust, an organisation from London.

Bar’s Manager

Bartłomiej Biały

He began his adventure with the culinary world over 6 years ago. When taking his first steps in this industry, he got bitten by the bug of mixology, cuisine and ,above all, a good taste, discovering a new inner passion and constantly seeking inspiration while giving local products the priority. Today his experience allows him to participate in the travel into the world of cocktails and spirits.