He has been working with passion in gastronomy for 28 years. Awarded with 1 Michelin star in the Johannesstube Restaurant at the Engel Hotel in Trentino, Italy. His philosophy is “Taste Nature”, which means everything is 100% natural, local and seasonal. Every day he uses the old techniques – brine, fermentation, burying in the ground, drying, so that he can offer his guests an unforgettable dining experience all year round. Most of the used products they breed together with neighboring alpine society. Variety of the author’s culinary art and talent, as well as the richness and quality of products prepared in various techniques is a delight for the eye and the palate. Crunchy, melting in the mouth, sweet, sour or bitter, each product is amazingly showed and stimulates all the senses. The richness of Theodor Falser’s cuisine is convincing, it is the harmony of the master of talent and exceptional products.
Chef, branch creator on European markets, motivator, TV star. He develops food concepts on daily basis, participates in TV shows, runs a Cooking School, improves the quality of food products both for big corporations and small artisans. He develops menus and most importanly loves cooking. As he says, he developed an interest in cooking from […]
Anna Strażyńska has gained years of experience by inventing illustrious dishes for film, TV and stage stars. The artists loved her culinary skills, and therefore encouraged her to open her own restaurant, which they now visit on a regular basis. Chef Anna Strażyńska cooks in Tawerna Kapitańska in Oława near Wrocław. Anna incorporates the best […]
A great enthusiast of cooking, a professional cook, and recently also a restaurateur. He started his adventure with the kitchen 16 years ago. Traveling around South America, he explored the secrets of proper beef making. Processing such a superb red meat became his passion and specialty. He cooperated with the best Chefs in Poland, he […]
A Sushi Master with a passion for almost 10 years. During this time he gained experience in many of the Japanese restaurants in Wroclaw. He worked for smaller brands such as Naka-Naka or Mahi-Mahi, which gained their regular customers in nearby communities, and in more familiar national concepts such as 77-sushi or Sakana, where people […]
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