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New Executive Chef in Mamaison Hotel Le Regina

Mamaison Hotel Le Regina Warsaw

  • Agregado 19 septiembre 2019
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We are proud to announce that from the beginning of September Mr. Artur Grajber has taken over a position of the Head Chef in Le Regina Hotel. 


Artur Grajber born in Warsaw in 1969, started his adventure with gastronomy from well-known culinary school on Poznańska Street, where as experimental class student he had internships in the best Warsaw restaurants of the eighties. There he soaked in love for the profession and its traditions.


In 1989 started his first job in first in Poland restaurant serving Greek Cuisine – “Parnas” located on prestigious Krakowskie Przedmieście Street and then already as Sous Chef he took part in re-opening historical Bristol Hotel (1992).


Artur’s passion is to create places, flavors and team of people who will ensure the success of the idea. Therefore, as a Chef he opened “Restaurant 99”, which won title of Restaurant of the Year 1998. The next openings, which he led was the first mini brewery and restaurant Soma and a larger challenge – the opening of The Westin Warsaw, a five-star hotel of the Starwood Hotels and Resorts chain, which received two consecutive awards for the best Westin hotel in Europe. Artur was the first Chef – a Pole in this prestigious hotel group.


From 2006 for 10 years he hold an Executive Chef position in Sheraton Warsaw Hotel, in which he managed a team of over 40 people in three restaurants and one of the largest outside and inside catering teams in Poland, organizing events for up to 5500 people. In Starwood Chain he supported openings of new hotels in Poland (in Kraków, Sopot and Poznań) and for decade he cooked and served in the smallest polish restaurant „Chefs Table” located in back room of the kitchen at Sheraton Warsaw Hotel.  


In 2018 he was the head of the Belvedere Gourmet Group. And then the Executive Chef at the Newskanpol Hotel and Sublima restaurant in Kołobrzeg.


Artur Grajber gained his extensive experiences in hotel restaurants and kitchens, where he developed his passions and interests. Everything was focused on acquiring knowledge and shaping his culinary personality. Numerous travels and work in an international group have allowed him to intensify and expand his knowledge and passion.

A special place in his professional life have all kinds of banquet events from few to several thousand people, lasting from one to few days, of different character and rank. This is where planning, logistic and proper team management matter.


He had the pleasure to cook personally for many well-known politicians, members of royal families and celebrities, among others for:

Queen of Spain – Sophia, King of Sweden - Karol XVI Gustaw, King of Norway - Harald V, President of Russian Federation - Dmitrij Anatoljewicz Miedwiediew, European Council President – Donald Tusk, Polish Presidents: Lech Wałęsa, Aleksander Kwaśniewski, Lech Kaczyński, Bronisław Komorowski.


In cooking he loves challenges and combinations of flavors and techniques from various angles, and gives Polish cuisine and local regional products a special attention. He gives them a modern taste and appearance while respecting the traditions and properties of the product.