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 2019 and 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:
Gault&Millau Polska 2018 - 1 hat;
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.