Chef Kacper Głowacki

About Chef

He began his culinary journey in 2018 in a small local hotel, where he learned the fundamentals of the kitchen. His career then took him to the Platinum Mountain mountain resort, where he worked as a station chef (chef de partie) and explored regional cuisine. He gained his first taste of fine dining at Tygiel restaurant, before returning to Wrocław to refine his skills in both à la carte service and large-scale banqueting at the Hilton.

A major milestone was his move to Warsaw, where he deepened his expertise in seafood and fine dining at the Michelin-selected restaurant Tuna. He then explored vibrant Latin American flavors at Ceviche Bar (holding a Bib Gourmand distinction). Upon returning to Wrocław, he joined Gustaw, working with modern Polish cuisine and successfully helping maintain its Michelin guide recognition. He currently works as a chef in a more relaxed, lunch-focused concept.

Gastronomy is a deliberate choice and a true passion for him. He loves to create, experiment, and put a piece of himself onto every plate to bring joy to his guests. Unbound by strict rules, he relies on intuition and versatility to blend ingredients naturally. By nature, he is calm, composed, positive, and deeply dedicated to his craft.

Cities

Wrocław + 50 km

Wierzbno + 50 km

Foreign Languages

Polish