Executive Head Chef
Robert gleaned his cooking skills in a range of venues from award-winning spas and resorts to private members clubs and country hotels. Fluent in three languages, Robert kicked off his career by training in the oldest French restaurant in London, L’Escargot, in 1992. He then developed his talent across a host of renowned restaurants in London, including Soho House and now closed Michelin-starred Les Saveurs by Marco Pierre White.
In 1998, Robert returned to his home country of Poland where he headed up the restaurants in luxury hotels such as the Haffner Hotel and Mazurkas Hotel. Robert also led the brigades at two restaurants of reputable Polish restaurateur Magda Gessler during their openings.
Being drawn back to the allure of London in 2011, Robert returned as head chef of the Northall restaurant at the 5 star Corinthia hotel, leading the team for 5 years and collecting an impressive list of accolades from TripAdvisor, Conde Nast and The Sunday Times.
Robert joined Gordon Ramsay’s Heddon Street Kitchen as Head Chef in July 2017 and now leads the brigade of 19 chefs as Executive Head Chef at Bread Street Kitchen. Robert brings with him a wealth experience in British produce, global cuisine and bespoke dining experiences in luxury hotels and private members clubs.