Awarded a Michelin Rising Star just three and a half months after opening in 2012, Atelier Amaro is the place where nature meets science. Chef Modest Amaro uses the latest techniques and scientific methods to ensure his authentic Polish ingredients gain a unique and refined character. Modest creates modern, sophisticated cuisine, introducing the diversity of Polish seasonal flavours that in some cases had to be rediscovered. In fact, it took almost two years of intense and passionate research to find traditional yet long forgotten aromas, tastes and essences. As a result, he created a calendar of nature in order to mastermind a spirit of seasonality.
Chef Amaro worked alongside Ferran Adria and René Redzepi. He is the author of award winning cookbooks. His restaurant combines an exquisite kitchen deli and a culinary atelier, where he presents Polish cuisine of the 21st century. He was recently awarded chef of the year 2015 by Gault & Millau and recieved 4 toques - the highest score in Poland.
Describe your culinary philosophy in 5 words...
Nature, science, seasonality, creativity, honesty
How did you feel when you were awarded your first Michelin star?
It was a dream come true, after 22 years of working in the kitchen, as well as being a historical moment, as it was Poland's first Michelin star. Most importantly, Polish cuisine joined the family of great cuisines around the world and a new era was begun for Polish chefs...
What is your greatest insipiration?
Naturs in my major inspiration. I go foraging, hunting and fishing, as they allow me to have my mind and senses open to absorb as much as possible - I call it the art of observing nature. My food tells the whole story about what I observe.
What three things would you take to a desert island?
Knife, a fishing rod and a Bible
- 1 Michelin star
- Michelin Rising Star, 2012
- #4 | Nature of Polish Cuisine | Gourmand World Cookbook Awards, 2011
- Grand Prix Littérature de la Gastronomique for ‘Polish Cuisine of the 21st Century’, 2010
- Winner | International Academy of Gastronomy’s Chef de l'Avenir, 2008
- Awarde chef of the year 2015 by Gault & Millau
- Recieved 4 toques - the highest score in Poland.
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