He has been associated with the gastronomic scene for 12 years, he gained experience under the watchful eye of the best Warsaw Chefs. He learned the secrets of sous-vide cooking during training with Bruno Goussault. He has taken part in numerous culinary competitions, such as Wine & Food Noble Night. From 2017 he is the Chef of the Munja restaurant, and from 2021 also of the Baila restaurant. Before opening Munja, he visited every corner of the Balkans and Italy to get to know the local traditional recipes and methods of food preparation as much as possible. In Munja, he creates his own menu - based on tradition, but with a modern twist. In the kitchen, discipline is important to him, but the most important is creativity. Travel is his passion - each of them diversifies his range of culinary inspirations and ideas. He loves climbing Polish mountains - setting himself ambitious challenges and overcoming them energizes him.