Chef Bartlomiej Zielinski

At the moment I’m a head chef in Swiss Embassy in Poland as well culinary trainer and private chef.

In recent years, I have been cooperating with various culinary studios such as"Culinaryon", "Cook story by Samsung" “GoCook”, “FoodieCity”, “ BookAndCook” and more all over the country. I had the opportunity to co-create a TV show on TVN "Tak smakuje dziekuje" together with Pascal Brodnicki. I have also worked at Platter by Karol Okrasa in parallel with my work at Intercontinental and with many celebrity bosses. I was on an internship at „senses" restaurant 1 michelin star.

I conduct culinary workshops mainly in Vegetarian, Thai, Italian cuisine and my original .

At the same time, I am the head chef at the Swiss Embassy in Poland and a culinary trainer.

I train restaurants, hotels and Catering's. Also I cooks dinners, lunches and other diplomatic events for the Ambassador, politicians, senators and presidents. It is a combination of savoir-vivre with Fine dine. Recently, I hosted the President of Switzerland. Cooking is my passion, and at the same time the joy of being able to bring this joy to others.

My begin great experience (about 3 years) was working as a commis in the largest Polish aircraft catering. After a year, I got promotions and could start working on a hot kitchen and learn the basics of cooking. It was a great opportunity to look at the work of the best chefs in the company.

10 years ago I started working for KSG, the largest catering company in Ireland, in one of the most prestigious facilities out of over 140 such as Microsoft Dublin, Google, Facebook, Banks, Office Buildings, etc. Many prestigious meetings are held there, exquisite dinners of 350-550 people (the so-called Fine Dine) for important guests, including the President of Ireland and the President of the USA Obama. It was one of the biggest, longest and best experiences for me, because I was learning new things all the time.

In September 2017, I decided to try my hand at a passenger ship, where I managed to go through all the stages of recruitment and get the job. It was a real challenge, unforgettable experiences, a lesson of responsibility in my own section, as well as demanding hard work 7 days a week, (different menu every day). Perhaps it was only a few months, but very intense.

I also have experience working in a restaurant. I worked as a Sous Chef at the Hilton Dublin hotel, where I gained new competences such as managing people and performing employee activities at a managerial level.

I have a City & Guilds of London Institute Level 1 Certificate (certificate available).

One of my recent achievements is winning the competition for the best burger that made it to the menu at Hilton Dublin Kilmainham. I have a culinary blog on Instagram with my original dishes.