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Robert Koczwara

Chef

He has been involved with gastronomy since 1995. He specialises in Italian cuisine; has participated in numerous internships and trainings in Italy, inter alia in Piemonte and Tuscany. He has been co-developing his first sister restaurant Trattoria Mamma Mia since it was opened in 2006. In subsequent years he was responsible for training chefs for new restaurants in the group: Bianca, Boscaiola, La Grande Mamma and The Spaghetti. Asked about his definition of the ideal chef, he indicates diligence, reliability and commitment. In his private life, he is a lover of travelling, endlessly devoted to his children with whom he loves to spend his spare time.

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Paweł Parda

Sous Chef

He has gained experience in the best restaurants in Cracow, Poland, as well as in Geneva, Switzerland. Passionate about Polish and French cuisines in modern interpretations, he cooperated with and befriended the world-famous chef Fabrice Boulahouache. His cooking motto is “respect the product, and it will reciprocate by giving you twice as much. In his free time, he catches fish and plays chess.

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Kaja Dylska

Manager

Working with people is her element. As she herself asserts, she has found her career in gastronomy by choice, not by chance. A graduate of business psychology; the meaning of her work is to create a harmonious and motivated team. She is full of optimism and patience for others. In her spare time, she indulges in her passions of paintball, snowboard or spending time in high mountains. A fan of harsh sounds.

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Maciej Feherpataky

Manager

He has been working in gastronomy since the age 18. A lover of craft beer and chocolate. An unfulfilled theatre actor. A paramedic and a senior sea rescuer with several years’ experience. He has just embarked on his sommelier adventure. In the future, he plans to set up a vineyard of his own, and a Mangalitza pig farm because he loves meat. He is fluent in English and Spanish.