Kris, who hails from Poland, has been passionate about cooking since he was a small child. His love affair with food started when we would help his mother in the kitchen as a young boy. He followed his dream to culinary school in Poland and after graduation began to hone his craft at various renowned restaurants across Europe. He was especially prolific in London and before arriving in Hong Kong and taking up his current position as Executive Chef at The Press Room, Kris worked at restaurants such as PJ’s Bar and Grill, Palm Court, Navajo Joe, The Bridge, The Salt House, The Farm and The Bollo House.
Kris is dedicated to using only the freshest ingredients in his mission to continue the lofty tradition of French brasserie-style cooking.