Chef and restaurateur Damian Wawrzyniak has gone from managing Michelin-starred kitchens to baking bread for delivery to adapt to the pandemic lockdown.
A believer in hard work, famed chef Damien Wawrzyniak is busier than ever cooking food for the locked-down masses.
As the implications of a restaurant shutdown ring around Poland’s F&B sector, those involved in the industry have struck back in a spirited bid to keep the segment afloat. TFN’ s Alex Webber spoke to some of those leading the charge.
The Polish Investment and Trade Agency (PAIH) has serviced over 20 investment projects of French companies in the last five years, thanks to which nearly 5,000 jobs are expected to be created, PAIH Director Jan Kamoji-Czapiński has told PAP.
The only Pole to appear in the competition, Wojciech Amaro who owns the Atelier Amaro restaurant in Warsaw, was ranked 90th in the 100 best chefs awards, ahead of competitors from Italy, the US and Mexico.
One of Warsaw’s leading and pioneering restauranteurs, Pawełek has much to say about the Polish food scene and how to carve out success in the restaurant business.
Michelin’s Main Cities of Europe 2019 guide sees Poland remaining strong on the culinary map of Europe.
As Poland’s only entree to become one of the best 100 chefs in the world, TFN caught up with the eternally busy Andrea Camastra, Michelin star chef and owner of Warsaw’s Senses restaurant, to chat about never planning for success, leveraging your best, and mixing art with science in the kitchen.
Michelin will invest PLN 169 mln (EUR 39 mln) in its plant in Olsztyn (north-eastern Poland) to increase production, the company said in a press release.
From swanky food to chilling museums, Warsaw has much to keep the visitor satisfied.
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