Our team is filled to the brim with brilliant, talented and wonderful people

We strongly believe in enjoying your everyday and do all we can to promote a positive atmosphere and encourage all of those in our team to achieve their goals

Since childhood Mikey has been inspired by food, beginning with his Mum teaching him how to cook scrambled eggs. She saw his love for food and was the one to guide him to attend catering college and begin his career. The first kitchen he worked in was a local restaurant to his hometown, Piaseczno, Poland. “Walking into that kitchen I just fell in love, seeing this young Head Chef dance around the kitchen, chopping with skills I’d only seen on tv, creating food in a cool, chilled out yet professional, it was just incredible”

Throughout college Mikey worked at many places, developing his classical cooking cuisine. Noting his biggest highlight in Poland was landing a job at the 5* Hotel Bristol in Warsaw. Young and focused he pushed forward and started to see the greatest produce and skills he’d ever experienced.  Wanting to develop his skills further and within more cultures he kept moving eventually taking up the role as Private Head Chef to the US Ambassador at his residence.

After a few years in the UK he moved through the ranks and then in 2007 he became Sous Chef at the Hind’s Head, Heston Blumenthal’s quintessentially English Inn. Over these years his experimentation with seasonal foraging and finding local ingredients grew. When he joined the Three Oaks in 2012 he found his own style and built it up to then be awarded a Michelin’s Bib Gourmand within a year. During this time in his career he met Joe Izzo (the owner of The Griffin) – their friendship now spanning 10 years.