I began my cooking career in Edinburgh working for a small family owned italian restaurant, Sugo. I worked in the diversity of ventures from gastro pubs to fine dining establisments where I gained valuable kitchen experience and found my true passion for cooking and sourcing seasonal, fresh and local produce.
After graduating from university I left the kitchen and decided to work in the field of biomedical science. I had worked as a Biomedical Scientist for Scottish Blood Transfusion Centre in Glasgow for over 5 years.
...but I was constantly missing something. My dream was always to open my own restaurant and to be back in the kitchen creating new dishes.
I like to see myself as part of the new generation of chefs: modern, influential and creative. I started working in the kitchen at the age of 19 and since then food has always been the biggest passion in my life.
I worked in many kitchens all around Poland and here in Edinburgh including Warsaw's famous fine dining restaurant Tamka 43 and Tom Kitchin's gastro pub Scran and Scallie.
I love to use the best of local and sesonal Scottish ingredients to produce contemporary modern European menu at Lovage Restaurant.
My dishes are continually in progress, reflecting seasonality, inspiration and evolution.