Ondřej is the head chef at the Spojka Karlín restaurant and an ambassador of the Rostlinně project. In this interview, he talks about what it was like to be a chef at two restaurants at the same time (for a couple of months, Ondřej also ran the kitchen at the Etnosvět restaurant). Ondřej also tells us about his positive attitude towards plant-based cuisine and discusses the coronavirus lockdown.

He is still very young but his culinary skills were appreciated by the jurors of the S. Pellegrino Young Chef world contest and the Polish guide Gaullt&Millau. On a daily basis, he is a Chef Patron of the Biały Królik restaurant in Gdynia, Head Chef of Biôłi Trus restaurant in Leśny Dwór and a dedicated ambassador of #ChefsForChange project. During a walk around his restaurant’s garden, he told us about his inspirations, the beginnings of his professional career, his favourite plant ingredients, and the reasons why he supports the idea of limiting meat in Polish people’s diet. With his modesty, creativity, and positive attitude, he has won over many people associated with the world of gastronomy, as well as regular guests, who wait for Marcin’s new, surprising (and also vegan!) dishes.

At first, he treated cooking as an escape from people. But behind this rebellious attitude, a lot of talent was hiding. With Jacek Koprowski, until recently a chef in Sztuczka Gdynia, who today runs his own Fino restaurant, we talk about his beginnings with plant-based cuisine, the future of food, and the reasons why he decided to join the group of ambassadors of Chefs For Change International project.