About
Mateusz Kotfasiński
A chef who, instead of inviting you to a restaurant, brings the kitchen to you.
My story
My path to the kitchen began at the family table — with Sunday lunches where there was always far too much food. Then came restaurants, hotel kitchens and years of learning from people who take food seriously.
Today I cook privately in and around Łódź: for families, friends and companies who want to host people their own way. No fixed menu — instead, a conversation, the season and care for every detail of the evening, from the first bite to the coffee.
Let’s talkI believe the best food is made close to the people you cook for. That’s why I don’t have a single menu — I have a conversation, the season and an idea of what your table should look like.
Philosophy
What guides me
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Season first
I cook with whatever is at its best: asparagus in May, tomatoes in August, mushrooms in September, game in winter.
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Local suppliers
I know the people I buy from — fishermen, cheesemakers and farmers. I know where every ingredient on the plate comes from.
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Craft from scratch
I make the bread, ferments, pasta, sauces and desserts myself — no ready-made products and no shortcuts.
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Hospitality
A good party isn’t just about the food. It’s the rhythm of the evening, the conversation — and making sure the host gets to sit down at the table too.
How I work
From hello to dessert
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01
Conversation
You call or write. I ask about the occasion, the guests, their preferences and the venue — and about the mood you want for the evening.
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02
Menu proposal
Within a few days you receive a bespoke menu with a quote. We refine it together until it’s exactly right.
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03
Preparation
I shop from trusted suppliers and do most of the work in advance in my own kitchen.
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04
At the table
I arrive, finish the dishes on site, serve them and tell you about each one. When it’s all over, I leave the kitchen clean.
