Chef Paweł Michałowski

About Chef

His love of cooking and food was passed on by Paul's father, who worked as a chef in London in the 80s. He understood from an early age that culinary school is the right direction for him. After graduating with honors from the Gastronomic Technical School in Warsaw,  he went to Munich to get his first professional experience at the famous Bayerischer Hof Hotel. It is where he had the opportunity to observe closely the standards of a star kitchen in the Atelier Restaurant, recently awarded the third star in the Michelin guide.

He then moved on to Dublin, where he worked in a boutique hotel The Merrion and its 2-star restaurant Patrick Guilbaud. After a year he became shift manager and began a 2-year cooperation with the most exclusive hotel chain in the world, The Four Seasons Hotels and Resorts, where he worked alongside excellent French chefs from the Four Seasons George-V Hotel in Paris. After returning to Poland, Magda Gessler offered him the position of a chef in the newly opened French-Polish Gar Restaurant in Warsaw, where, together with Magda Gessler, he created the dishes of "Young Poland".

He was later the deputy head chef in the residence of His Excellency the British Ambassador in Poland, thanks to whom he got the job of shift manager at the Mosimann's Private Dining Club in the Belgravia district of London, where he had the honor to cook for His Majesty Prince Charles and the Royal Family, among other things, preparing the test panels for the Wedding Party of Prince William and Kate Middleton.

In London, he also trained in the legendary three-star Gordon Ramsay Restaurant led by Claire Smith and Matt Abe and served as an intern in the Australian chef Brett Graham at The Ledbury, one of the world's best restaurants according to "50 Best Restaurants" list, awarded with two Michelin stars.

He returned to Poland once again and opened a restaurant in Poland's first exclusive business club - Pure Sky Club., as a chef for two years.

Since 2013, Paweł has been working as the chef of His Excellency the Australian Ambassador in Poland, the Czech Republic, and Lithuania, where he cooks for politicians and diplomats. The fascination with modern Australian cuisine initiated an adventure with Asian cuisine and a series of culinary journeys around Asia. In 2016, thanks to the favor of the Ambassador, he completed a month-long internship at the two-star Narisawa restaurant in Tokyo, recognized as the most creative restaurant in Japan, and recognized several times as the best restaurant in Asia and the eighth best restaurant according to the "San Pellegrino 50Best List". The Narisawa restaurant serves creative French cuisine.

At the end of 2018, Paweł completed another month-long internship at the two-star Kadeau restaurant in Copenhagen, where he had an unquestionable opportunity to learn about modern cuisine and Nordic hospitality at its best. The restaurant functions in the spirit of breaking the barriers between the kitchen and the consumer room, the dishes are served only by the chefs who prepared them.

The next professional step was to prepare the opening of the South Śródmieście restaurant in Warsaw as a chef. The restaurant is more and more appreciated by guests and has already permanently entered the map of Warsaw restaurants with European cuisine of the "casual" type.

The desire for continuous professional development, expanding knowledge and inspiration with the latest trends in global gastronomy motivated Paweł to take another culinary trip to Tokyo for several months of training at the Scandinavian Inua Restaurant, which was one of the few in history, just one year after its opening, it was immediately awarded with two stars in the Michelin guide. Inua is the sister restaurant of Noma in Copenhagen, and the head chef, Thomas Frebel, has been Rene Redzepi's right hand for several years, setting culinary trends in global gastronomy in recent years by running the Research and Development department at the Noma Restaurant. In the Inua restaurant, as in Noma in Copenhagen, the menu is based on the highest quality seasonal products and an extremely creative approach to their use in dishes. The restaurant also takes all fermentation processes and Japanese techniques to a higher level.

He was to transfer the experience from the "country of the blooming cherry" to the local ground by taking part in the creation of an extraordinary Japanese restaurant Yakiniku in Warsaw. Unfortunately, the coronavirus pandemic thwarted these plans and the project was not implemented.

