Martin Gimenez Castro / Executive Chef
An Argentinean. His love for fine dining as well as for fish and frutti di mare dishes was shaped in Prague, and developed to the fullest at Sale&Pepe in Florida. In the American restaurant he met his future wife, a Polish woman, whom he followed to Warsaw. Winner of the first round of the Polish "Top Chef". At Salto, he keeps on feeding his passion, according to his motto of continuous development, and wins subsequent awards in the culinary world, including the Chef of Tomorrow title from the Gault & Millau culinary guidebook.
He is also the Chef at the Warsaw Ceviche Bar.
Paweł Wdowiak / Sous Chef
A cook with many years of experience. From the beginning of his career he worked in Warsaw, including in Michelin-recommended restaurants. Winner of numerous gastronomy competition. Passionate for Polish cousine and local products. Famous for his excellent taste and precision.
Ana Florecia Da’vila / Pastry Chef
Born in Mendoza in Argentina, she studied at the Escuela Islas Malvina. She has worked in the USA, in the Mezo Beach Ocean Resort in Florida, in Paraguay with Francis Mallmann. She has also taught the art of pastry making at Islas Malvinas and O'Hara.
Jola Balicka / Chef de Partie
She was aware of her passion already as a teenager, and consistently developed it. At Crete, in Agios Nicolaos, she has discovered the true freshness of Mediterranean products. From there, she went on to discover further cities famous for their culinary wealth, flavors and techniques - Barcelona, London, Prague and Leicester. She has gained experience working with Salvador Tassari, and in Poland - with Wojciech Modest Amaro.
Juan Pablo Cutipa / Chef de Commis
A Peruvian by birth, he has worked in prestigious restaurant in Peru, including the El Seńorio de Sulco, with Flavio Solorzano, organizer of the famous "Mistura" festival in Lima; at La Locanda or the Central - the fourth best restaurant in the world, under the guidance of Chef Virgilio Martinez.
Leslie Murrain / Chef de Partie
Born in Birmingham in England, he attended the best gastronomy schools in Europe: the College of Food Science in Birmingham and the College Vincent Square in Westminster. He owes his professional success to his mom, who instilled in him the passion for cooking when he was barely 6 years old. His motto is, "When you start with the best once is enough".
Paweł Kalużny / Restaurant Director
Virtuoso of gastronomy management, particularly specializing in openings and in hotels. He cooperated with Hilton Worldwide on the Conrad Dubai, the London Hilton Tower Bridge or DoubleTree by Hilton Warsaw. He opened the award-winning Takara Restaurant in London or the Izel restaurant in Dubai. He explores the issue of creating experiences in gastronomy, and is a member of the very selected group comprising the jury of the Bar of the Year competition.
He is also the Manager at the Warsaw Ceviche Bar.
Paweł Kucharczuk / Sommelier
When a few years ago, accidentally, he came to work at a hotel restaurant, he did not think this world would prove so fascinating. Today he is happy to work on building a rich wine list and to cooperate with the best in the trade. Memeber of Polish Sommeliers Association. Certified by prestigious WSET level 2. In his private life, a lover of cigars and culinary travels.
