At the end of February, White Rabbit in Gdynia says goodbye to Head Chef Rafal Koziorzemski, who is starting a new career path. Marcin Popielarz, who created the restaurant in 2015 and has been Chef Patron here until now, is taking complete charge of the restaurant again.
The chefs have worked together since the restaurant's inception, which allowed for a smooth transition in November 2018, when Rafal became responsible for the White Rabbit menu, under Marcin's guidance, and the latter was able to tackle new projects; including the opening of sister restaurant Biôli Trus in Leśny Dwór in Sulęczyn.
Rafał's two and a half years as Head Chef were very well received by restaurant guests and the entire gastronomic community. And, although a large part of it fell during the difficult time of the pandemic, it was possible to implement new concepts, realise interesting culinary projects and launch bread production.
Rafal will also be remembered as a keen herbalist, prowling the surrounding woods in search of less common plants to later make something from them. His passionate stories were full of interesting facts and captivated the whole team.
Rafał was also known as a very family-orientated person, above all adoring his daughter and fondly returning to his Grandmother Bernadette's culinary recipes, which he also successfully introduced into the White Rabbit's kitchen in a new form.
Not to be forgotten is also Rafal's temper, which made itself known on many occasions 🙂 However, he could always be counted on and nothing was impossible for him either. It was a pleasure for all of us to work with such a committed, responsible and capable professional. He could always count on us and will continue to do so.
The return of Marcin Popielarz begins a new chapter in the pages of the rabbit story. He has spent the last two years creating a new wedding venue concept at Leśny Dwór in Sulęczyn, perfecting Kashubian cuisine at the local Biôli Trus restaurant and producing his own line of vegetable preserves. Now it's time to develop the area that Marcin loves most, namely the creative rabbit-eyed Polish cuisine of Pomerania.
First up is the hotel's Pub 10/6 , which will gain a new and interesting menu as an introduction and invitation to later culinary experiences in the restaurant.
The White Rabbit works exclusively for hotel guests for the time being, offering them a menu for their rooms. The second weekend in February is Valentine's Day, and the menu prepared especially for the occasion by Marcin is a marriage of Polish cuisine with French traditions. Thus, tables will feature, among others, Kashubian crayfish soup inspired by Paul Bocuse, French corn chicken with fime marmite sauce or rosettes with quince and pear. There will also be the famous poppy seed cake with chokeberry and kajmak with an impressive Faberg Eggé.
It will certainly be a worthy inauguration of the hotel's new opening after seven weeks of closure. Let's hope that the restaurant itself will soon follow suit. Keep your fingers crossed for Martin and his young team.