Sergiusz Hieronimczak – Cook by passion and profession. He gained his qualifications in prestigious Westminster Kingsway College, London, and he holds Advanced Diploma in Culinary Arts Kitchen/Larder. For more than 10 years, he developed his passion in London restaurants. These included Hotel Mandarin Oriental, Hotel Wyndham Grand on Chelsea Harbour, Hotel Savoy and restaurants such as Nopi, Payton Byrne, Grambles and many others. He has been editor of the culinary department of Polish immigrant weekly called Cooltura.
He is enthusiastic about Polish, Mediterranean kitchen as well as Australian fusion. He is a defender of full of negative associations English kitchen. He loves history, especially that related to cooking and its importance to the development of civilization. He became finalist of 5th edition of TOP CHEF POLSKA.