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.
EXECUTIVE SOUS CHEF
Kamil Jeleń has been in gastronomy since 2007. His skills and experience were acquired in restaurants such as, Wentzl, Holiday Inn by Hilton and Radisson. Professionally he specialises mainly in Italian cuisine, with a passion of a devotee for French cuisine also. His biggest culinary challenge so far has been the preparation of a dinner for President Andrzej Duda. He is interested in motoring. In his spare time he spends time with his family, with his daughter and son.
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.