However, there is nothing bad that would not work for good, because from May 2020, Paweł took the position of the head chef at Masuria Arte, a luxurious, boutique Polish Manor in the Land of the Great Masurian Lakes, where he rediscovers the richness of regional products, he grows forgotten varieties of vegetables and develops local gastronomy.

Cities

Warszawa + 50 km

Foreign Languages

polish, english, german

Reviews

Marek (10 October 2021)

Tasty dishes. Beautifully presented. The application is perfectly timed to the course of the meeting. Mr. Paweł was very nice, he informed about each served dish what he served. We as hosts and our guests were b. B .b. satisfied.

Monika (26 April 2021)

Delicious and nicely presented dishes. Very nice cooperation with Chef from the very beginning to the end. Recommend 100%

Ewa (11 April 2021)

Fantastic! Total professionalism, delicious food, a very nice person! He left the kitchen clean! Excellent!!!! 100% recommend

Natalia (6 April 2021)

Thank you for the delicious food :) All dishes had a real, festive, home-like flavor!

Małgorzata (3 April 2021)

Excellent level of service, delicious food once again. Thank you

Magdalena (13 March 2021)

An absolutely professional cook :) Delicious and beautifully prepared meals. Additionally, very nice. I heartily recommend.

Paweł (11 March 2021)

Mr. Paweł is a great Chef! Delicious food with a vegetarian menu tailored to the guests. Great atmosphere and professional :-) I recommend it to everyone!

Mikołaj (27 December 2020)

Michal (17 December 2020)

I highly recommend! Very delicious and professional. Mr. Paweł is a great Chef! The guests were delighted, I especially recommend the celery cream with black truffles!

Zbigniew (11 December 2020)

Fantastic dishes, professional service, guests are delighted :-) Thank you, Mr. Paul

Malgorzata (18 October 2020)

Wonder!!! A unique experience in Top restaurants, the guests were canceled due to covid, Paweł did a great private cooking. Next time I will want Paweł 😀

Małgorzata (12 April 2020)

Delicious food and a very cool Chef!

Grzegorz (14 October 2019)

Karol (9 September 2019)

It turned out great. Thank you! Mr. Paweł is an excellent cook with great personal culture. It was, as everyone had the opportunity to say and taste, but as if it was not there. It even happened that my wife believed during the first 1.5 hours of cooking that Mr. Paweł was cooking suppers for his neighbors, because they have a family celebration and their stove broke down 😂

Dominika (19 May 2018)

Professional approach to work, perfect adaptation of behavior to the occasion and the group of guests, very precise adherence to previous arrangements.

Piotr (22 October 2017)

A unique experience at a high level! I definitely recommend it!

Dominika (22 October 2017)

Tasty menu, efficiency in the kitchen and in the service.

Renata (21 May 2017)

Very tasty, beautifully served, time + efficient service

Paweł (8 May 2016)

Tasty, efficient and nice

Agnieszka (15 August 2015)

The chef will not disappoint culinary. He is open and willing to talk to guests. He is also happy to share his experiences and the secrets of professional work. Very interesting combinations. Very nicely served. Very contact Chef. I had a nice time in the company of this Chef :) Thank you for the interesting culinary experience.

Monika (15 August 2015)

Tasty, efficient, with a smile.

Mira (15 August 2015)

The food was delicious and beautifully presented and the chef himself was very nice so he left "good taste" in every respect.

Rafał (15 August 2015)

Overall, the impressions are positive.

Otylia (15 August 2015)

Perfect flavor combinations perfectly matched with the aesthetics on the plate. Denmark was not overcomplicated. As a result, the taste of additives to the dishes was visible and perceptible. Great, keep it up! You would certainly taste Polish cuisine just as delicious!

Agnieszka (15 August 2015)

He cooks tasty, speaks skillfully with guests, is open and friendly

Barbara (15 August 2015)

A modest man with great skills.

Iza (15 August 2015)

Tasty, aesthetically presented dishes, ingredients of dishes properly balanced