Born in Warsaw, raised between Poland, Spain and France, he trained at Vollmers (★★, Malmö) and L'Oustau de Baumanière (★★★) before landing in Paris bistronomy at Mensae, Au Petit Panisse, and as sous-chef at Pluto.

His cooking plays with seasonal products, fermentation and preservation — French ingredients filtered through Eastern European memory. Precise, personal, and with something quietly unexpected on every plate.