Rafał Hreczaniuk is one of the most recognized Polish chefs. Brilliant and multiple prize winner (including nomination for the "Head of Tomorrow" title by Gault & Millau Polska 2015), he gained experience in one-star restaurants - including Chapter One in Dublin (* Michelin) and L'Ecrivain (* Michelin), also in Dublin. He also completed an internship at the two-star La Fermata restaurant in Milan. In Poland, he cooperated with Wojciech Amaro (first as sous chef, then the head chef) in Poznań's Le Palais du Jardin, as well as in Tamka 43 - one of first Poland's fine dining restaurants.
Rafał's interests focus primarily on light fish and vegetables' interpretation. The menu changes with the rhythm of nature, while the ingredients come from carefully selected, often local, producers. Hreczaniuk and his sous chef Artur Ogrodziński base their cuisine on organic vegetables from their farm located in Magnuszew near Warsaw. Artur is its initiator and administrator.
Artur is Rafał Hreczaniuk’s young and the most talented student, in his team for many years. He co-founded Dyletanci, where, from the beginning, he has served as a sous chef.
Raised in Wola Magnuszewska, in a family of outstanding breeders (a grandson of Stefan Ogrodziński), he grew up with exceptional respect for nature. For many years, he has been growing vegetables in his home place; and sends them straight to the Dyletanci kitchen. Artur is also famous for his charcuterie - prepared and seasoned in a traditional Italian style, the production of which he supervises from the very beginning to the very end.