Chef Julian Zielonka

About Chef

Chef Zielonka says about himself: "I started working as a teenager in the Metamorfoza restaurant in Gdansk, where I fell in love with cooking. I wanted to develop my skills further, so the next place was the Hilton hotel in Gdańsk, Mercato restaurant, Hugo in Poznań, and then also work in Germany and England, I love French, Italian and Polish cuisine."

It should be noted that Julian Zielonka was working for a variety of restaurants in Warsaw ran by Grupa Warszawa.

Currently he works as a Chef de Cuisine in the Dolina Charlotty Resort & Spa.

Cities

Koszalin + 150 km

Gdańsk + 150 km

Foreign Languages

polish, english

Reviews

Norbert (5 July 2023)

Maria (14 September 2022)

Organizowaliśmy przyjęcie urodzinowe w ogrodzie. Pomimo plenerowego charakteru imprezy miało być elegancko i z klasą. Zdecydowaliśmy się na kucharza i serwowanie dań do stołu. Wybór kucharza Zielonki był strzałem w dziesiątkę. Dania były pięknie podane i bardzo smaczne. Współpraca z chefem Zielonką miła i bezproblemowa. Wszystko zrealizowane zgodnie z ustaleniami, planem i punktualnie. Solenizant i goście zadowoleni a ja dodatkowo szczęśliwa bo kuchnia po imprezie pięknie posprzątana. Polecam

Marcin (11 June 2021)

Julian was very sociable, he talked about the dishes with passion. He also had a great approach to children - he talked, talked and gave me a try of the dishes. The menu itself was delicious - all fresh and full of flavor. The flavors themselves also blended well with each other.

Krystian (20 July 2016)

Agnieszka (20 July 2016)

A nice, warm personality. Very nice flavors! Home-made bread was amazing! Great in taste! I really liked the delicate composition with halibut. I am usually a supporter of stronger flavors, but this one convinced me and took me on a subtle journey. I agree with the opinions that the dish could be warmer, but maybe if the fish was sous vide and it could not have a higher temperature than planned, maybe you could heat the plates in the oven a little? The meringue was also very nice, I especially liked the whipped cream with vanilla, it was a simple matter, but it matched and tasted delicious.

Monika (20 July 2016)

A professional, he feels confident in the kitchen, he has established a very good contact with the youngest participant of the event. All the dishes were very good, I especially appreciate the scallops, one little thing - the fish was cold.

Karolina (20 July 2016)

If not for barren broad beans and cold and too sweet halibut would be great! Preparing ice cream in front of guests with the use of nitrogen leaves a non-standard and unforgettable experience.