Piotr Wnuk has been developing his skills in the world of craft brewing for several years, combining brewing practice with a solid academic background. He is a biotechnology engineer and holds a master’s degree in food technology, and his thesis focused on enzymes and unconventional microorganisms in brewing. He specializes in fermentation technology and microbiology, which allows him to create beers refined in every detail—from the selection of raw materials to the control of the fermentation and aging process. On a daily basis, he is responsible for the comprehensive management of the production process: planning brews, technological parameters, supervising fermentation, and quality control of the finished beer. He is a certified “Basic Beer Taster” and has experience as a beer judge, which allows him to view beer through the eyes of both a producer and a demanding consumer. He regularly deepens his knowledge through specialized training in fermentation, brewing water, and sensory analysis, treating development as a continuous process. For him, brewing beer is a combination of science, craft, and passion, and the most important moment is when the finished beer reaches people and evokes emotions.

Marcin Jenczelewski, a chef with over 21 years of experience, is currently shaping a new culinary direction for one of Poland’s most iconic restaurants – Piwnica Świdnicka in Wrocław. His cuisine is a dialogue between history and modernity: respect for tradition meets a unique perspective, precision, and a keen eye for contemporary trends.

He has gained experience both in Poland and abroad. Throughout his career, he has deepened his belief in cuisine as a holistic experience – from the quality of the product, through the technique, to the emotions of the guests at the table. For Marcin, cooking is a form of storytelling – as precise as photography, stimulating all the senses.

Another important element of his development are collaborations and signature dinners with renowned chefs, including Diogo Rocha (1 red and 1 green Michelin star), Paulo Alves (1 Michelin star), and Henrique Sampario Ferreira (Michelin distinction). These experiences naturally enrich his style, while remaining the backdrop for his own, consistently crafted culinary language.

Marcin’s philosophy is based on seasonality, the conscious use of ingredients, and the concept of less waste. He treats each dish as a carefully considered composition – refined in detail, yet devoid of unnecessary pomposity. At Piwnica Świdnicka, he utilizes local produce and classic flavors, reinterpreting them in a modern, light, and honest way.

His cuisine doesn’t need loud declarations – it stands out through flavor, consistency, and authenticity. It is these qualities that make Marcin one of the most interesting voices in contemporary gastronomy in Wrocław today, and under his leadership, Piwnica Świdnicka is forging a new, contemporary identity.