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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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Grzegorz Przebinda

Sous Chef

His adventure with the culinary began 12 years ago. He came to Fiorentina on the recommendation of a friend, previously he worked with Robert Koczwara at a restaurant in Mamma Mia. In her free time, she is interested in sports and fast cars. He relaxes most with music and nature. He believes that in the profession of sous boss he can motivate people to act, he can manage a team and pass on their knowledge.

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Paulina Matejko

Manager

She started working in gastronomy in 2012. She knew Fiorentina from the very beginning of its establishment, ’cause since from 04.2014 she worked in the Kogel-Mogel restaurant. She likes spending her free time out of town, preferably in the mountains. What motivates her most is the willingness to achieve her goals. As she says about herself, her passion is occupational therapy and the influence of polisegory stimulation of office workers. Fan of activities in the field of wellbeing and care for ecology and the environment. As a manager characterizes her empathy, positive attitude and the ability to set goals. She derives joy and good energy from working with people.

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Michał Banakowicz

Manager

Vision wizard and traveler. He started his adventure with the MSHG group in the restaurant La Grande Mamma, and then in restaurant La Campana, where he discovered a passion for wine. In addition to gastronomy, he is passionate about travel. He visited, inter alia, Sri Lanka, Singapore, Malaysia, Thailand and the Philippines. He loves learning about new cultures and interesting people. In addition to traveling, he likes to experiment in the kitchen: he loves street food from the regions of Thailand and Italy. He spends his free time with family and friends. In crisis situations, it adapts to a given situation and responds to current needs. He constantly looking for new solutions. It is focused on people, building harmony and understanding in a team. The greatest motivation for him is the smile of a satisfied team and guests.