Robert Skupisz

Robert Skubisz spent 12 year of his career gaining the experience and knowledge by working at the side of the well-known and awarded chefs such as Kurt Scheller, Frank Funke, Artur Graiber, Paweł Oszczyk or Wojciech Modest Amaro. He started in Sheraton Hotel as the 2nd Commis, but he leaved the Hotel as the Sous Chef of Cold Cuisine. The next stage of his prominent career was working with Paweł Oszczyk in Inter Continental Hotel. From 2004 he is connected with Amber Room and he's improving his skills there until now. He's Executive Chef in Amber Room from 2011. Robert Skubisz specialized in modern traditional polish cuisine by using the new culinary trends such as sous vide method. He believes in slow food and promotes the local and seasonal cuisine.

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