Wojciech Bratosiewicz
Chef Tournant
Aspiring chef driven by passion for molecular gastronomy and precision cooking, seeking opportunities in fine dining establishments worldwide
About
I am an aspiring chef embarking on a journey into fine dining, driven by a passion for molecular gastronomy and precision cooking. I thrive in high-pressure kitchens and continuously seek to refine my skills in top-tier restaurants across the globe.
I graduated with a Diploma in Culinary Arts from Ashburton Chefs Academy in 2021, which provided me with a solid foundation in classical techniques and modern culinary approaches. This education, combined with my hands-on experience, has shaped my approach to cooking and my dedication to the craft.
My experience spans multiple prestigious establishments in Switzerland, Denmark, and Poland, where I have developed expertise in various culinary traditions and kitchen operations. From Chef Tournant positions to Chef de Partie roles, I have consistently demonstrated adaptability and commitment to culinary excellence.
My long-term goal is to open my own restaurant, showcasing creativity and craftsmanship. I am actively seeking international opportunities where I can further develop my skills while contributing to innovative culinary teams in fine dining environments.
Experience
Demi Chef de Partie
Castello del Sole • Ascona, Switzerland
Working in a luxury resort setting, contributing to high-end culinary operations and refined dining experiences in a prestigious Swiss establishment.
Chef de Partie
St Georges Hotel • Interlaken, Switzerland
Managed station operations in a prominent hotel kitchen, ensuring consistent quality and excellence in food preparation and presentation.
Chef Tournant
Hotel Doldernhorn • Kandersteg, Switzerland
Rotated through all kitchen stations demonstrating versatility and comprehensive culinary skills across multiple disciplines in a mountain resort hotel.
Chef de Partie
Meatologia • Warsaw, Poland
Specialized in meat preparation and cooking techniques in a contemporary steakhouse environment, focusing on quality cuts and precise execution.
Chef de Partie
Retour Stakehouse • Copenhagen, Denmark
Gained international experience in Nordic culinary environment, working with high-quality ingredients and modern cooking techniques in Denmark's capital.
Skills & Qualifications
Culinary Expertise
- • Molecular gastronomy
- • Precision cooking techniques
- • Fine dining preparation
- • Multi-station proficiency
- • Meat specialization
- • Swiss & Nordic cuisines
International Experience
- • Switzerland (Ascona, Interlaken, Kandersteg)
- • Denmark (Copenhagen)
- • Poland (Warsaw)
- • High-pressure kitchen environments
- • Cultural adaptability
- • Work visa experience across Europe
Professional Development
- • Chef Tournant versatility
- • Station management
- • Team collaboration
- • Quality control
- • Fine dining standards
- • Luxury hospitality service
Certifications & Education
- • CTH Diploma in Professional Culinary Arts
- • Diploma in Culinary Arts (Ashburton Chefs Academy, 2021)
- • WSET Foundation Certificate in Wines
- • HACCP Award in Food Safety
Portfolio
A selection of signature dishes showcasing technical skill, creativity, and attention to detail
Pan-Seared Sea Bass
FrenchServed with saffron risotto, seasonal vegetables, and beurre blanc
Handmade Agnolotti
ItalianRicotta and spinach filling with sage brown butter and parmesan
Miso-Glazed Black Cod
Asian FusionAccompanied by bok choy, shiitake mushrooms, and dashi broth
Beef Wellington
BritishClassic preparation with mushroom duxelles, prosciutto, and puff pastry
Chocolate Fondant
DessertWarm molten center with vanilla ice cream and raspberry coulis
Sushi Omakase
JapaneseChef's selection of nigiri featuring seasonal fish and traditional techniques
Contact
Ready to bring passion and expertise to your kitchen. Let's discuss how I can contribute to your culinary team.
Availability
Available for fine dining positions with focus on molecular gastronomy and precision cooking. Seeking opportunities in top-tier restaurants where I can further develop my skills and contribute to innovative culinary teams.
Willing to relocate globally • Valid passport • Work permit assistance preferred