I worked in prestigious restaurants and boutique hotels in Krakow, at the same time working with friendly restaurants in Rome, Vienna, or Cologne, as well as in Paris at the Hotel Balzac during an internship with chef Pierre Gagnaire in his 3*** Michelin restaurant. My chef philosophy results from the professional experience gained so far and inspiring meetings with outstanding chefs, producers, and winemakers. They were the ones who showed me their world and thus made me understand that cooking is primarily a form of communication between people and a way of conveying positive emotions.

I worked in prestigious restaurants and boutique hotels in Krakow, at the same time working with friendly restaurants in Rome, Vienna, or Cologne, as well as in Paris at the Hotel Balzac during an internship with chef Pierre Gagnaire in his 3*** Michelin restaurant. My chef philosophy results from the professional experience gained so far and inspiring meetings with outstanding chefs, producers, and winemakers. They were the ones who showed me their world and thus made me understand that cooking is primarily a form of communication between people and a way of conveying positive emotions.

Albertina is a concept that I have been creating since the beginning together with Barbara Zamorska – a manager and restaurateur with many years of experience in gastronomy. It is thanks to her persistence, vision, and a dash of madness that our restaurant became successful and continues to develop. Albertina is also made up of my creative team of collaborators: chefs, sommeliers, and managers. The success would not have been possible without their commitment. They are also part of my story and the journey to which I invite you.