Chef Jedrzej Ciempiel

I have started cooking professionally around 8 years ago, starting in Denmark in local fish restaurant where from dishwasher I have progressed to the prep cook.

Then after finishing my degree (not related to food) I have moved to Poland where I was getting experience in different restaurants from food trucks to high end places.

I have been working with different chefs in different places in Europe mostly popups or food travels.

For a while I owed Foodtruck myself but it wasn’t for me, at least I have learned how to run business.

Two years prior to moving to USA I was a Head Chef in Vegan Sushi restaurant which won many awards while I was there.

In USA I have been working with many restaurants / pop up groups. First one Rice Paper Scissors now through Tv series “No reservations” by A.Bourdain, is a Vietnamese pop up which focuses on street food, from that region. Meanwhile I was working in Cosecha cafe which is Mexican restaurant focusing on house dishes like “Mole”.

I also did my Stage at Commis restaurant which was awarded with 2 Michelin star, it a twist between classic French cuisine, California life style and Laotian root of head chef and owner

James Syhabout.

My last half year I have been working in Chinese restaurant in heart of San Francisco Mister Jiu’s which had extreme influence on my perception on modern cousin as on my knowledge of Asian products and culinary habits.