Maciej, our Head Chef at Soutine
Maciej first joined The Wolseley Hospitality Group as Sous Chef for the opening of Fischer's back in June 2014. A position he held for four years, before moving to Soutine as Head Chef in Spring 2019. Here he shares a little more about what keeps him coming back each day, and why being a chef is such a rewarding career.
Have you always wanted to be a chef?
I've always enjoyed experimenting with food for as long as I can remember, ever since I was really young…
And what do you enjoy the most about being in the kitchen?
Being a chef is a very rewarding career. We get feedback on the food we are creating from customers, which is instantly relayed to the kitchen by our front of house team. Hearing that we have helped someone enjoy a special occasion can be very rewarding during a long and busy day of service!
How do you approach menu design and development?
When designing the menu we consider many factors such as seasonality, dining experience, and the concept of the restaurant itself.
These elements combine to create a menu which is in synergy with the ethos of Soutine, in-keeping with what our customers enjoy about dining here - as well as giving our team the kitchen the opportunity to be creative with our weekly specials and new menu dishes.
What's been your career highlight so far?
Opening Soutine was a great experience for me - it's become a real success and is what keeps me coming back each day.
What's your favourite thing about working at Soutine?
Our core values and the people I get to work with each day; we are all very supportive of each other.
And finally, when you're not at Soutine, where can we
Sports are my greatest passion. When I have some free time, I go for a run or hit the swimming pool. I try to have a healthy lifestyle. Otherwise, I like to travel as much as possible too.