I worked 2011 as a Junior Sous Chef in a 5 stars hotel Grand in York. I am responsible for the hotel restaurants which is trying to get 1 Michelin star, 3AA Rosettes (currently). I have 12 years experience working on the kitchen, two years in restaurants, ten years in Hotels of which 6 years in a 5 stars. I have certificates of sous vide cooking, cooking in liquid nitrogen, molecular cuisine.Since 2015 I moved to my home city Warsaw and curently works as a Sous Chef in one of the most reconized 5 stars Hotel Bristol.I'm a person who is responsible for food quality and menu in us restaurant Marconi. Restaurant are awarded with one hat by Gault&Millau.