Atanazy

There’s no team. No brigade. Just Adam, cooking like he means it.

I started cooking at 16 — not because I had to, but because I loved it.
I cooked for school competitions, private dinners, and even live shows with 500 guests.

When I moved to the UK, everything was new — the structure, the pace, the mindset.
I started in well-known restaurants, learning the kind of discipline and organisation you can only get in top kitchens.

At first, it felt different. Some chefs kept their recipes close, and the environment could be intense.
But over time, I met incredible people — chefs with real heart, who shared their experience and lifted the whole team with them.

I’m grateful to work with people like that. I still learn every day — and I love it.

But deep down, I’ve always known I wanted to build something of my own.
A space where I could create freely.
Where I could serve people face-to-face, and not just be a name on the prep list.

I didn’t want to be just another cog in a big kitchen.
I wanted to shake hands with the people who enjoy what I make.

So here I am — cooking from my own kitchen.
It’s not a restaurant (yet), but it’s mine.
And every plate comes with real effort, real ingredients, and real care.