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.
Katarzyna Surówka is a graduate of administration and management studies. For several years before joining us a manager at La Campana she was associated with the Cherubino restaurant. She has been working in La Campana’s restaurant for 4 years, as a waiter and supervisor, recently as one of the managers of the restaurant. Gastronomy has inspired her with a love for good food and wine. For many years she has been interested and taken part in ballroom dancing. At present she spends her spare time actively, mainly at the gym.
EXECUTIVE SOUS CHEF
Miłosz Randjelović moved to Poland from Serbia after graduating from high school. He has been working as a cook for 10 years. His skills were perfected in Krakow restaurants, including Wentzl and La Scandale. He specializes in Italian and Balkan cuisine. His working values are a good atmosphere, which is the result of respect for colleagues, and well organised working conditions. After work, he plays guitar, swims and enjoys traveling. He has already visited the United States.
Mateusz Borowiec has been working in gastronomy for 7 years, and his passion for cooking has come from a family where the culinary traditions are very strongly present. The manager’s job is to value and promote team building, setting common goals, and to be sure there are smiling guests leaving the restaurant after a successful culinary experience. He loves Italian cuisine, the Italian culture of leisure, parties and celebrations of important moments at a common table. Privately he trains in high diving, and several times has been champion of Poland. After work, he spends time with his family with whom he is very close.
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.
Renata Juszczyk trained as a food technologist, and has been working at the Wesele restaurant for 7 years. Her professional career began in the Hotel Sofitel (formerly the Forum Hotel), where she worked for nearly 15 years in the calculation, control and sales department, and as a manager in the hotel’s catering department. After the hotel was closed she spent several years as a sales manager in the Wierzynek restaurant. Privately she is a travel enthusiast. She has visited Cuba, Mexico, Israel, and hiked the Atlas Mountains and has visited almost all the European countries. She loves to spend time in her allotment garden and is actively involved in Nordic walking.