Chef Karol Szechnicki

My name is Karol, I am 28 years old. I specialize in mordern/fusion cuisine heavily inspired by Japanese, French, Italian and Polish. I adore baking sourdough bread and working with the dough. I belive that a good chef should make everything from scratch as much as possible, and that's what I'm doing myself. I am working in professional kitchens since 2013 and from the very first moment I stepped into the galley I knew this is what I want to do with the rest of my life. I have started in a hotel in my hometown Kielce in Poland as a breakfast chef, since then I went through all the positions up to a head chef. I have gained experience in Korean and Japanese cuisine in Hana Sushi in Cracow, the only sushi place in Poland to be recommended by Michelin until now. At the same time I was working in a fine-casual Zenit, also in Cracow. After that I have spent a year as a Chef de Partie on a jumper position between 4 cruise ship visiting 14 countries. I was responsible for cold galley, deserts, fish and meat on 4 diferent vessels. When the season has finished I moved back to my hometown to work in a fine dining restaurant Żółty Słoń with the chef genius Tomasz Soczumski. We achieved top 10 in Poland's top100restaurants ranking 2019. Since June 2019 I'm living in Norway, spent over a year in Floro in Bolette restaurant following "Easy, planet, enjoy" keywords, started as a sous chef, finished as a head chef, the place turned out to become a big local success. Currently I'm focused on ramen, think it will turn out to be my lifetime specialization.