Chef Michał Matuszewski i Jakub Mikołajczak

About Chef

Michał Matuszewski – kucharz, foodstylista, miłośnik dobrego jedzenia. Wyznaje zasadę, że ze wszystkiego można stworzyć pyszne danie.

Swoją kulinarną przygodę rozpoczynał w szkole gastronomicznej, dzięki której trafił pod skrzydła Michała Tkaczyka – ówczesnego szefa kuchni hotelu Bristol w Warszawie. Pracował u boku Grzegorza Łapanowskiego organizując z nim warsztaty kulinarne, pokazy i sesje zdjęciowe. Obecnie działa jako freelancer.

Miał swój udział przy publikacjach kulinarnych – książkach: „Ryby wybrane” dla WWF Polska, „Apetyt na Polskę” oraz „On baltic sea fish” a jego wkład w sesje zdjęciowe można zobaczyć przy zdjęciach i filmach dla takich firm jak Wedel, Winiary oraz Kujawski.

Jakub Mikołajczak – twórca portalu Chef’s Mind pokazującego i promującego najlepsze restauracje na świecie. Z wykształcenia kucharz, ukończył Wyższą Szkołę Hotelarstwa i Gastronomii w Poznaniu (Academy of Hotel Management and Catering Industry in Poznań – oficjalna nazwa po ang.). Pasjonat dobrego jedzenia.

Cities

Poznań + 50 km

Warszawa + 50 km

Foreign Languages

polish, english

Reviews

Wojciech (8 December 2019)

Birthday dinners for my father for 8 people are among the best dinners they have attended, Michał and Kuba arrived at 4 p.m. and prepared everything very efficiently for the service at 6 p.m. Both are very positive and willing to share their knowledge and experience, and they are very talkative. and positive at what they do, which greatly improves the atmosphere at home. As for the dinner itself, we chose the meat menu, all 5 dishes were prepared very efficiently, and it was varied: 2 starters, fish and meat, 2 main courses, duck and beef and dessert. Each of the dishes exceeded the expectations of guests, the experience of such a dinner is something that I can highly recommend to anyone who wants to spend a nice time with guests in a homely atmosphere without worrying about the preparation of food.

Monika (20 May 2018)

Very good communication between the cooks and the hosts of the party; understanding and flexible

Joanna (19 May 2018)

I expected a lot more after eating. Comfort itself - an invaluable opportunity to spend time with guests while someone else is cooking. The starters were very good. Soup - good. Farm chicken for children - a mistake. I don't think the chefs tried this meat - it was impossible to bite, the children tasted it - they didn't touch it. I tried it in the evening and KLAPA :-( Duck - good. Delicious chicory. Dessert - one could try better. Overall - names and descriptions on the menu - saliva - and the execution - correct but nothing more.

Krzysztof (5 August 2017)

The taste of all the dishes served - delicious. We liked everything: punctuality, work, preparation, choice of dishes, flavors, organization, appearance.

Teresa (24 June 2017)

The taste of roasted butter blends in perfectly with the dishes. Until now, it seemed to me that tartare tastes best with traditional additions, and yet ...

Jakub (24 June 2017)

The gentlemen talk very efficiently and interestingly about what they do and how they do, and with details of what is on the plate, and at the same time they are very polite and you can see that they do it with great passion and commitment. They are really recommendable and I will encourage my friends to choose them as well.