Michał Pezda comes from Silesia, from Czaniec. He has been cooking since he was 15. He took his first steps under the watchful eye of his mother, and from home he gained taste, respect for the profession, product, regional, traditional dishes and love of Polish cuisine.
He gained professional experience in the south of Poland. The next step is to move to the capital and start working at Kafe Zielony Niedźwiedź in Warsaw's Powiśle.
He perfected his craftsmanship and culinary techniques in the role of Sous Chef with Sebastian Olma.
His ambition and desire for professional development also led him to an internship at the star restaurant City Social and at Corrigan's Mayfair in London. He was the Chef at the Natura Mazur hotel, where he introduced his own, seasonal menu.
Its cuisine consists of Polish, traditional recipes related to the region and, consequently, to the product supplied by selected local suppliers.