Chef at the Spanish restaurant ‘El Botellón Varsovia’
He started his journey in gastronomy in his teen age. He grew up in cattle-breeding family and was involved in every stage of beef production, starting from breeding, through slaughtering up to proper meat departition and cutting. Good preparation of meat,  so that it does not lose its value, is an art that only a few can do - he says. Though he has mastered this art for years, he is still in learning process.
He has always been choosing beef from trusted breeders only, selecting the product carefully and supervising its preparation and cutting. He believes that there is no room for low-quality meat in the kitchen.
During his career he has participated in many projects promoting Polish beef, organized by the Polish Association of Beef Producers and Breeders, and under the patronage of the Ministry of Agriculture as well as the Beef Promotional Fund.