Real talent, persistence and passion! How to become a world-class chef – here’s a story of Arkadiusz Wilamowski.
He is only 25 years old and he has 7 years of experience in working with the best chefs in the world in restaurants, where Michelin stars are a standard. The most talented graduate of the prestigious CFA Louis Prioux. At present, he is a co-owner and chef in one of the most promising restaurants in Poland, which aspires to win top laurels. Can it all be about a modest guy from Łódzkie Province? Arkadiusz Wilamowski proves that everything is possible!
He gained his first experience in restaurants in Łódź. His first inspiration and influence, who instiled passion for cooking in him, was Krystyna Wierzbicka, a chef, who has learned to cook from famous Paul Bocuse. Arkadiusz decided to learn French to get to the prestigious CFA Louis Prioux, a cooking school in Bar le Duc, France.
When he was only 17, he went to France. During entrance exams, he got the best results in the history of the school. After graduation, the future master could work in the best French restaurants.
He began working in Au Pampre d’Or*, which had consequently defended its Michelin star for 20 years. There, he had a chance to work with Jean-Claude Lamaze, a very demanding chef, imposing strict discipline and standards, which even required measuring vegetables… with a ruler. Literally!
Next, he gained experience in a series of the best restaurants in the world. Arkadiusz got a job in Magasin* in Metz, France, where together with famous Olivier Valade he ran courses for culinary enthusiasts, including chefs from all over the world.
The next stop on his way was Sketch**, where he worked with Pierre Gagnaire and discovered original combinations of flavours, such asfoie graswith bananas and mint, which are particularly memorable.
Then, he went to Marseilles to Le Petit Nice Passedat***, where he worked as Chef de Partie. In that kitchen, there was a ban on using butter, flour and cream. The cuisine was based on seafood, one of Arkadiusz’s favourite products, which can be found on his author menu.
He left France to conquer London! He quit his job in Hibiskus** with Claude Bosi after a heated argument with the chef and became famous in culinary London as a rebellious young talent.
The next point on his list was Dorchester***. To get this job, Arkadiusz had to prepare three dishes for the chef. Their taste was so excellent that he was appointed Chef de Partie right away.
Wilamowski is a modest person. The same with his cuisine, if we can speak about modesty in the case of using truly royal products, such as Breton lobster, sturgeon caviar and the best foie gras. Wilamowski’s cuisine follows a classical, French art of cooking based on sauces prepared to historical recipes, fresh seafood, top quality meat, lack of taste improvers and popular redundant elements, such as mousse or powder.
Wilamowski has already been awarded with prestigious ‘Three Hats’ – an award of Gault & Millau Yellow Guide for the best restaurants. He dreams of a Michelin star for his restaurant Chłodna 15 by Wilamowski in Warsaw, where he runs the kitchen together with his brother, Paweł Wilamowski. But his top priority is the satisfaction of his guests.
His role model, famous Alain Ducasse, once told him, ‘Don’t cook for Michelin, but for people’, and this has been his credo ever since.