Hotel Muse Bangkok by M Gallery Collection recently introduced its new executive chef, Bart Cywinski, who is now serving at the helm of the famous Medici Kitchen and Bar, Babette’s – The Steakhouse and The Speakeasy Rooftop Bar. Chef Bart is committed to working with sustainable, organic and local products sourced from Thailand and is keen to transform the Medici rustic Italian cuisine menu into a modern style Italian cuisine with a Mediterranean touch by using modern concepts and techniques. He brazenly brings together ingredients that most wouldn’t to achieve amazing flavourful effect.
He spent his childhood in his native Poland, which was filled with rich pickings of fresh fruit and vegetables daily from his family garden. He cherishes such memories along with the recipes and cookbooks passed down through his family that went as far back as 150 years. Such rich experiences inspired within him a passion to pursue the life of a chef.
His passion provided opportunities for him to travel and learn in some of the finest kitchens in Europe and Asia such as The Grill at the Dorchester in London, ToTT’s and Roof Terrace at The Mandarin Oriental Excelsior Hotel in Hong Kong and most recently the one Michelin star restaurant JAAN in Singapore. Find out more in this exclusive Q&A.
When did your passion for food begin?
It’s safe to say that it all started when I was around five thanks to my grandmother, who enchanted me with her wonderful cooking.
What is it about Italian food that is so special to you?
I love the fact that in the centre of a good Italian meal stands the quality of the product. Besides it’s a very playful cuisine that gives me a great platform to express myself.
What other cuisines do you like?
I generally love food, regardless of cuisine or where it’s coming from.
Please tell us about your career history to date.
Just before I moved to Bangkok I was a Head Chef in “Jaan” restaurant in Singapore. Before that I lived in Hong Kong where I worked for the Mandarin Oriental Group. Prior to my move to Asia I spent four years in London at the Dorchester hotel and did a lot of apprenticeships.
Where have you enjoyed working most?
I left my heart in Singapore but I have to say I really enjoy Bangkok and its diversity.
Tell us about the direction you will be taking at Medici kitchen.
Our daily motto is “let’s make Medici great again”. I’d like to introduce more Mediterranean flavours to the menu, show a more contemporary side of the food from this region, and also showcase my style of cooking.
How will this be different to anything you’ve ever done before
I spent most of my career in fine dining restaurants, working for Michelin star chefs. This time it’s different. The whole concept behind Muse and Medici is much more casual and relaxed, however we still place emphasis on great food and the satisfaction of our diners.
Will your focus on local organic ingredients take away from your ability to make a real and hearty Italian meal?
I was very lucky to be introduced to fantastic people from the Royal Project and some other local producers. With great produce like this it’s very easy to cook an amazing meal. I love it when the ingredients speak for themselves.
For more information on Chef Bart and his restaurants, please visit www.hotelmusebangkok.com.