Jakub Konrad
When I was growing up, my family would gather at my grandparents’ farm, a place where tradition and hard work were a way of life. We slaughtered a cow, hog, or chicken ourselves, making sure every part was used-nothing ever went to waste. Meals were often cooked over an open fire, and we foraged for wild mushrooms, berries, and other treasures from the forest.
My grandfather, a skilled hunter and fisherman, always brought back fresh game or fish, while my grandmother filled shelves with homemade compotes, pickles, and fermented vegetables. Surrounded by this deep connection to food and nature, I was naturally drawn to the culinary arts.
Jakub’s journey
At 15, I enrolled in culinary school. Three years later, I began working in professional kitchens. Over the past 20+ years, I’ve cooked and catered across Canada, New Zealand, Germany, France, and the UK. My journey has taken me through high-end restaurants and international projects - whether running busy city kitchens, leading new restaurant openings, or managing a pop-up at the Paris Olympic Games.
Today, seafood is my greatest source of inspiration. Living by the Scottish coast, I catch my own scallops and lobsters, and often go spearfishing for the freshest ingredients. My cooking philosophy is rooted in sustainability – I use every edible part of the animal, and whatever can’t be used goes back to the sea, honouring the cycle of life. Cooking over an open fire still holds a special magic for me, grounding me in the traditions that started it all.
Rooted in tradition,
driven by passion
We bring deep culinary expertise and a relentless commitment to excellence-combining classical training with bold, modern techniques. Whether we're designing kitchens, shaping concepts, or curating bespoke dining experiences, every detail is driven by integrity, seasonality, and storytelling through food.
Our work reflects both heritage and innovation, tailored to elevate your vision and deliver lasting impression.
