The Seven Sins of Kuba Winkowski - Head Chef, The Feathered Nest
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    The Seven Sins of Kuba Winkowski

    Head Chef, The Feathered Nest
    Kuba Winkowski
    Kuba showed an interest in cooking from an early age in his native Poland. However, he found the culinary scene was not thriving and decided to pursue a career in finance.

    He quickly realised this wasn’t the path for him and after working for summer seasons in kitchens in Sydney he decided to move to the UK and train to become a chef.

    Whilst at college he undertook stages at Le Gavroche, Rhodes 24, Buckingham Palace and The British Embassy in Paris. In 2007 he started at Raymond Blanc’s Le Manoir aux quat’ Saison and was awarded the ‘LMQS Employee of the Year 2008’.

    In 2010 he joined The Feathered Nest as Sous Chef before taking over as Head Chef, where he gained 3 AA Rosettes for the property in 2012.
     
    Winkowski was recently named Craft Guild’s National Chef of the Year 2019 by a panel of 21 expert judges including Claude Bosi, Clare Smyth and Tom Kerridge. The competition has a well-regarded history with previous winners including Mark Sargeant and Gordon Ramsay
     
    Wrath - What makes you angry about the hospitality industry?
    Kuba Winkowski Seven Sins
    The lack of respect from the customers towards booking times. I can’t quite understand why timekeeping for the restaurant booking is not treated with the same seriousness as one for the theatre or a concert. At the end of the day, every restaurant team are giving a performance; they need to deliver an experience, the same way as actors do. We are not the magicians, there are only a certain number of plates we can do at one time. When people are late for a performance they are usually polite and they hope that they will be let in to see at least some of it. Typically they don’t argue or become rude...
     
    Greed - If all your food fantasies came true what would be on your Plate?
    Kuba Winkowski Seven Sins
    If all my food fantasies came true my plate would be full of fresh, ethical, free of any additives, chemicals, medicines, modifications, sustainable food. My cooking is ingredient led and I enjoy simple compositions. I think my fantasy would take to a plate of some fresh tropical meaty fish which I have never had, straight from the boat, served on a banana leaf underneath a palm tree.
     
    Sloth - What do you do to unwind?
    Kuba Winkowski Seven Sins
    I believe I am extremely lucky that I live and work in the Cotswold, which even makes my commute relaxing. To unwind I do a lot of long distance walking through the countryside or I spend time with my family, we pack the bikes and go to the Forest of Dean. On dark, wet and horrible winter days I like to play squash, but my favourite way to unwind has be with a glass of good G&T on a sofa.
     
    Pride - What are you most proud of?
    Kuba Winkowski Seven Sins
    I am most proud of my family. I am a very lucky man. My wife is my rock and I wouldn’t be able to achieve what I have achieved and work on the highest level without her support. We have an amazing son, which gives us motivation to push on everyday.
     
    Lust - Is there anything that you are still lusting to achieve?
    Kuba Winkowski Seven Sins
    There are still lot of things I would like to achieve. I think the main one is to create a very special and personal establishment, which will reflect my philosophy on life and food. I would like to create some kind of legacy for next generation. Every day I try to preserve an ancient technique in my modern cooking, to keep them alive.
     
    Envy - who are you most envious of?
    Kuba Winkowski Seven Sins
    In life I really try not to be envious of anybody. I rather admire people for they achievements then be jealous about them. I have to admit that sometimes when I watch some of the talkshows with famous actors and on a spot they sing, dance or do other brilliant performance, I get a little envious of their talent. I think to myself that I would love to be able to do it, to be paid what they are paid and (what looks like, probably reality is not so sweet) have a lot of fun.
     
    Gluttony - have you ever over indulged?
    Kuba Winkowski Seven Sins
    Of course I have over indulged. I love food and eating. Myself and Tony (Timmer, owner of The Feathered Nest) often spend 2-3 days eating and drinking lunch and dinner in various restaurants in London or in the country. We called it a ‘research’, but it’s pure over indulgence. I often end up feeling a little bit sick at the end of those marathons, but they’re always incredible and worth every kg in weight gained.
     
    Seven Sins
    Seven Sins
    We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins.
     
    Tom Kerridge
    Chef, Restaurateur and Author
    Tom Kerridge Seven Sins
    Tom Kerridge, the award winning and celebrated chef brings a taste of culinary...
    Tom Kerridge
     
    Atul Kochhar
    Chef
    Atul Kochhar Seven Sins
    Chef Patron of the highly acclaimed Benares restaurant in London, Atul...
    Atul Kochhar
     
    Wolfgang Puck
    Celebrity Chef & Restaurateur
    Wolfgang Puck Seven Sins
    The name Wolfgang Puck is synonymous with the best of restaurant hospitality...
    Wolfgang Puck
     
    Raymond Blanc
    Chef Patron, Le Manoir
    Raymond Blanc Seven Sins
    Born in Besançon, France, in 1949, Raymond Blanc is acknowledged as one...
    Raymond Blanc
     
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