• Tel. +48 12 422 17 08


Are you interested in joining our team? Send your CV to: restauracja@boccanera.pl

Executive Chef

Robert Koczwara

He has been involved with gastronomy since 1995. He specialises in Italian cuisine; has participated in numerous internships and trainings in Italy, inter alia in Piemonte and Tuscany. He has been co-developing his first sister restaurant Trattoria Mamma Mia since it was opened in 2006. In subsequent years he was responsible for training chefs for new restaurants in the group: Bianca, Boscaiola, La Grande Mamma and The Spaghetti. Asked about his definition of the ideal chef, he indicates diligence, reliability and commitment. In his private life, he is a lover of travelling, endlessly devoted to his children with whom he loves to spend his spare time.

Executive Chef

Dawid Balana

Dawid is a graduate in sociology at the Maria Curie-Skłodowska University in Lublin, but his cooking has been his passion for years. He gained extensive experience during 10 years of work in restaurants in the USA, Norway and France. He graduated with honors from the Alain Ducasse Education school in Paris, one of the most prestigious universities in the world educating future chefs. He is also the first Pole who studied at this school.

Sous Chef

Mateusz Kromka

His adventure in gastronomy began in 2010 just after the catering school in the Mamma Mia restaurant. After 6 years, two years of emigration and gaining experience, expanding knowledge and learning new flavors, he found himself at the restaurant Boccanera. Outside of work, also a cook, but the cuisine of medieval Europe, a member of the group reconstructing life in Scandinavia, the beginnings of the Middle Ages. Passionate about active rest and travel. An unfulfilled amateur of various instruments, relaxes through music and a book. Main motivations? New challenges, the need to check yourself and learn. He is driven by a passion for the kitchen and a good team.

Sous Chef

Mirosław Biernat

The adventure with cooking began at home, the passion for the kitchen was inflicted by Mirka’s father, he set his first steps in the catering school, after finishing school he trained his culinary workshop in Krakow restaurants. He spent two years in England studying in European and French cuisine. Privately, she is interested in traveling and a good book – not only about cooking.