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Chef Cezary Powała
About Chef
Talented and energetic chef. Despite his young age, he has a lot of experience, proven by the following awards:
-Brown medal at Erfurt Culinary Olympics (2012)
-First place at the 2016 Wild Game and Venison Cooking competition
-Second place and Grand Prix at the "Polish Cooking - Yesterday and Now"
Cities
Warszawa + 20 km
Foreign Languages
polish, english
Reviews
Krzysztof (21 January 2019)
Everything is great!
Marcin (8 October 2018)
Małgorzata (23 July 2018)
Chef very communicative, flexibly reacting to the situation and, above all, cooking tasty ;-)
Cezary (25 February 2017)
It was a great experience in every way.
Anna (21 December 2016)
Inviting anyone to a restaurant is no longer fun, and neither is cooking by yourself, so it's a good alternative. I like that it is known in advance, not how it will turn out. The chefs usually only offer a few menus, so alternatives in each of them, such as tomato or pumpkin soup, would be useful.
Seham (29 July 2016)
The taste of the dishes is great. Not only great cuisine, but also the presentation at a great level. Even talking in the kitchen did not distract him from working on the dishes. Consuming ice cream is an adventure in itself. Flowers and herbs matched the dishes gave all the aftertaste of deliciousness. Great show. Showing that there are so many great things around us that can spice up ordinary dishes. I will recommend to my friends because it is an amazing experience.
Grzegorz (29 July 2016)
A great culinary showman, nice presentation of dishes
Karina (29 July 2016)
Many people will be impressed by the number of competitions they take part in.
Joanna (29 July 2016)
Very spectacularly served. Brilliant ice cream and surprising performance.
Agnieszka (29 July 2016)
Excellent skills in communicating with guests and engaging them in having fun in the kitchen.
Agata (29 July 2016)
Great contact with guests and presentation of dishes. You can see experience, passion and modesty at the same time when working with the client.
Krzysztof (29 July 2016)
Great presentation of the dishes. High communicativeness and, above all, the willingness to share experiences, which, together with unique additives, created an aura of entering the "inaccessible" world of chefs;)
