Chef Bartosz Bogacz

About Chef

Bartosz Bogacz is a graduate of the AGH University of Krakow, where he studied Environmental Protection with a specialization in hydrogeology. A self-taught chef, he has been consistently developing his professional career in Switzerland since 2014.

He gained extensive experience in renowned establishments such as GreenInn (Bubikon Golf Course, ZH), Café Boy, Marktküche, Club Baur au Lac (Gentlemen’s Club), and Segantini Catering. With Segantini Catering, he executed events ranging from intimate family gatherings to large-scale functions for 300 guests - spanning from Zurich to St. Moritz, including corporate hospitality in Davos during the World Economic Forum (WEF).

Subsequently, he joined the Directors & Guest Restaurant at Swiss Re, where he was responsible for à la carte and banquet dining for international business clients and government delegations. This fine-dining environment placed a strong emphasis on ecology, sustainability, and responsible sourcing, in full compliance with corporate ESG standards.

In 2021 and 2022, he served as Head Chef for the "The 5" gourmet pop-up. Over six weeks, he and his team executed menus designed by five Michelin-starred icons, including Heiko Nieder, Ana Roš, Rolf Fliegauf, and René Frank. Simultaneously, he collaborated with Les Bulles, an importer of boutique champagne houses, providing culinary consulting and developing menu concepts precisely tailored to the character of the wines and the event format.

In his kitchen, he gravitates toward modern European cuisine while remaining deeply rooted in Polish and Swiss traditions. He is equally passionate about vegetarian and vegan cuisine, as well as Zero Waste, Nose-to-Tail, and Leaf-to-Root philosophies. While he specializes in fine dining, he finds equal joy in more relaxed culinary formats, such as the communal Tavolata.

In his spare time, Bartosz cultivates his own garden, which serves as a creative space for working with seasonality and products at their source. For him, the mountains, nature, and exploring the world of wild edible plants are not just a way to unwind but a constant source of culinary inspiration.

Cities

Zürich + 50 km

Hohentengen am Hochrhein + 50 km

Foreign Languages

polish, german