A chef holding in one hand a larg piece of beef and hidding his eyes behind a knife.

the chef


Andrew is an artistic chef, the kind who prides the creativity of his craft and the diversity of influences in his culinary environment. Perhaps there’s no better location for him, professionally speaking, than his native Katowice.

Andrew was born and raised in the city and he’s worked his way through some of its many kitchens, from Great Golonka and Haile Silesia and, more recently, Luksusowa and Parkowa Inc.

A chef serving dishes.

Being a chef for Andrew is as much about knowing and respecting local products as it is about welcoming innovation, whether in technique or by the influence of other cultures. Besides absorbing the culinary traditions of the various kitchens in his curriculum vitae, Andrew has worked abroad, in Europe and China, feasting his professional curiosity on the grand and varied traditions that inform global cuisine. But throughout his culinary journey, Andrew’s own developing style has exhibited a purity of focus as well as a deft hand at juxtaposing simple elements - the great local products grown and bred on his native land - in powerful ways.

C. H. E. F.

Here's what being a chef means to me:

C - Culinary

Commited to the art of perfecting the craft of cooking.

H - Heightened by

A love for what I do, a passion for food and innovation using various cooking techniques.

E - Endless pursuit

Of creating a lasting memory while never settling for just what I know.

F - Food

That is inspired by local organic ingredients, seasons and surroundings.

A chef's hand.


Crayfish soup

crayfish soup


In a large Dutch oven, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add celery, bell pepper, and carrot. Cook until softened, 6 to 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Add tomatoes, chicken broth, and crawfish. Bring to a boil. Add lemon juice, parsley, basil, hot sauce, Worcestershire, salt, and pepper. Reduce to a simmer, and simmer 26 to 30 minutes. Stir in cream. Serve immediately.


  • 2 tablespoons unsalted butter
  • 1 cup chopped: onion, celery, carrot, pepper
  • 3 cloves garlic, minced
  • 8 Roma tomatoes, seeded and chopped
  • 6 cups chicken broth
  • 1 (16-ounce) package crawfish tails
  • 1/2 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon hot sauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • 1/4 cup heavy whipping cream
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Honey almond muffins



Prepare a muffin tin with paper cups. Set aside. In a large bowl, whisk together the Honey Granules, egg, milk, oil, and almond extract. In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix until just incorporated. Divide the batter amongst 12 muffin cups (about ½ full). Sprinkle the tops with extra C&H® Honey Granules and sliced almonds. Bake at 400 degrees Fahrenheit for 14 to 16 minutes or until a toothpick comes out clean from the center. Enjoy within two days. Store leftovers in an airtight container.


  • 1/2 cup C&H® Honey Granules
  • 1 large egg
  • 3/4 cup milk
  • 1/3 cup oil (canola/vegetable)
  • 1 tsp almond extract
  • 1 3/4 cup all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • Sliced Almonds
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