He is still very young but his culinary skills were appreciated by the jurors of the S. Pellegrino Young Chef world contest and the Polish guide Gaullt&Millau. On a daily basis, he is a Chef Patron of the Biały Królik restaurant in Gdynia, Head Chef of Biôłi Trus restaurant in Leśny Dwór and a dedicated ambassador of #ChefsForChange project. During a walk around his restaurant’s garden, he told us about his inspirations, the beginnings of his professional career, his favourite plant ingredients, and the reasons why he supports the idea of limiting meat in Polish people’s diet. With his modesty, creativity, and positive attitude, he has won over many people associated with the world of gastronomy, as well as regular guests, who wait for Marcin’s new, surprising (and also vegan!) dishes.
Ondřej is the head chef at the Spojka Karlín restaurant and an ambassador of the Rostlinně project. In this interview, he talks about what it was like to be a chef at two restaurants at the same time (for a couple of months, Ondřej also ran the kitchen at the Etnosvět restaurant). Ondřej also tells us about his positive attitude towards plant-based cuisine and discusses the coronavirus lockdown.
Viktoria Mosina has been in the restaurant business for 10 years. During this time she worked in some of the best restaurants in Russia, and in 2019 she was on the Sobaka.ru shortlist for “The Best Chef of the Year”.
In magical Moscow we met with Olga Suzdalkina who was a chef at the Moscow restaurant Chicha belonging to the White Rabbit Family holding. Among other things, we discussed the dramatic change in Olga’s career, current trends in the restaurant business, and what an ideal restaurant is.
Jakub is the owner and chef of Marshal Food in Szczecin, Poland where traditional dishes are intertwined with their entirely plant-based counterparts. According to him, introducing such a plant-forward offer was a great idea, and the interest among customers is still growing. In our conversation, Jakub talks about why he decided to go green, his plans for the future and his favourite plant-based ingredients.
At first, he treated cooking as an escape from people. But behind this rebellious attitude, a lot of talent was hiding. With Jacek Koprowski, until recently a chef in Sztuczka Gdynia, who today runs his own Fino restaurant, we talk about his beginnings with plant-based cuisine, the future of food, and the reasons why he decided to join the group of ambassadors of Chefs For Change International project.