Gastrotargi SMAKKi
3rd International Trade Fair for the HoReCa Industry
9-10 April 2025
EXPO XXI Warsaw
Gastrotargi SMAKKi
3rd International Trade Fair for the HoReCa Industry
9-10 April 2025
EXPO XXI Warsaw
On March 22, 2024, Bob Robert Mazur held an exclusive masterclass, revealing the cooking secrets of Gordon Ramsay!
Who hasn’t heard of Gordon Ramsay? An undisputed authority and an idol in the culinary world, his cooking techniques are admired by many professionals and enthusiasts alike.
During his masterclass, Bob Robert Mazur prepared a special menu based on some of Ramsay’s signature recipes! Bob was joined in the kitchen by his one-day sous chef, Łukasz Bartosiewicz, who, like Bob, had the unique opportunity to learn directly from Gordon Ramsay himself.
Today, Bob is the head chef at one of the top restaurants in Soho, London, while Łukasz Bartosiewicz has taken on the role of Head Chef at Skarby Smaku restaurant
To start, they prepared an exquisite appetizer – goose liver pâté, followed by the iconic Beef Wellington. The menu was perfectly completed with a classic British dessert – Trifle.
A huge thank you to all the sponsors and chefs for their support and contribution in making this event possible!
The head chef, who currently leads one of the best seafood restaurants in London, The Seafood Bar, right in the heart of Soho.
His culinary career began in 1992. At that time, he completed training at the oldest French Michelin-starred restaurant L’Escargot (Garry Hollihead, David Cavalier). Robert developed his talent in renowned restaurants in London, including Soho House, Michelin-starred Les Saveurs by Marco Pierre White.
After six years, he returned to Poland, where he managed restaurants in luxury hotels such as Hotel Haffner and Hotel Mazurkas. For 3 years, he led the kitchen in the restaurant “Tsarina” of the renowned Polish restaurateur Magda Gessler.
He returned to London in 2011. That’s when he began working at the Northall restaurant in the five-star Corinthia hotel, where he was the head chef for 6 years. During this time, he received numerous accolades from TripAdvisor, Conde Nast, and The Sunday Times. The next spectacular step in his career was working for Gordon Ramsay himself. He started working with him as a Head Chef and then as Executive Chef at his Bread Street Kitchen restaurant.
In his career, he has prepared dishes for many well-known personalities from the world of London politics and for stars of Polish and international show business.
He specializes in European and British cuisine. Beyond taste and continuously modernizing recipes, he places great emphasis on the presentation of the dish. His culinary motto is: ‘Flavors are like letters of the alphabet, knowing the alphabet we create words, sentences, poems. Knowing flavors, we, the chefs, create poetry’.
He received his professional education at College Llandrillo in Colwyn Bay, North Wales, before starting his career as a Commis Chef at Ten Room in the 5-star Hotel Café Royal in London and later at The Northall in a 5-star hotel in Westminster.
In 2017, he joined Gordon Ramsay’s restaurants in London, working as a Senior Chef de Partie at Heddon Street Kitchen and later at the Michelin-starred Petrus, where he led a five-person team.
At the end of 2018, he returned to Poland to work at Amber Room in Warsaw. Currently, he is the Head Chef at Skarby Smaku, where he focuses on preparing dishes made from the highest quality BIO-certified ingredients.
