Bartosz Szymczak

Draws from Polish cuisine he grew up with, combined with British-French training and Asian influences from extensive travels. Part of the Ferment Group led by Daniel Pawełek.

Bartosz Szymczak is co-owner and head chef of Rozbrat 20, shaped by British cuisine during formative years working in the UK. After travelling and cooking across Asia, he added an Asian twist to his British-French foundation. His mentors Tom Aikens and Lee Westcott taught him respect for the product and kitchen organization.

Great Britain — British-French culinary foundation

Career

• Chef at Tom Aikens Restaurant, London (early career)
• Chef at The Typing Room (Lee Westcott), London (early career)

Mentored by Tom Aikens, Lee Westcott.