Italian by origin, Spanish by passion. He considers the most important qualities of a chef to be humility, willingness to work hard and respect for nature, which is the supplier of the best ingredients. He mastered his culinary artistry to perfection, working under Spain’s greatest chefs.

In 2007, he started at the Miramar** restaurant with Paco Pérez, his most important mentor and teacher. He learned avant-garde molecular gastronomy under the tutelage of Ferran Adrià at El Bulli*** restaurant, then gathered experience with Eneko Atxa at Azurmendi***. In 2016, he became head of the restaurant founded by Paco Pérez, with which he earned his first Michelin star after a year.

He will now run the Arco by Paco Pérez restaurant in Gdansk.

He was raised on French cuisine which gave him knowledge, a strong foundation and instilled a true culinary culture. Without compromise, he says that in the kitchen the most important thing for him is taste and pure expression of the best product. But in order to cook like this and open his thinking he had to build a workshop so he gathered experience in many Michelin-starred restaurants including. La Vie***, Vendôme***, The Ledbury**.

According to him, humility and hard work are able to help climb to higher levels, think creatively and differently, and bridge the gap between old and new ways of cooking. Currently, his biggest professional challenge is the Arco by Paco Pérez restaurant in his hometown of Gdansk and working alongside Antonio Arcieri.

Originally from Sri Lanka, he found himself in the ARCO by Paco Pérez team in no time. According to him, the main advantage of working in a restaurant is the ability to create a friendly place so that you can feel at home.

He treats his current Team like family and even says they are his second. He appreciates the opportunity to learn from masters such as Paco Pérez himself and Antonio Arcieri.

The food service industry was not his first choice, but it is where he found fulfillment and satisfaction. He derives great pleasure from the satisfaction of guests, which is shown after each service. Discovering flavors is his great passion, making each recommended dish perfectly suited for each guest.

She loves to develop herself, so she is constantly improving her competencies through courses and training, as evidenced by her WSET – Level 2 (Wine and Spirit Education Trust) certification. According to him, working in a restaurant is a constant journey, but not across countries and continents, but flavors and cuisines of the whole world.

He serves as Head Pastry Chef at ARCO by Paco Pérez and Treinta y Tres restaurants. He started his professional path back in the catering technical school. He graduated with honors in engineering from the University of Life Sciences in Lublin, majoring in Gastronomy and Culinary Arts. He developed his culinary artistry working with Michal Doroszkiewicz, at “UMAM” Gdanski Cukiernia, at the 5* Hotel Raffles Europejski Warsaw, Atelier Amaro and Forgotten Fields Farm.

He loves French style, simplicity, natural, good quality products and classic recipes in a modern form. One of his favorite ingredients is chocolate. He specializes in it and produces artisanal products.

He is a sommelier at ARCO by Paco Pérez and Treinta y Tres restaurants. His knowledge and experience are backed by his certification as WSET – Level Advanced (Wine and Spirit Education Trust), the largest international wine education center. In the sphere of oenology, he developed by doing internships in wine regions such as Baden Württemberg and Mosel. He has worked as a sommelier in many 5* hotels and fine dining restaurants.

He is driven by passion in his work. He believes that optimism and enthusiasm allow one to reach higher and farther. This attitude makes the profession intensify the satisfaction, which positively influences the development of oneself and the satisfaction of guests. Optimistic attitude towards life and work play an important role
not only for a particular individual, but for the entire team.

At the ARCO by Paco Pérez restaurant, he assumes the position of Head of Service. At work, he is primarily concerned with providing guests with an unforgettable experience – culinary, but not only. The way he narrates the dishes has gained many fans. His knowledge is evidenced by the WSET – Level 2 (Wine and Spirit Education Trust) certification he obtained.

He is a lover of sparkling wines, loves to read and is passionate about philosophy. He abandoned the dream of Warsaw in favor of returning to his hometown, clean air and the best view in Poland.