Experience & Passion
I’ve been a Chef for almost 20 years. Cooking is my passion and my life. For the past 14 years, I’ve worked in Oslo, Norway, after 9 years of training in England. I bring dedication, discipline, and joy to every plate I serve.
Cooking Philosophy
Cooking is not just a profession for me—it’s a lifelong passion. I believe in constant learning, exploring flavors, and connecting through food.
Secret Ingredient
Organisation and MEP mean preparing myself to serve or cook with precision. Every dish I create reflects patience, order, and passion.
We booked Chef Patryk for our 9th anniversary and it exceeded every expectation. We came in with two dietary restrictions — no red meat for one of us, a fish allergy for the other — plus a personal request to leave mushrooms out of the main course. Patryk handled all of it flawlessly, with zero compromise on flavor or presentation. Every course was excellent: the saffron risotto and the poulet breton main were standouts, beautifully balanced and clearly made with real care. What set the evening apart was the whole experience, not just the food. His wife served as our waiter and was warm, communicative, and genuinely lovely — the pacing was relaxed and unhurried, and it was obvious this is a couple who deeply love what they do together. They were happy to answer questions about their other packages (cooking lessons, meal prep, larger parties), which didn't come off as a sales pitch at all. It really felt like two people proud of their work and excited to share it. Overall I had a fantastic, high-quality meal with no stress at all. Have already recommended him to our friends!