ALEKSANDER BARON

CHEF & RestaurateuR

A chef, restaurateur and culinary columnist. He is a history of art graduate from the University of Warsaw, and he also studied sculpture at the Academy of Fine Arts in Warsaw. He spent four years in Scotland, which taught him work ethics and respect for ingredients. He served food to Queen Elizabeth II on her birthday and became chef de cuisine at a restaurant in Edinburgh. He returned to Warsaw in 2009 and managed a restaurant Nowy Wspanialy Swiat. In 2010, he opened his own place – contemporary Polish restaurant Solec 44 that he run for seven years. A co-founder of Ogien, a collective that runs a seasonal restaurant in the Island Beskids, Poland. Currently a head chef of Zoni restaurant, operating at the Polish Vodka Museum. Author and co-author of three culinary books: „Suwala, Baron i inni. Przepisy i opowiesci” (2015); „Kiszonki i fermentacje” (2016), on the art of fermentation; and „Miedzy wódka a zakaska” (2017) on vodka and Polish food. A book „Suwala, Baron i inni” was awarded at the 22nd Gourmand World Cookbook Awards. Aleks represents Poland at many international festivals, among others: Fête de la Gastronomie, Paris, France (2013); Polish Culinary Week, Haifa, Israel (2014), London Book Fair, London, UK (2017), Jeju Food and Wine Festival, Jeju, South Korea (2017), Seongbuk Global Food Festival Nurimashil, Seoul, South Korea (2017).