Culinary master. He started his professional career many years ago in an Austrian restaurant. He worked, among others for the Austrian Parliament, American Embassy, La Boheme restaurant. From 2002, for almost 20 years, he was … Continue reading “Dariusz Zahorański”
Culinary master. He started his professional career many years ago in an Austrian restaurant. He worked, among others for the Austrian Parliament, American Embassy, La Boheme restaurant. From 2002, for almost 20 years, he was associated with the Rezidor Group hotels in Poland. His experience was eagerly used by new Radisson hotels opened in Poland and abroad. He was trained by Yves Mattagne, who is awarded by the French Culinary Academy and has two Michelin stars at the Sea Gril restaurant in Brussels. Expert of the QAFP pork quality program, supporting the promotion of Polish meat outside Poland, including in the USA, Vietnam and Korea. He represented Poland during culinary shows and competitions organized by the countries of both Americas in Mexico, Cuba and Ecuador – Aregalla. He was also one of the main coaches of the Polish youth team at the Culinary Olympics and the World Cup in Luxembourg. He coached the pomeranian regional team, Pomerania Team, for the Culinary Olympics in Erfurt in 2008, one of the most important and prestigious in Europe and in the world, winning a bronze medal. Juror of many culinary competitions. He works closely with OSSKiC being the president of this organization.