As a personal chef, culinary producer, food stylist, and recipe developer, I’ve had the incredible opportunity to immerse myself in the captivating world of food fully. Through my Polish and American food blogs, I’ve gained recognition from food magazines and digital recipe platforms, who have sought my expertise in crafting recipes and writing articles about food culture. Furthermore, I’ve enjoyed creating recipes and my food styling and food photography production services for numerous respected food and beverage brands and clients.

My passion for culinary creativity knows no bounds. I eagerly delve into extensive research on diverse culinary cultures, diets, types of food, and meals, enabling me to curate original and mouthwatering recipes that are truly one-of-a-kind. Notably, my Polish blog, JemWiecJestem, has become a trusted go-to resource in Poland for American cuisine and food culture.

In addition to my commercial recipe development endeavors, I’ve been fortunate to design and orchestrate a wide array of culinary events and themed dinner parties that are visually stunning and captivating. This fusion of my roles as a personal chef and food stylist is particularly gratifying, and I wholeheartedly embrace every opportunity for creative expression through the medium of food.

My versatility in the kitchen is boundless, allowing me to transform vegetables into delightful, kid-friendly creations and introduce guests to extraordinary flavor experiences they’ve never encountered before. I have extensive knowledge and expertise in accommodating strict dietary restrictions, be it vegan, kosher, Gerson, gluten-free, lactose-free, paleo, or any other special requirement. Moreover, I take great joy in imparting my wisdom and teaching others to cook with greater skill, entertain guests with flair, or even prepare an enchanting aphrodisiac dinner to captivate a romantic partner. Whatever your most extravagant culinary dream, I am here to turn it into a tangible reality.

Have a Culinary Event or Project in need of a Personal Chef, Recipe Developer or Culinary Producer?

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A few examples of my dinner parties + culinary events:

Winemaker Dinner at Bianchi Winery – Paso Robles, California

4-course dinner paired with Bianchi wines

“Latin America meets SoCal” The vibrant fusion of Latin American & SoCal flavors

APPETIZER: Zesty Argentina Red Shrimp Tostadas + 2022 Signature Sauvignon Blanc crisp yellow corn tortillas, lime-marinated Red Argentina shrimp, Persian cucumber, red radish, avocado dressing, cilantro

SOUP: Fragrant Chorizo Black Bean Soup + 2021 Reserve Grenache black beans, Queso Fresco, pork Chorizo sausage, avocado, lime, cilantro, green onions, Jalapeño

MAIN: Succulent Slow Roasted Pork Dressed in Verde + 2021 Reserve PS+1 Slow-roasted pork butt, roasted Poblano chili, black rice, cilantro, green onions, avocado, salsa Verde, 3 peppers

DESSERT: “My sweetheart” Tres Leches Cake + Signature Bianchi Sparkling delicate cake infused with a mixture of milk, hibiscus flowers “dust”, strawberry, mint

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Surprise Rooftop Engagement Dinner, West Hollywood, California

4-course Dinner menu:

APPETIZER Crostini, Capers, Heirloom tomatoes, Meyer lemon, Black garlic, Extra virgin olive oil

SALAD Baby arugula, Heirloom spinach, Roasted pumpkin seeds, Goat cheese, 18 years aged balsamic

MAIN Chicken scaloppini, Pappardelle pasta, Pesto sauce

DESSERT Heart-shaped flourless chocolate cake, Hazelnuts, Mango mousse, Strawberries

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Theme Russian Appetizer Party, Long Beach, California

7-course Appetizer size menu:

Baked Chopped Liver Pate, Thyme, Organic Unsalted Rye, Caraway Seed Rye, Beet Micro Greens
Buckwheat Blinis with Caviar
Golden Yukon potato salad, Fresh marjoram, Cornichons gherkin pickles, Fresh green peas (optional pickled herring with pickled onions)
Balsamic roasted red and golden beets, Fresh horseradish shavings, Lemon zest, Arugula
Grilled, smoked deli sausage, Caramelized sweet onions, Whole grain Dijon mustard
Golden Yukon potato and smoked bacon stuffed dumplings, Ghee, Fresh marjoram
Cheese cupcakes, Poppy seeds, Cardamom

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Birthday Dinner Party, Newport Beach, California

8-course Dinner menu:

APPETIZERS

Smoked trout pate, cucumbers, radish
Charcuterie Platter
Flatbread Black Truffle, Truffle Oil, Black Garlic, Gruyere cheese
Flatbread Caramelized Red Onions, Kalamata olives, Fresh thyme, Fontina Cheese
Oysters

SALAD Grilled asparagus, Zucchini, and Cocktail Tomatoes, Arugula, Basil Dressing

MAIN Veal Osso Buco, Creamy Gorgonzola polenta

DESSERT Cherry-Blueberry-Raspberry crumble, Vanilla Mascarpone cream