Adrian Morawski

Chef with over 16 years of professional culinary experience leading high-performing kitchens across the UK. Experienced in kitchen management, menu development, staff training, and multi-site operational support. Currently working as Group Development Chef & Head Chef for Boparan Restaurant Group, supporting site openings, menu innovation, and operational consistency across locations.

I combine creative cooking with strong cost control and leadership skills to deliver high-quality food while improving efficiency and profitability. My experience includes recruiting and developing kitchen teams, implementing effective stock control systems, maintaining exceptional food safety standards, and managing fast-paced service environments.

Alongside my leadership roles, I also work as a private dining chef, creating personalised dining experiences using seasonal and locally sourced ingredients. I thrive in challenging environments and enjoy building strong teams that consistently deliver great food and memorable guest experiences.

Chef with over 16 years of experience in professional kitchens across the UK, currently working as Group Development Chef and Head Chef for Boparan Restaurant Group (Giraffe). Experienced in leading kitchen teams, menu development, multi-site operational support, and maintaining high standards of food quality, hygiene, and efficiency in fast-paced environments. Proven track record in opening new restaurant sites, training and developing kitchen staff, improving kitchen operations, and implementing cost control systems to increase profitability.

Also experienced as a private dining chef, creating bespoke dining experiences focused on seasonal ingredients and high-quality presentation.

My culinary knowledge and leadership skills have been developed through over 16 years of hands-on experience in professional kitchens across the UK. Throughout my career I have completed multiple management and leadership courses, as well as health, safety, and food hygiene certifications required for senior kitchen roles. I have also taken part in several cooking competitions and continuous professional development activities, allowing me to refine my technical skills, creativity, and kitchen management abilities.

My education has been primarily industry-driven, combining practical experience with ongoing training to maintain high culinary and operational standards.