Page 23 - Me-N-u WGS 2018

GET 2 KNOW

ARTUR MOROZ Since 2004 he has been running his own restaurant
BULAJ in Sopot, which is extremely popular among
POLAND | MASTERCHEF guests (who often visit Sopot specifically because
of the extraordinary cuisine served there). In 2015
he opened another restaurant, KOWALL in Gdansk
WGS Masterchef Dining Delights Featuring and in April 2016 he opened the Wine Bar Tapas
Artur Moroz PIKADO at a brand new concert & entertainment
Wooloomooloo Steakhouse Singapore hall CKK JORDANKI in Torun. In 2015 Artur, together
17 April (Tuesday) – 20 April (Friday) with his team of chefs, won a prestigious award at
the Polish Professional Chefs Championship Wine
Peck @ Geese w/ Artur Moroz & Food Noble Night organized by Noble Bank: they
17 April (Tuesday) were awarded 1st place for their main course and
2nd place for their starter.

Artur Moroz is well educated and has great experience Chef Artur Moroz promoted Polish cuisine during
as a chef and restaurant owner. He graduated from the Polish EU presidency and attended the opening
the Warsaw University of Life Sciences (specializing of the polish embassy in Luxembourg. He’s been
in the science of human nutrition and consumption), running the TV show Polski Grill, broadcasted on
achieving an engineer degree in institutional catering. Polish National Television Channel 1, since 2017.
At age of 24 he became the youngest head chef
to run one of the Gessler’s restaurants in Warsaw.

DINESH NAGALINGAM

HOSTING CHEF
Young and talented, Chef Dinesh started working for Wooloomooloo Group in 2014, embarking as leading
cook he quickly rose above and climbed the ranks to become Head Chef. January 2016 - he opened The Chop
House Katong, where he mentored a group of eager cooks to become a strong and harmonious team. Dinesh
has had the honour of fine tuning his culinary expertize whilst working at Michelin Stared Chef Wolfgang
Puck’s CUT at Marina Bay Sands & alongside 2 Chef’s Hat Glenn Bowman. Although in his element with a
butcher’s cleaver behind a broiler, Dinesh’s attention to detail and remarkable palate, enables him to create
contemporary dishes such as his cold angel hair pasta with konbu, truffle oil & caviar. Don’t let his robust
appearance fool you, his delicate and well-seasoned hands can achieve the airiest of chocolate soufflés.

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