He comes from Slask and Czanca. He has been cooking since the age of 15. He took his first steps under Mum's supervision, it was from home that he earned his taste, respect for his profession, product, regional, traditional dishes and love of Polish cuisine. He gained his professional experience in the south of Poland. The next step was to move to the capital and start working in the Zielony Niedźwiedź Cafe in the Powiśle district of Warsaw.
He perfected the workshop and culinary techniques as a sous chef with Sebastian Olma. His ambition and willingness to develop professionally led him to an internship at the City Social restaurant and Corrigan's Mayfair in London. He served as Chef at the Natura Mazur hotel, where he introduced his own seasonal menu. His cuisine is Polish, traditional recipes, associated with the region and thus with the product supplied by selected, local suppliers.