Food & Sensory

Taste is a material discipline.

My food and sensory work moves from kitchens and food policy into chemical-senses research, public writing, product culture, and tasting systems. The through-line is disciplined attention to materials, bodies, and public meaning.

Food supplies arranged in front of a high mountain landscape.

Practice

Where materials, perception, and evidence meet.

Diplomatic Kitchen & Event Catering

Executive chef and catering chef

Diplomatic dining and London catering for heads of state and royalty, from menus and budgets to staff and service.

Evidence: Heads of state · Royalty · Budgeting · Staff management

Food Policy & Humanitarian Systems

Researcher

Food policy work grounded in MSc research, international food-aid models, and World Food Programme response work.

Evidence: MSc Food Policy · World Food Programme · Food aid models · Systems research

Chemical Senses Research Network

Field researcher and lecturer

Chemical-senses research linking flavour science and cultural meaning across labs, kitchens, and public lectures.

Evidence: Monell · Nordic Food Lab · Arzak / Mugaritz / Akelarre · Givaudan lectures

The Vodka Institute

Founder and lead

An underground tasting platform that reframed Polish vodka through blending workshops and guided sensory education.

Evidence: Chopin commission · Workshop design · Client experience · National Geographic

The Glass Canvas

Concept author and organiser

A bottle-design competition linking Chopin, art schools, and a jury-led student process with public visibility.

Evidence: 121 submissions · ASP Warsaw / Gdansk · Jury coordination · Catalogues / summaries

Public Writing & Recipe Culture

Writer and content developer

Recipe development, editorial copy, and product writing for print, web, and brand communication work.

Evidence: Przekroj column · Dorda recipes · Culture copy · Newsletters

Public work

Publishing, workshops, and industry knowledge.

Published recipe column for Przekroj's Dobra strawa section

Lectures with Givaudan and universities on flavour, culture, vodka, and the chemical senses

Sensory and product-development work with Chopin Vodka, Dorda Chocolate, and young potato distillates

Research pathway through Monell, Nordic Food Lab, Basque Culinary Center, Mugaritz, Arzak, and Akelarre

Signal

What this work proves.

Keeps the broader profile coherent without pretending everything fits a single job category.

Useful to

Luxury brands, food and drinks ventures, sensory research teams, and product companies where taste, material culture, and evidence matter.

Discuss a fit